Cucumbers with mustard for the winter - a spicy, crispy snack with a minimum of effort. Cucumbers pickled with mustard for the winter in jars

For connoisseurs of classic recipes, lovers of homemade pickles and those who do not like the labor-intensive canning process: pickled cucumbers, classic recipe.
Pickling, traditional technology preparing vegetables for the winter is practically not used by housewives. The method was forgotten in vain - its advantages in comparison with salting and pickling are indisputable: the products acquire special taste, no vinegar is used in preparation, and the process itself is extremely simple. In addition, the shelf life pickled vegetables comparable to the shelf life of any home canning.
By the way, pickled cucumbers radically different from the usual pickled and salted ones. Their taste is richer, the aroma of herbs is not lost during heat treatment, and is not disturbed by the dominant notes of vinegar.
Pickled cucumbers with mustard can be stored in a cold place until spring, unlike those prepared by pickling, which are suitable for consumption for 10-14 days.
There is no reason to worry about the safety of the method. The preparation technology is based on the process of fermentation and ripening, in which no pathogenic microorganisms are formed: the preservative is salt and lactic acid formed during fermentation. Mustard prevents the formation of mold due to the allylic oil included in its composition. Thanks to mustard powder the brine is clear and clean.

Taste Info Cucumbers for the winter

Ingredients for preparing 3-3.5 liters of pickled cucumbers:

Cucumbers 1.7-1.8 kg;
Garlic 1-2 heads;
Water 1.5-1.6 l;
Dill (umbrellas) 2-3 pcs.;
Basil 2-3 sprigs;
Tarragon (tarragon), parsley 1 bunch;
Hot pepper 1-2 pcs.
Salt 2 tbsp.
Mustard 3 tbsp.

How to prepare pickled cucumbers with mustard for the winter in jars

Wash and sterilize jars. If you don't plan long-term storage, then sterilization is not necessary.
Since wooden barrels, used in the old days for fermentation, cannot be found in the arsenal of modern housewives, they will do glass jars. You can use a ceramic or enamel container. It is not recommended to use plastic containers due to its toxicity, as well as aluminum dishes - they oxidize upon prolonged contact with liquid.
Wash the cucumbers and dry. If you plan to store more than 2-3 weeks, you should not trim the ends.
Separate the peeled garlic into cloves and divide the large pods of hot pepper into several parts.
Wash the basil and parsley, divide into sprigs, place along with dill and garlic cloves on the bottom of the jars.

Fill the jars with cucumbers, garlic cloves and hot pepper pods, leaving no empty space.

Prepare brine for pouring: dissolve 1.5 tbsp in 1 liter of chilled boiled water. salt. Pour in the cucumbers, then pour 1-1.5 tablespoons of mustard into each 1-liter jar.

Cover with regular lids and shake the jars until the mustard dissolves. The liquid will become cloudy, but there is no reason to worry: it will soon settle and the solution will be clear.

If you have a large container at your disposal, then you should place a plate on top, on top of which you should place a weight weighing at least 2-3 kg.
Cover the top with gauze or a thin layer of paper: air should penetrate into the jars.

In the old days, cucumbers were fermented in cold cellars, which we do not have at our disposal. Therefore, cucumbers should be fermented in the refrigerator at a temperature of +4 °C - this is the temperature that is suitable for slow ripening.
Pickled cucumbers will be completely ready for use in 10-14 days. The degree of readiness should be checked by cutting the cucumber or piercing it with a knife.

If you want to treat yourself in winter to a crispy cucumber that has retained its taste and has not lost its elasticity, absorbing the aroma of tarragon and the spicy bitterness of basil, subtle notes of mint, emphasized by the spiciness of mustard and red pepper - you will definitely save this recipe.

Alternative to this recipe.

First impressions of mustard cucumbers: Hotter than just garlicky, slightly sweet and spicy with a saucy crunch. Our selfish interest in winter is to always have light by hand crunchy snack. It allows you to kill the worm and satisfy the capricious feeling of hunger without excess calories. All spicy low calorie vegetables with sourness are perfect for this.

How easy it is to cook! Clear additives and the main character in an elegant cut that takes 15 minutes at most, even when there are a lot of vegetables. Vegetables are pickled without our participation. All we have to do is put it into jars and briefly sterilize it.

Fast, tasty, unusual - without any exotic and extra costs. In a word, a super preparation for every family.

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How to cook cucumbers with mustard for the winter

We need:

Cucumbers - 4 kg
Sugar - 1 glass
Unscented vegetable oil - 1 cup
Table vinegar, 9% - 1 glass
Salt (rock, without impurities) - 3 tbsp. spoons
Mustard (powder) - 1 tbsp. spoon
Garlic (finely chopped or through a press) - 2 tbsp. spoons
Black pepper (powder) - 2 teaspoons

Optional (if you like, per 1 jar):

Mustard seeds - 1/2 teaspoon
Allspice peas - 3 pcs.
Bay leaf (small) - 1 pc.
Tarragon (tarragon), fresh sprigs - 1 pc.

Important details:

Preservation yield - about 4.5 l
It is convenient to use small jars - from 500 ml to 1 liter.
Buy black pepper and mustard as fresh as possible. The manufacturing date is on the packaging. It's better in a store, where there is a higher chance that it has not been stored in the sun. This will ensure that the key spices have the right intensity.
Do you like to add finely chopped herbs? Stick with the classics: dill and/or parsley, 2 tbsp. spoons.

1) Preparing and marinating vegetables.

We wash, but do not peel, the cucumbers. Cut off both ends. It is advisable to soak them in this form in cold water- at least for 1 hour. This will add juiciness to the product and guarantee a crunch when finished.

Cut the cucumbers into fingers. Cut the vegetable in half lengthwise, then cut each half in half again. You get long quarters, as in the photo below.

Peel the garlic and finely chop it. Or we pass it through a press.

Choose a large, convenient container where it’s easy to mix the ingredients.

Place the cucumber fingers and add all the spices listed in the recipe.

Wash and blot your hands again and mix the cucumbers and all the additives with your hands. Our goal is for every bite to bathe in the tangy-sweet buttery mixture.

It's time to be patient while the workpiece marinates. Let the slices sit for 3 hours.

2) Place in jars and fill with spicy juice.

If we use additional spices, place the peas and twigs at the bottom of sterile jars.

During marinating cucumbers will release juice. We pack the pieces into jars and fill each container with the resulting juice.

Try to stack the pieces vertically, but don't be afraid to pack the vegetables tightly. During sterilization they will decrease slightly in size.

When all the quarters are in the jars, add the resulting sweet-spicy cucumber juice. First, pour up to half the volume to make sure there is enough liquid for each serving.

Add the rest of the juice evenly over the second circle.

Typically, a lot of juice is released during the 3-hour marinating process. There is enough to fill each jar almost to the top - about 2 cm from the top of the neck. Don't worry: a small amount of air does not affect the taste and quality of the seaming.

Having distributed all the juice, simply cover the preparations with sterilized lids.

3) Sterilize and seal the workpieces.

Sterilization is simple. You need a large pot of water with a kitchen towel on the bottom. Put the pan on the fire. We place the jars inside so that the water reaches the hangers.

We are waiting for the water to boil. We're detecting sterilization time from the moment the water boils in the pan.

For 500-750 ml - 10-12 minutes.
For 850-1 liter - up to 20 minutes.

We take it out and seal it tightly with any convenient lids. Turn the rolls upside down, cover and let cool. We put it away for storage in a dark closet. Cucumbers with mustard for the winter are well stored at room temperature until spring.

The recipe with photo is as simple as the preparation process. Try it, you won't regret it!

Four Important Points

For noticeable spiciness you need mustard powder. Whole grains will only yield light spicy note and subtle aroma. Don't be afraid to overdo it! This recipe has a mild heat that everyone will enjoy.
Pickling varieties of cucumbers will provide an ideal crispy result. They are distinguished by 2 characteristics. Small to medium size, when the vegetable shrinks in the palm of an adult, and there are pimples on the skin.
If you want to cut into circles, feel free to make this preparation. The only caveat: do not chop, otherwise the vegetables may turn out too soft. It is better to cut into circles about 1 cm thick.
Please pay special attention for cleanliness at the preparation stage. Wash the bowl of baking soda, use a clean knife, and re-wash your hands before stirring. And be sure to cover the vegetables while marinating. Don't have a large lid that suits you? Get a fresh towel.

Fresh cucumbers – 10 kg,
dill with umbrellas – 400 g,
garlic – 2 heads (this is approximately 50 g),
cherry leaves - 100 g (or the same number of pieces),
peeled horseradish root – 1 pc. (approximately 60 g),
if desired, you can add a couple of horseradish leaves and 1 pod of hot pepper,
5 liters of brine with salt (for 5 liters of water 300-400 g of salt),
0.5 cups dry mustard

Based on 10 kg of cucumbers it is given approximate consumption spices and herbs, and you decide how many cucumbers to pickle.

Cooking process:

Before harvesting and salting cucumbers in any way, they are sorted, washed and soaked for 5-6 hours in cold water, so that the pickles are dense, without wrinkles and voids (this will not get rid of crooked cucumbers from emptiness).

Pickle cucumber with mustard in wooden barrels(tubs or tubs), in large stainless steel containers, in an enamel bucket or pan (you can use a stainless steel pan), glass jars (both large 10 liter and 5 or 3 liter).

A layer of leaves is placed at the bottom of the container, a layer of cucumbers on them, compacted together, then greens again, and so on until the top.

I salted cucumbers for the winter with mustard in a five-liter saucepan and in jars

Mustard can be poured onto the bottom, or you can put it in a knot of fabric or gauze, so it will not settle on the pickled cucumbers, and the brine will remain transparent. The taste of cucumbers will not be affected by how you add dry mustard.

Pour salted brine over the cucumbers

so that they are completely covered,

and cover with oppression (a wooden circle or plate), simply close the glass jars with plastic lids. It is recommended to place a cotton napkin under the circle in large pickling containers, and periodically rinse the circle or bend with water and pour boiling water over it while pickling cucumbers. By the way, this directly affects the taste and quality of cucumbers!

I put the mustard on the cucumbers just like that, without a bag, after a few minutes it settled, and cucumber pickle became transparent.

Store pickled or pickled cucumbers in mustard filling according to this recipe in cool place, some do it in the cellar, and city dwellers do it in the refrigerator.

And my grandmother is so sour mustard cucumbers re-arranges the cabbage when the pickling season approaches in the fall.

I’ll write here for now a simple grandmother’s recipe for delicious crispy sauerkraut with cucumbers, and in the fall I’ll try to move it into a separate post with a photo report.

Grandma's recipe for pickling sauerkraut

This type of cabbage can be prepared for the winter with barrel pickles.

For a bucket of already shredded cabbage you will need 1 full glass of salt.

A layer of cabbage (about 5 cm) is compacted and sprinkled evenly with a handful of salt, then another layer of cabbage goes on top, compacted, salted, and so on until the top of the enamel bucket (if you salt in a bucket). Very important point: when salting cabbage in such a dry way without brine, it is very important not to mix the cabbage with salt, but to compact it. Cabbage and salt laid in layers are covered with oppression, and something heavy is placed on it, for example, a jar of water. After some time, it will give cabbage juice itself, in which the fermentation process will take place. No sugar is added to this recipe, otherwise the cabbage will become slippery and the brine will be stringy.

Grandma always salted such cabbage in large barrels in the cellar, measured all the proportions like this: she compacted a bucket of chopped cabbage in layers with a glass of salt, distributing it evenly and so on to the top of the barrel, and, of course, she layered the cabbage with her pickles (she made layers from pickled cucumbers between layers of cabbage).

I hope you find ours useful family recipes delicious pickled cucumbers with mustard and crispy sauerkraut!

Best regards, Anyuta.

An elastic and crispy, delicious, sour-salted cucumber will enhance the taste of the second lunch dish V winter time. But these pickled cucumbers with horseradish and mustard are especially good as an appetizer for traditional Russian strong drinks!

These cucumbers are fermented in jars, but they turn out as tasty as in barrels. This method of preparation impresses with its ease of preparation and wonderful taste. ready-made cucumbers. I tell you in detail about all the important and hidden moments of such fermentation in a proven recipe, and step-by-step photos illustrate the preparation of the product.

We will need:

any fresh cucumbers;
horseradish root and leaves;
garlic cloves;
dill umbrellas;
hot pepper;
peppercorns;
bay leaf;
salt;
mustard powder;
sparkling mineral water.

Cucumbers of any size are suitable for this recipe; small ones are, of course, better. You can make pickling according to this recipe the next day after picking cucumbers. Salting is carried out in 2 stages.

1st stage of canning

Wash jars and nylon lids; there is no need to sterilize them. We wash the cucumbers and prepare all the spices, except mustard.

Peel the horseradish root and peel the garlic. Cut into small pieces and pour generously into the jar. For a 3-liter jar you will need a medium head of garlic and 10 cm of thick horseradish root. This is a case where it is better to put more than less. Add half hot pepper, pcs. 10-15 black peppercorns, bay leaf.

Don't forget to add a large umbrella of dill.

Place cucumbers on the spices. There is no need to add them to the very top of the jar. It will be just right up to the shoulders. We roll the washed horseradish leaf into a ring and prop the cucumbers with it so that they do not float up in the future.

Sprinkle salt on top (coarse and NOT iodized).

For 3 liter jar you need 3 tbsp. with a slide. Look at the photo to see how it should look.

Fill with tap water/well water/clean drinking water NOT boiled water. We close with plastic lids and turn the jars up and down to dissolve the salt crystals. Leave at room temperature for 3 days.

Stage 2 canning

Prepare mustard: pour mustard powder into a jar and add mineral water with gas until it becomes liquid sour cream.

After 3 days, the brine in the jar will become cloudy and foam will appear on top.

Pour the brine into a saucepan and put on fire. When boiling, it will behave like milk - foam and try to escape. 🙂

After boiling, remove the foam with a slotted spoon and add a glass clean water and leave to boil for 5 minutes.

Cool the brine until room temperature, add a full tablespoon of prepared mustard to it, stir and fill the jar with cucumbers. Closing nylon cover, put it in the cold. Ready!

You need to store such pickled cucumbers in jars in the cellar, and at home in the refrigerator. The brine will be cloudy the entire time. The jar can sit in the refrigerator all winter; the main thing is to remove the cucumbers from it with a clean fork. Bon appetit!

Every family has recipes passed down from generation to generation. Our grandmothers did not know about pickled cucumbers and fermented their cucumbers and they were tasty, crispy and vigorous. I got my recipe for pickled cucumbers with mustard from my mother, and she from my grandmother, so I want to share it with you.
These cucumbers store well. And the taste exceeds all expectations, crunchy, sour, aromatic, I put them in hodgepodge and pickle and vinaigrette and just love to eat them.
To begin, soak the cucumbers in cold water for a couple of hours and wash well.

The set of spices is the simplest: horseradish leaves, dill umbrellas, garlic.

Wash the jars, place the above mentioned spices on the bottom and then place the cucumbers.
Pour boiling brine: add 2 heaped tablespoons of salt to 1 liter of water.

Leave to ferment for 2 days.
The brine will begin to become cloudy and foam will appear, this is good, it means the process is progressing.
After 2 days, pour the brine from the cucumbers into a saucepan and boil.

Pour dry mustard into each jar. Calculation: per 1 liter. -1 tbsp. spoon, for 2 liters. - 1.5 spoons, per 3 liter. - 2 tbsp. heaped spoons.

Fill the jars with cucumbers and mustard with boiling brine and roll up.
The brine in cucumbers is cloudy at first, but then the sediment will settle.

The time indicated does not include fermentation of cucumbers for 2 days.
Thank you for your attention and good luck with your preparations for the winter.

Cooking time: PT05H00M 5 h.