Ingredients:
- fresh strong cucumbers - 500 gr;
- garlic - 2 very large teeth;
- table salt - 1 tsp;
- sugar - 1 tbsp. l;
- vinegar 9% - 1 tbsp. l;
- mustard powder - 1 tsp. without a slide;
- ground black pepper - 1/3 tsp;
- refined vegetable oil - 1.5 tbsp. l.
Preparation of pickled cucumbers with mustard
We wash the cucumbers with a sponge or a soft brush under running cold water. We cut off the ends. Cut into slices of 1.5-2 cm. If you use large cucumbers for harvesting, cut in half lengthwise and then cut into slices 2-3 cm thick.
Add salt and sugar to cucumber slices. We mix. Cucumbers will immediately begin to give juice and salt and sugar will melt in a couple of minutes. This juice will be the basis of the marinade, you do not need to add water.
We clean two very large cloves of garlic (it is better to take garlic intended for winter storage). We rub the garlic through a fine grater or press through the garlic.
Pour mustard powder and freshly ground black pepper (you can replace it with paprika or chili if you want to make the salad spicier). Pour in vinegar and odorless vegetable oil. Mix the cucumbers with the marinade components, cover and let stand for one hour. If you are preparing a large portion, leave for two to three hours until enough juice is released.
We fill half-liter jars with cucumber slices - this is the optimal volume for such blanks so as not to keep open jars in the refrigerator. Pour the marinade on top.
We fold a thick cloth or kitchen towel in several layers. I put it on the bottom of the pot. We put a jar of cucumbers on a towel. Pour hot water so much that it does not reach the neck 4-5 cm. We put a lid on the neck, do not roll it up. We sterilize from the beginning of boiling water for ten minutes, the cucumbers will quickly change color from bright green to olive.
We take out the jars, roll them up with the same lids that were covered during sterilization. Leave to cool without covering. After it cools to room temperature, take it out for storage or put it in the pantry. Good luck with your preparations!
Recipes for preserving cucumbers for the winter
Cucumbers with dry mustard or grains are an excellent preparation for the winter. It does not require culinary skills and will save you time, delighting you with its taste in winter...
1 b per 3 l
1 hour
20 kcal
5/5 (1)
In order for pickles to be strong and crispy, you need to choose them correctly. And it also depends on the herbs and spices that you put in the jars. If you buy cucumbers, pay attention to their appearance and feel them. Yellowish spots may indicate the use of nitrates during cultivation or that they have overgrown in the garden.
Cucumbers with pimples small or medium size- the most suitable for canning. But here the color of these pimples is important. If they are black, this is the most suitable variety for our purpose. Cucumbers with white pimples are much tastier fresh.
We canned pickles with mustard (cold salting)
Before salting, you need to make sure that you have the following ingredients(the amount is given at the rate of 5 kg of cucumbers, which is equal to 3 three-liter jars of pickles with mustard for the winter):
If desired, you can add more oak and currant leaves, hot pepper and lavrushka.
Start by soaking the cucumbers, unless they are freshly picked. Cucumbers that have lain down even for several hours lose moisture. Place them in cold water and leave for a few hours. The cucumbers in the jar should be about the same size, otherwise they will salt unevenly. During this time, you can sterilize jars and lids, thoroughly wash all the leaves and roots that will go into the jar.
The process of pickling cucumbers with mustard
Pickled cucumbers with mustard seeds for the winter: a recipe
I decided to try to combine my usual cucumber pickling recipe with the previous one and, in my opinion, I got a brilliant result! Almost the same ingredients, but the taste is different.
Today we will prepare cucumbers in jars with mustard for the winter, I offer the best proven canning recipes. The first attempts to pickle the Russian folk vegetable were made by the Byzantines. And since then, experiments to improve the quality and taste of the workpiece have not stopped. What is mustard for? There are several reasons to add the powder or grains of the plant, and all of them are valid:
- Protect the workpiece from mold by stopping fermentation. Protect banks from "explosion".
- They will give the cucumber crispy properties, make it strong and dense.
- They will improve the taste of snacks, lovers of spicy taste will like it.
Secrets of preserving cucumbers with mustard
The method of canning with mustard is suitable for the preparation of pickled, pickled, pickled cucumbers. For canning, dry mustard powder or grains are taken, the type of product does not matter much.
In addition to the spices indicated in the recipe, the cucumber is "friendly" with basil, celery, tarragon, and all types of pepper. For beauty and variety, you can add a twist to the jar in the form of 1-2 carrots, physalis, bulbs, squash.
- Choose pickling varieties of greens with thin skin and dark-colored pimples. Salad ones are also suitable, but be sure to cut off their “butts”.
- The advice is appropriate for all purchased cucumbers, cutting off the tips, you get rid of nitrates.
- To salt the vegetables at the same time, put copies of the same size.
- To keep the cucumbers crispy, do not pack them tightly into the jars.
- Pre-soaking has been mentioned more than once, I recommend not to neglect the advice, it will nourish the greens with moisture and they will become strong.
- Currant, oak, cherry leaves containing tannins contribute to density and crunchiness.
- True, there is one "But". Currant leaves provoke the production of mold, they are not suitable for cold pickling. But the horseradish root actively prevents this.
Classic Cucumber Mustard Recipe
A recipe that has been tested by more than one season of harvesting delicious cucumbers for the winter. Do it - you can't go wrong.
Take on a 3 liter jar:
- Cucumber - one and a half kilograms.
- Garlic - 3-4 cloves.
- Salt - 3 tablespoons.
- Dry mustard - a spoon.
- Horseradish and cherry leaves.
Salting steps:
- Soak cucumbers in cold water for several hours.
- Prepare jars and lids - wash, pour over with boiling water.
- Put cherry and horseradish leaves on the bottom of the balloon.
- Fill the jars with cucumbers, placing the first layer vertically to accommodate more.
- Pour salt and pour boiling water to the top.
- Cover with a lid, but not tightly, leave for 2 days.
- After this time, a small film forms on the surface - this is a signal that the snack is ready.
- Drain the brine, add mustard powder to the jar.
- Boil the brine and return to the jar.
- Then everything is normal: twist, turn over, wrap well and let cool. Store in a pantry, you won't need much coolness.
Cold mustard cucumbers
Many people love pickled cucumbers made with cold filling. The only drawback of such a blank is to wait a long time for the result. But cucumbers will be stored all winter, until spring, and will not lose their crunchiness. This is how they harvested in the old days. Do not put currant leaves, otherwise a lot of mold will appear during fermentation.
For a 3 liter can:
- Cucumbers.
- Garlic - 6 pcs.
- Small chili pepper.
- Mustard powder - a small spoon.
- Oak leaves, horseradish, peppercorns and dill.
Per liter of brine:
- Water - litre.
- Salt - 2 spoons with a slide (for a 3 liter jar you will need 1.5 liters of brine).
Cold pickling recipe:
- Prepare cucumbers for pickling - soak and cut off the tails. Soaking will add density, as the greens will absorb the missing moisture.
- Shifting with spices and greenfinch, put in jars. Sprinkle mustard powder immediately.
- Dissolve the salt in cold water, fill the bottles, cover with a lid or gauze.
- The fermentation process will begin, clouding of the brine is normal.
- Check back every 3-4 days. If the water has evaporated or flowed out - add, the cucumbers should be covered with brine.
- When the brine brightens and stops bubbling, the workpiece is in order - it can be sent for storage.
- But for this it is necessary to stop the fermentation process. Close jars tightly and refrigerate. After a couple of days, see if fermentation has stopped.
Pickled Cucumber Salad with Mustard Seeds
The recipe is universal. On it, you can make a harvest for the winter from overgrown cucumbers. Usually I cut them large, it turns out tasty, but it doesn’t look like a salad. You can make from normal greens by finely cutting them. The salad has a very tasty spicy marinade, which many people like.
- Cucumbers - 4 kg.
- Lean oil - a glass.
- Vinegar 9% - a glass.
- Mustard grains - a full tablespoon.
- Salt - ½ cup.
- Sugar - 1/3 cup.
- Garlic cloves - 6-8 pcs.
- Black pepper - a large spoon.
Recipe for preparing the workpiece:
- Cut the cucumbers to any size, place in a bowl.
- Add sugar and salt, immediately pour vinegar and oil. Add finely chopped garlic cloves and mustard seeds there.
- Stir, leave to marinate for a couple of hours. The marinade will appear when the cutting releases the juice.
- Distribute the salad in clean jars, pour your own marinade.
- Lettuce must be sterilized by placing in a pot of hot water. A liter jar is sterilized for 15-20 minutes from the moment of boiling.
Quick recipe for pickled cucumbers with dry mustard
For a 3 liter jar, take:
- Cucumbers - 1.5 kg.
- Salt - a glass (this is not a mistake, see salting technology below).
- Dry mustard - 3 tablespoons.
- Water - 1.5 liters per 3 liter jar.
- Currant and cherry leaves, horseradish root or leaf.
- Garlic - optional.
- Put the prepared vegetables on a pillow of leaves. Add chopped garlic (I don't always peel it, just cut the cloves lengthwise).
- Boil water and pour into the workpiece.
- After 10 minutes, pour out the water.
- Separately, dissolve the salt in cold water. Pour into a jar and leave for 3 days. Cover with something to keep insects out.
- After three days, drain the brine, add mustard powder.
- Fill with tap water, store in a cool place. Salting is ready.
Quick pickles without sterilization with mustard
For salting, take any container, from a jar to a tub. In winter, thank yourself if you do a lot. Cucumbers will get strong, charmingly crispy. They will go in vinaigrettes, pickle, and it will be very tasty with potatoes. The great advantage of the workpiece is the speed of preparation, since after 2-3 days you can take the first sample.
- Cucumbers - 10 kg.
- Mustard powder - ½ cup.
- Heads of garlic - 2 pcs.
- Coarse salt - 400 gr.
- Spices - leaves of horseradish, cherries, currants, laurel. Dill sprigs, peppercorns. For lovers of spicy snacks, I advise you to add hot chili peppers.
Step-by-step salting recipe:
- Soak cucumbers for 2-3 hours. If you want to try it sooner, cut off the ends.
- Put half of the greens on the bottom of the blank dish. Start laying cucumbers on top, shifting them with herbs and sprinkling with garlic.
- Boil water. Dissolve the salt and let cool. Add mustard to the cold brine, stir well. Hint: for a 3 liter jar you will need 1.5 tablespoons.
- Wait a couple of days and take a sample. If you are harvesting in jars for winter storage, then after pouring with brine, cork them with an iron lid and send them to the pantry.
Recipe for crispy cucumbers with mustard and vodka
Both secret components do the same job. Cucumbers become crispy and are stored for a long time even when warm under a nylon lid. Can you imagine the effectiveness if they work together? You can find out about the recipes for canning cucumbers with the addition of only vodka by clicking on the link.
Required:
- Zelentsy - 3.5 kg.
- Mustard powder - a tablespoon.
- Vodka - 3 tablespoons.
- Garlic - 6-8 cloves.
- Vinegar 9% - 150 ml.
- Water - 3 liters.
- Salt - 200 gr.
- Sugar - 150 gr.
- Hot pepper - 1 pc.
- Currant and horseradish leaves, dill umbrellas, lavrushka.
Pickling Recipe:
- Line the bottom of the jars with herbs.
- Lay cucumbers soaked for a couple of hours on top. Take larger ones on the bottom layer, put them vertically. Next, add small copies.
- Fill the jars with boiling water and let the contents warm up for 10-15 minutes.
- Pour the brine into a saucepan, put sugar and salt, boil.
- Sprinkle mustard powder.
- When you start pouring into jars, leave a little space on top for the last preservatives - vodka and vinegar. Pour them in and twist the preservation.
Do you think there will ever be an alternative to pickles? On weekdays and holidays, a crispy pickled or salty snack will please and feed. Share your options for blanks, I will be grateful. Finally, another video recipe: mustard cucumbers for the winter.
If you like pickled cucumbers, then try cooking them with mustard for the winter. Such a preparation can be served with any side dish of cereals or pasta, boiled vegetables. Pickled cucumbers perfectly complement baked meat or fish, they will be ideal in pickle or other hot dishes. Mustard will give the vegetables a spicy note, without which their taste would not be so bright. Preservation is prepared in 30 minutes, but if you plan to store it at room temperature, then it is best to pour the cucumbers in jars three times, using the marinade at the last filling so that the vegetables are steamed well from the inside.
Ingredients
You will need for 4 cans of 0.5 l:
- 1 kg small cucumbers
- 1 head of garlic
- 16-20 black peppercorns
- 4 tsp dry mustard (powder)
- 4 tbsp. l. vinegar 9%
- 700 ml water
- 2 tbsp. l. topless salt
- 4 cloves
- 8 allspice peas
- oak or horseradish, cherry or currant leaves
Cooking
1. Boil water in a kettle in advance. In a saucepan, immediately combine the bulk ingredients: dry mustard, salt, black and allspice peas, cloves.
2. Fill with water and place on the stove, including the minimum heat. We will not cover the container with a lid - the mustard will allocate foam, which can run over the edges of the container.
3. Wash the leaves of oak or horseradish, thanks to them the cucumbers will remain crispy. We also wash the leaves of cherries or currants, which will give the workpiece its aroma. Put them on the bottom of washed clean jars.
4. Thoroughly rinse fresh cucumbers, removing dust, dirt and thorns from the surface of vegetables. We put the fruits into the jars as tightly as possible, without cutting off the tails from them. It is advisable to choose small cucumbers if the jars are 0.5 liters. But in 1 liter of capacity you can buy vegetables of larger sizes.
5. Peel the garlic cloves, rinse and cut directly into jars. Pour boiling water from the kettle, substituting the tip of a knife or something else under each container so that the jar does not burst due to the temperature difference. Cover with tin lids and steam for 10 minutes.
6. Change the lids and drain the warm water from the jar. At this point, the brine in the pan will boil.
Pickled sliced cucumbers with fragrant mustard and dry adjika are a delicious and unusual preparation for the winter for the whole family. This recipe involves canning under iron lids, which means that cucumbers will be stored all winter and delight with their taste. The characteristic crunch and unusual aroma of this snack will surely surprise you and your loved ones.
Products:
- short-fruited cucumber - 270 gr.,
- cold water - 250 ml.,
- garlic - 3 teeth,
- dry mustard - 1/2 tsp,
- adjika dry - ½ tsp,
- coriander - ½ tsp,
- parsley - a bunch,
- black pepper (peas) - 4 pcs.,
- coarse salt - 7 gr.,
- granulated sugar - 5 gr.,
- table vinegar essence of 9% concentration - 3 tbsp.
The process of preparing cucumbers with mustard
To begin with, we will wash and sterilize the jar, dry it from moisture. Put spices at the bottom (mustard seeds, dry adjika, coriander, black allspice, parsley, garlic cloves). You can decrease/increase the amount of spices according to taste preferences. Instead of mustard seeds, use mustard powder.
To make the cucumbers juicy and crispy, they should be soaked for 1 hour in cold water in advance. This will help cleanse the vegetable of nitrates and contaminants. We dry the cucumbers from moisture, remove the buttocks, cut them in the form of sticks, lay them tightly to the very top. For strength, put currant, cherry or oak leaves in a jar. To make cucumbers more fragrant, we recommend putting carrots and onions in a jar.
Immediately add coarse table salt, granulated sugar and table vinegar 9% to the jar. Instead of table vinegar essence, use wine / apple / balsamic vinegar.
After that, fill the cucumbers with cold filtered water, cover with an iron lid and begin to sterilize. To do this, put a folded kitchen towel on the bottom of the pan, pour cold water and put the jar. Sterilize vegetables over low heat for 10 minutes.
Immediately take out the jars and tightly roll up the lid. Wrap in a fur coat and cool in the room for a day. Store in a dark cool place. Make sure that the lid is not swollen. Instead of seaming, you can close the jar with a nylon lid and leave for 1.5 months, and then eat.
Tip: Be sure to turn the can upside down and check for leaks by rocking the can back and forth.
