Canning cucumbers with dry mustard. Cucumbers with mustard for the winter - cold and hot
This recipe does not require selected, smooth cucumbers. We take everything that was rejected during salting/marination: hooked, too large, barrels - and prepare sliced cucumbers with mustard, according to simple recipe for the winter and always in jars with iron lids.
This kind of “substandard” cucumber will make a wonderful salad for the winter with aromatic mustard dressing. Just be careful not to get overripe specimens with large seeds - the pulp of such cucumbers will quickly boil, but the peel will remain hard, and the seeds will get in the way.
The salad does not taste very spicy, so if you have fire eaters among you, add more mustard and garlic. The filling turns out aromatic, but somewhat cloudy due to the dissolved mustard powder and other seasonings. In winter, cucumbers with mustard can be served as a salad or appetizer, complement boiled potatoes, meat and vegetable dishes.
Ingredients:
- cucumbers – 500 gr;
- chopped garlic – 1 tsp;
- salt – 0.5 tbsp. l. without slide;
- sugar – 1 tbsp. l;
- vinegar 9% table - 1 tbsp. l;
- dry mustard powder – 1 tsp;
- ground black pepper – 0.5 tsp;
- vegetable oil – 2 tbsp. l.
Cooking sliced cucumbers in mustard sauce
Soak the cucumbers in cold water for an hour to restore crispness. Then rinse and cut into circles 1-1.5 cm thick.
Cut the garlic cloves into small cubes or grate them. Along with mustard powder and ground pepper, add to the cucumbers. Mix.
Add coarse salt (non-iodized) and sugar. As long as this quantity is enough, at the end of cooking it will be possible to correct the taste if something is not enough.
Pour oil over the cucumber slices and sprinkle with vinegar. Cover, leave to infuse for a couple of hours and release the juice. Stir occasionally to create more brine.
Together with the brine, transfer the cucumbers into a bowl or cauldron with a thick bottom. Place on low heat. Bring the brine to a boil.
After 10-12 minutes, the cucumbers will begin to change color, this will be noticeable when stirring. At the same time, set to sterilize the jars and boil the lids. Stirring, cook the cucumbers in the brine for another five minutes, all the slices should darken, but remain intact, not boiled.
We pick up the cucumbers along with the brine and pack them into half-liter jars. Pour the remaining brine on top so that all the cucumbers are covered with it. Screw on the lids.
Cover the hot jars with sliced cucumbers with a blanket and let them sit for 8-10 hours or until they cool completely. After warming up, put it in the pantry for storage. Good luck with your preparations!
My grandmother loved to “set” pickles with mustard for the winter. Then her recipe passed on to my mother, and from her to me. Thus, we have been using it for 50-60 years, which gives me the right to call it classic.
Over the years, only the method of preparing jars before adding cucumbers has changed. First, they were disinfected with steam from boiling water from a kettle, and their hands were often burned. Then they began to warm up the dry jars in the oven. The appearance of microwave ovens successfully replaced them, and the warm-up time was reduced.
Another change was the use of 1.5-liter jars instead of three-liter ones, since they are more convenient for storage; in winter, the contents of a “one and a half liter” are usually eaten in two sittings. By the way, such containers “require” the use of small-sized cucumbers, the appearance and taste of which compares favorably with large ones.
Classic recipe for pickled cucumbers with mustard for the winter
For a jar with a capacity of 1.5 liters we will need:
- 15 - 16 pieces of small cucumbers
- 2 cloves of garlic, if it is young, you can use its skins
- 2 - 3 leaves of black currant and cherry
- 1 teaspoon (heavy) mustard seeds
- 2 bay leaves
- 1 teaspoon coriander seeds
- 2 - 3 dill umbrellas, preferably dried
- 1.5 tablespoons salt
- 1 tablespoon sugar
- 1 tablespoon 9% vinegar
Using mustard seeds allows you to get double effect: In addition to suppressing the fermentation process, the combination of mustard and coriander gives an interesting flavor to the taste of cucumbers.
Cooking procedure
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Cucumbers filled with mustard have a special taste - they are spicy, crispy, which is why many housewives are looking for information on how to prepare them for future use. Women are especially interested in fillings without sterilization. “Popular about Health” has prepared an interesting and useful selection of recipes for canning cucumbers for the winter without sterilization in mustard marinade. Choose the ones you like...
Cucumber recipes without sterilization
Recipe with mustard filling and cherry leaves
Be sure to try this cucumber recipe. You'll see - in winter they will disappear faster than other preparations. Let's prepare everything you need (the amount of ingredients is indicated for three liter jars). Take 2 kilograms of dense cucumbers, horseradish leaves, hot pepper, 6 garlic cloves, 15 cherry leaves, 3 dill umbrellas. For the brine, prepare 3 liters of water, 3 tablespoons of salt, 6 tablespoons of sugar and 1.5 tbsp. l. mustard powder.
Cucumbers must first be soaked in cold water. It's best to leave them like this overnight. Then wash each vegetable thoroughly and cut off the ends of the cucumbers. Let's prepare the marinade. Place a saucepan with three liters of water on the stove, add sugar, salt and mustard, and bring to a boil. The mustard filling is ready, all you have to do is wait until it cools completely. Meanwhile, you can wash and fill the jars.
At the bottom of the containers we place dill, cloves of garlic, a horseradish leaf, 5 cherry leaves, a little hot pepper, and then compact the cucumbers into the jars. When the filling has cooled completely, pour it over the cucumbers, filling the jars to the very top. Cover the container with gauze and leave for 3 days. After this time, it is necessary to remove the foam that has formed on the surface, pour the marinade into a saucepan, boil, and cook for 3 minutes. We fill the jars with the finished boiling mustard filling and screw the lids on for the winter.
Recipe for filling for pickled cucumbers
Take 2 kilograms of cucumbers, dill umbrellas, horseradish leaves, 6 garlic cloves, 3 teaspoons of mustard powder. To fill you will need 2.5 liters of water, 2.5 tablespoons of salt and twice as much sugar, 3 tbsp. l. vinegar essence.
Soak the cucumbers in very cold water and leave them overnight. Wash the fruits thoroughly and cut off the “butts”. We sterilize the jars in advance using steam or another method. Place dill, chopped garlic cloves, horseradish into the container, and compact the cucumbers as tightly as possible. Add a teaspoon of mustard (powdered) to each container. Place a saucepan with 2.5 liters of water on the stove, dissolve salt and sugar, boil for 2 minutes, pour in vinegar essence, turn off the burner. Fill the container with cucumbers with boiling water and immediately roll it up.
Cucumber fingers for the winter in mustard sauce with butter
This recipe is suitable for those who are afraid to make preparations without sterilization. With just a little time, you will have a delicious snack. To prepare it, take 2 kilograms of elastic small cucumbers, 150 grams of sugar, 160 ml of vegetable oil, 50 grams of salt, mustard powder will need one heaped tablespoon, vinegar (9%) 120 ml. For aroma and spiciness, take another teaspoon of black pepper (ground).
Place the cucumbers in a large container with cold water for at least 8 hours. Then wash them and cut off the ends. Divide the fruits lengthwise into 2-4 parts (depending on the size of the vegetables). Place the cucumbers in a plastic or ceramic container and prepare the mustard filling. Combine the bulk ingredients, pour oil and vinegar into them, mix. Pour the prepared sauce over the cucumbers. You need to let them brew for about three hours. And at this time you can wash the container. After three hours, place the cucumbers in jars and distribute the filling evenly. Let's start sterilization.
You will need a wide saucepan or basin. Lay a cloth on the bottom, put jars with filling on top, covered with lids. Pour water into the pan (it should reach a little higher than the middle of the jars). Turn on the burner. When the water boils, set the time for 15 minutes. Then immediately tighten the lids.
Cucumber salad in mustard marinade
If you like salads more than whole cucumbers, then take note of this recipe. Take 2 kilograms of elastic cucumbers, 130 ml each of table vinegar and vegetable oil, one tablespoon each of salt, mustard, sugar, chopped garlic. For spiciness, you will also need ground red and black pepper (a teaspoon each).
After soaking, cut the cucumbers into circles and place them in a large bowl. Add all the spices, salt, sugar, garlic, mustard to the slicing. The oil must be mixed with vinegar (9%). Pour this mixture over the cucumber slices and stir. Leave the salad for a couple of hours. Then fill the jars and sterilize, covering with lids, for 15 minutes (0.5 liter capacity).
All the recipes presented are good, you just have to try it once and you’ll want it again. Why not make different preparations using several recipes? Then you can surprise your family with new tastes every time. Recipes with mustard have another advantage - this ingredient prevents the development of harmful microflora, which means the lids will not swell and the product will be preserved for a long time.
Cucumbers with mustard for the winter They amaze with their simplicity and piquant taste. Thousands of housewives prepare them for the winter, we advise you to join them and please your household with this preparation.
Recipe for cucumbers with mustard for the winter
Prepare the following products:Sugar, coarse table salt - 10 tbsp. l.
- green cucumbers – 6.1 kg
- a head of garlic - a couple of pieces
- table vinegar
- sprigs of parsley with dill
- horseradish leaves
- whole mustard seeds – 6.1 tsp.
Throw a few sprigs of dill onto the bottom and add a couple of garlic cloves on top. Fill the filled container with boiling water, place the lid on top without rolling it up. Leave for literally a quarter of an hour, and then drain the contents using a lid with holes. Repeat the operation one more time. Make a marinade for each container separately. Decant the water from the jar into a large container, add a large spoonful of sugar and table salt. Add 1 tsp. sugar and 1/25 tsp. mustard. Fill the containers to the top with the prepared boiling solution. Screw on with pre-treated caps. Place the prepared rolls on the lids, wrap them in a blanket and pillows, and let them stand for about 20 hours. The preservation must cool. Only after this can it be taken out for long-term storage.
Cucumbers with mustard for the winter in jars
Prepare the following components:A glass of table vinegar
- a glass of sunflower oil and granulated sugar
- green cucumbers – 4.15 kg
- coarse rock salt - half a glass
- a large spoon of ground pepper
How to do:
Pre-soak the cucumbers, cut them into 4 pieces lengthwise, and place them in a large saucepan. Add salt here, add dry mustard, acetic acid, and spices. Stir the ingredients and leave for 6 hours. Place vegetables in canning jars. Before seaming, carry out 40-minute sterilization.
Pickled cucumbers with mustard for the winter
Ingredients:Fresh green cucumbers – 4 kg
- dry mustard powder – ? kg
- oak leaves – 40 pcs.
- a couple of bunches of dill
- pepper to taste
- horseradish root
- a head of fresh garlic
Prepare vegetables as usual. Place in containers along with greenfinch, kitchen salt and oak leaves. Separately for each liter jar make the brine. Cool it, pour it into jars, leave for a couple of days. Leave the seams indoors with room temperature so that the cooking process goes faster. Drain the brine and re-boil. Fill it again and roll it up.
Enjoy and...
Pickled cucumbers with mustard for the winter
Ingredients:Dill sprigs – 4 pcs.
- tarragon, celery, parsley - 4 sprigs each
- dill with seeds – four pieces
- green cucumbers – 4.1 kg
- dry mustard – 150 g
- coarse table salt – 260 g
- 4 liters of water
- garlic cloves – 6 pieces
If possible, choose fruits of the same size. Distribute the greens equally and place them in containers along with the vegetables. It is worth laying out in layers. Prepare the brine in advance. It is prepared from mustard, water and kitchen salt. The contents are poured with cold pouring, sprinkled with spices and herbs and infused for about three days. Drain the brine, boil it and immediately pour it into a container, sterilize it for half an hour.
Cucumber salad for the winter with mustard
Ingredients:Green cucumbers – 3.2 kg
- ground mustard seeds
- rock kitchen salt
- granulated sugar- one glass
- onion – 290 g
- coarse rock salt – 4.2 tbsp. spoons
- 3 liters of water
- acetic acid - half a glass
- ground spices - to taste
- a bunch of dill – 2 pcs.
- laurel leaf - a couple of things
Prepare cucumber fruits, place them in a large saucepan, and pour required quantity water, add all the ingredients. Chop the dill and onion first. Boil the solution together with the cucumbers, simmer over low heat for 15 minutes. Remove the vegetables and place them in containers that have been previously prepared according to all the rules. Pour the marinade on top, which has settled in a separate pan. Unscrew the screwed jars onto their lids and wrap them in a warm blanket.
Cucumbers for the winter with mustard seeds
Green cucumbers – 5.2 kg
- a tablespoon of ground mustard
- a couple of hot pepper pods
- horseradish – 30 g
- dill with seeds – 290 g
- garlic head
- water – 2.6 liters
- coarse rock salt – 265 g
Subtleties of preparation:
Prepare cucumber fruits according to all the rules, put them in containers with the addition of spices and green stuff. Shredded hot pepper is always placed first. The marinade filling is prepared according to classic recipe, after cooling. After three days, drain the liquid and boil. Fill the bottles with vegetables with boiling brine and screw them in with a seaming wrench.
Crispy cucumbers for the winter with mustard
Ingredients:
Mustard – 90 g
- fresh cucumbers – 5.2 kg
- water – 4.3 liters
- acetic acid – 0.62 liters
- granulated sugar – 90 g
- dill inflorescences – 20 g
- dried basil - tablespoon
- sprigs of fresh basil – 5 pcs.
- horseradish root
- table salt – 95 g
Subtleties of preparation:
Prepare the greens with cucumbers according to all the rules, package them in containers, and place mustard seeds, horseradish root and dry basil here. Separately make a marinade, which should include acetic acid, kitchen salt, water, and sugar. First of all, add granulated sugar and salt to boiling water. After dissolving, add acetic acid and then remove it from the stove. Pour the hot solution (still hot) into containers with vegetables, place them in boiling water, sterilize them for ten minutes, and then roll them up.
Pickling cucumbers with mustard for the winter
You will need:
Vodka – 3.2 tablespoons
- a bunch of dill
- ground mustard - large spoon
- 12 allspice peas
- garlic clove – 6 pieces
- green cucumbers – 3.5 kg
- horseradish greens - a couple of sheets
- sweet pepper – 3 pcs.
- cherry leaves, currant leaves - 12 pcs.
- bitter pepper
- granulated sugar – 145 g
- liter of water
- acetic acid – 30 g
How to cook:
Prepare vegetables in advance. Wash the sweet pepper, remove the seeds, and chop into small pieces. Chop the garlic into large pieces. Place the ingredients in a jar of cucumbers according to all the rules: there should be greens at the bottom, then fruits and then greens again. Place sweet and bitter peppers on top of the greenberries.
Bring the water to a boil, pour into jars, cover with lids, and leave for 20 minutes. Drain the liquid, add sugar. Distribute the specified volume evenly. Before pouring the marinade, pour mustard into the container and add vodka. Screw the containers and insulate them for one day.
Cucumbers with mustard recipe for the winter - photo:
Recipe with oak leaves
Required components:
A couple of bunches of dill
- cucumbers – 5.2 kg
- garlic clove – 5 pieces
- capsicum
- oak leaves – 50 pcs.
- sweet pepper - a couple of pieces
For the brine:
A couple of tablespoons of salt
- liter of water
- dry mustard – 0.6 tbsp. spoons
Subtleties of preparation:
Wash the cucumbers and cover with water for 6 hours. Remove from water and wash. Place garlic, herbs, hot and sweet peppers, garlic in a container, arrange the vegetables, cover with herbs again. Boil some water, add kitchen salt and mustard seeds, boil, let cool, strain, leave for three days. normal temperature rooms. Then drain the brine, boil, pour in the cucumbers again, seal and screw.
Cucumbers with mustard for the winter without sterilization
Required components:
Parsley sprigs - a couple of sprigs
- cucumber fruit – 2 kg
- dill – 3 pieces
- celery, tarragon - a couple of sprigs each
- sweet pepper
- garlic – 3 pcs.
- black peppercorns – 10 pcs.
To prepare the brine:
Dry mustard – 80 g
- kitchen rock salt – 130 g
- a couple of liters of water
Subtleties of preparation:
Sort firm, fresh cucumbers equal size. Rinse and dry. Line the bottom with a layer of spices, place the vegetables on top, and add the spices last. Make a brine: boil some water, add mustard, salt and seasonings. Pour cool brine over the vegetables and allow them to ferment. After a couple of days, drain the brine, fill it again and screw it tightly with a seaming wrench.
Recipe with gherkins
Ingredients:
Gherkins – 2 kg
- granulated sugar - a couple of teaspoons
- table salt – 3 tsp.
- horseradish
- laurel leaf
- garlic
- acetic acid
- yellow mustard seeds
- peppercorns
Subtleties of preparation:
Gherkins make the most delicious preparations. If you only have ripe fruits, soak them first. After soaking, rinse and package in heated containers. Add acetic acid, leaving about 2 fingers' space. Salt, add bay leaf, pepper, mustard powder. At the same stage, add garlic. It is better to crush it with a knife so that it releases its aroma.
Boil some water in a large container. Fill the jars to the top. There should be free space approximately up to the hangers. If you omit this point, then during sterile processing the brine will begin to boil away from the containers. The best option- enamel vessel. Line its bottom with thick fabric, and place jars on top. Add water up to the shoulders. After boiling, keep the preparations for another quarter of an hour. Carefully remove the containers with vegetables and wipe them. Cover with lids, screw on, and refrigerate overnight.
Pickled sliced cucumbers with aromatic mustard and dry adjika are a delicious and unusual winter preparation for the whole family. This recipe involves canning under iron lids, which means that the cucumbers will be stored all winter and delight with their taste. The characteristic crunch and unusual aroma of this snack will definitely surprise you and your loved ones.
Products:
- short-fruited cucumber – 270 gr.,
- cold water – 250 ml.,
- garlic – 3 cloves,
- dry mustard – 1/2 tsp,
- dry adjika – ½ tsp,
- coriander – ½ tsp,
- parsley - a bunch,
- black pepper (peas) – 4 pcs.,
- coarse table salt – 7 gr.,
- granulated sugar – 5 gr.,
- table vinegar essence 9% concentration - 3 tbsp.
The process of preparing cucumbers with mustard
First, wash and sterilize the jar, dry it from moisture. Put spices on the bottom (mustard seeds, dry adjika, coriander, black allspice, parsley, garlic cloves). Depending on your taste preferences, you can reduce/increase the amount of seasonings. Instead of mustard seeds, use mustard powder.
To ensure that the cucumbers are juicy and crispy, they should be soaked in cold water for 1 hour in advance. This will help cleanse the vegetable of nitrates and contaminants. Dry the cucumbers from moisture, remove the butts, cut into cubes, place tightly to the very top. For strength, place currant, cherry or oak leaves in the jar. To make the cucumbers more flavorful, we recommend putting carrots and onions in the jar.
Immediately add a large one to the jar table salt, granulated sugar and table vinegar 9%. Instead of table vinegar essence, use wine/apple/balsamic vinegar.
After this, fill the cucumbers with cold filtered water, cover with an iron lid and begin to sterilize. To do this, place the folded kitchen towel, pour cold water and put the jar. Sterilize vegetables over low heat for 10 minutes.
Immediately take out the jars and seal them with a lid. We wrap it in a fur coat and cool it in the room for a day. Store in a dark, cool place. Make sure that the lid is not swollen. Instead of sealing, you can close the jar with a nylon lid and leave it for 1.5 months, and then eat it.
Tip: Be sure to turn the jar over and check the seal for tightness: rock the jar back and forth.
