How to cook sliced ​​cucumbers in mustard sauce. Cucumbers in mustard sauce

For this appetizer, cucumbers in mustard sauce, you can use fresh cucumbers of any size - be it gherkins or overgrown cucumbers. This will not affect the taste in any way.

Unless you have harvested from your garden, but brought cucumbers home from the market or store, then it is better to soak them in cold water. This is what my grandmother always did (even with vegetables she grew herself). Grandma said that if you pickle soaked cucumbers, they retain their crispness.

Let the cucumbers sit in a bowl of cold water for about one hour. If you are not used to doing this, then you can skip this step.

Washed cucumbers need to be cut into pieces that are convenient for you. It seems to me that it’s very convenient to eat them in circles later. But you can cut it into slices and quarters - in general, in absolutely any way. When slicing, I usually trim the cucumber from both sides, leaving no tails.

Now you can do the filling.

To do this, combine lemon juice with mustard in a bowl. As for mustard, you can use any variety. Grainy French makes a more savory appetizer, while strong Russian makes a spicier one. Try it and you will find the perfect combination for yourself.

Add salt and sugar to mustard and lemon. The amount of salt may vary. For example, I love heavily salted cucumbers, and therefore I always put more salt than indicated in the recipe.

Place the chopped cucumbers in a food container, pan or glass jar. Fill the cucumbers with the prepared mustard filling. Close the container and shake it well so that the filling saturates all the cucumbers. It is because of this shaking that I prepare the snack in a container: it is very convenient to close the lid and shake. I try to shake the food container several times an hour so that the cucumbers marinate evenly.

Cucumbers in mustard sauce can be eaten in literally 1 hour. But if you don’t plan to sit down at the table so quickly, then don’t worry: spicy cucumbers can last in the refrigerator for at least three days (perhaps longer, but I’ve never had them left for such a long time - they were eaten without a trace!).

Modern housewives are not very eager to make preparations for the winter, but this is completely in vain, because delicious pickles will delight all household members. Let's look at how to quickly make cucumbers in mustard marinade.

Any housewife can make the preparation, following a recipe such as pickled cucumbers in mustard dressing for the winter, because all the ingredients are available, and the cooking method is simple and does not require much time and effort.

In just a few minutes you can make a delicious sauce and cut cucumbers, and as a result, the thrifty housewife will delight her family with delicious preparations throughout the winter. We suggest that as soon as the cucumber picking season arrives, make a few jars of twist “for testing”. Let's look at how to cook cucumbers in mustard sauce.

What you will need:

• cucumbers - two kilograms;
• granulated sugar - half a glass;
• refined oil - half a glass;
• table salt - two large spoons;
• mustard powder - one large spoon;
• ground pepper - one teaspoon;
• acetic acid - 1/2 cup.

The amount of ingredients is for five servings.

Cooking method:

1. Preparation of ingredients. Wash the cucumbers thoroughly and cut lengthwise.
2. Prepare the sauce. Mix granulated sugar, pepper and mustard thoroughly. You need to add salt last. Pour vinegar and sunflower oil into the sauce.
3. Now you need to pour the filling over the pickles and stir.
4. Marinate the vegetables in the dressing for three hours. Only after this we can it in jars, fill it with brine, and close it.
5. The sterilization process takes twenty minutes.
6. While the jars are hot, they need to be screwed on.

The twist recipe is really simple; even a housewife who has never tried canning vegetables for the winter can handle it.

Pickled cucumbers with sauce

Vegetables for this recipe must be selected of high quality: cucumbers must be firm and uniform in size.

Ingredients:

• fresh cucumbers - three kilograms;
• powdered mustard - 40 grams;
• sugar - 3/5 cup;
• a glass of vegetable oil;
• salt - two large spoons;
• large head of garlic;
• a mixture of different peppers - one tablespoon;
• a glass of 9% acetic acid;
• 300 ml boiling water.

Cooking process:

1. We sort through the cucumbers, remove them from the stalk using a foam sponge, and wash them thoroughly.
2. In order for vegetables to be juicy and tasty, they must be soaked.
3. Cut the cucumbers into slices, not very finely. Next, you need to dry the slices with a paper towel.
4. Pickling cucumbers should begin with preparing the gravy. Mix salt with mustard, add granulated sugar and pepper. Mix the resulting sauce well - the consistency should be similar to sour cream. Slowly pour acetic acid and refined oil into the mixture.
5. Now you need to pour the mustard sauce over the vegetables, stirring well, you can even use your hands. This salad should be marinated in the sauce for about three hours.
6. Peel and finely chop the garlic, pour into a container with vegetables. Let the preparation sit for another hour.
7. After a while, the vegetables can be put into jars and filled with cucumber brine.
8. Screw on the jars with sterilized lids and bring to a boil.
9. Now close the containers and leave them in the house overnight. Then you can put it in the basement.

So, canned cucumbers in mustard sauce are ready! They can be served as a separate dish or in combination with meat, potatoes, and chicken. This delicious twist will allow every housewife to diversify the menu and satisfy the needs of the household. The main thing is to carry out canning in a good mood, and then everything will work out.

Recipe without heat treatment

There are a huge number of preservation options, and the canning process itself can be simplified. To do this, we recommend using the recipe for cucumbers in mustard sauce without sterilization.

What you will need:

• fresh cucumbers - 7 kilograms;
• green dill inflorescences;
• clean water - 5 liters;
• garlic - three heads;
• cherry, currant and oak leaves;
• horseradish roots;
• peppercorns - 5 pieces;
• salt - 350 grams;
• powdered mustard - 0.5 tablespoon;
• hot pepper - 2 pieces.

In order to like cucumbers in sauce for the winter, you need to follow a certain sequence in the preparation process:

1. Rinse the cucumbers and leave in cool water for five hours.
2. While the vegetables are soaking, boil the specified amount of water.
3. Prepare a three-liter glass container in advance. The volume of cucumbers specified in the recipe should fit into three jars.
4. Place spices and cucumbers in sterilized jars in layers: first greens, leaves and garlic, then dense vegetables, cover them with the next layer of herbs and spices. Carrying out such preparations for the winter will not take much time.
5. Now you need to prepare the brine. Take previously boiled water and add the required amount of table salt.
6. Fill the jars with brine and add mustard.
7. Close the container. It is better to store such preparations in the refrigerator.
8. The finished product can be tasted after a month.

Cucumbers in mustard sauce made according to this recipe have an excellent taste, will be crispy and tasty.

Every housewife should have as much tasty preserved food as possible in stock. The following recipe for cucumbers without sterilization in mustard dressing for the winter is distinguished by its speed of preparation and amazing taste.

Ingredients:

• ground pepper;
• vinegar 9% - 250 milliliters;
• salt - 0.5 cups;
• refined oil - 250 milliliters;
• sugar - 200 mg;
• cucumbers - five kilograms;
• two heads of garlic.

Cooking method:

1. To make it easier to prepare cucumbers for the winter, they need to be cut into several equal parts. Place in a saucepan, mix with spices and leave in this state for several hours.

Cucumbers in mustard dressing for the winter: recipes differ only in the complete composition of spices. It is clear that for such a roll you need the cucumbers themselves, salt and sugar, vinegar and mustard. It is more traditional to prepare cucumbers according to such recipes by cutting them into slices. But in principle, the cutting method will not affect the final taste. So, you can choose the option for cutting vegetables that you like most.

It is believed that cucumbers cooked with mustard are crispier. True, they need at least three months to brew. In this material, we have collected several cucumbers with mustard filling, which you can safely try to sell at home.

Cucumbers in mustard dressing for the winter: recipes with photos

Recipe No. 1

Required:
Two kilograms of cucumbers;
120 grams of sugar;
150 ml vegetable oil;
Two tablespoons of salt;
A tablespoon of dry mustard;
A quarter tablespoon of ground pepper;
120 ml table vinegar;

Cucumbers need to be washed very well. If the fruits are large, then they can be safely cut into circles. If the cucumbers are small, it is better to cut them lengthwise into 2-4 parts. To prepare mustard filling, you need to mix together sugar and salt, pepper, and mustard powder. Then add vegetable oil and vinegar to the sauce, mix well.

Pour the pre-sliced ​​cucumbers with the filling and mix everything together. Now leave the cucumbers for a couple of hours. Place the fruits in pre-sterilized and prepared jars, pour mustard brine and cover with lids. Sterilize the sealed jars for another 20 minutes, then seal with pre-sterilized lids.
Important! The jars must be screwed in immediately after sterilization, while they are still hot. The salad should cool upside down and in a warm place, and then you can transfer it to a place of permanent storage.

Recipe No. 2

Required:
4 kg of fresh cucumbers;
250 ml vegetable oil;
250 ml 9% table vinegar;
2 tbsp. l. salt;
2 tbsp. l. natural mustard powder;
2 tbsp. l. chopped garlic;
2 tbsp. l. chopped fresh dill;
Half a tbsp. ground black pepper;
Half a tbsp. l. ground red pepper;

This recipe for preparing cucumbers in mustard sauce contains more spices, but the taste is also amazing and delicate. You need to take cucumbers with pimples; they are best suited for canning. Cut into circles and place in a saucepan.

Add garlic and dill, two types of pepper, and all bulk ingredients to the salad. Separately mix vinegar with vegetable oil and add to salad. Mix all ingredients and leave to steep for three hours. At this time, sterilize the sealing jars; it is best to take jars from 0.5 to 1 liter. Place the salad in jars, place them in a saucepan and cover with lids. Sterilize for 15 minutes, and then immediately.

Recipe No. 3

This is an option on how to cook cucumbers in mustard sauce for the winter: recipes without sterilization. True, in this case the jars are not rolled up with tin lids, but simply covered with plastic lids. But, on the other hand, they can be eaten for 2-4 months, which just includes the time of late autumn and all winter. Can be prepared separately.

Required:
2 kg of cucumbers;
2 tbsp. spoons of salt and 1 tbsp. l. mustard powder;
A pair of dill umbrellas;
One head of garlic, one hot pepper;
Currant, cherry and oak leaves;

Wash the cucumbers and cut off the ends. Place in a bucket and cover with ice water for three hours. This is done to ensure that the cucumbers are as crunchy as possible even after canning. Then pour a liter of water into the pan and bring to a boil, add salt and mustard. Mix. Place half the greens, garlic, and pepper into jars. Then compact the cucumbers, place the remaining herbs on top and pour in the prepared filling. Cover with nylon lids. These cucumbers can be stored in a cold place all winter; the first sample is taken after a month and a half.

All recipes for preparing cucumbers in mustard dressing for the winter are simple and similar in many ways. Cucumbers can be pickled whole, or cut into 2-4 parts. But, the most traditional way for this type of rolling is to cut the cucumbers into circles about half a centimeter in thickness. We wish you a fruitful harvest season and, of course, a delicious winter.

In winter, pickles practically never disappear from our tables; they make our diet varied and tasty. The only thing is that you should take care of preparing pickles in advance; the end of summer and the beginning of autumn is the hottest period for preservation. Today we invite you to make a delicious preparation for the winter - cucumbers in mustard sauce. We add two types of mustard to the marinade - powder and grains, we also add a little garlic and herbs, a bit of grated horseradish, as a result we get an incredibly aromatic mixture. These canned cucumbers are perfect for juicy shish kebab, golden brown chicken, cutlets, side dishes, and almost all dishes without exception.

Ingredients

• cucumbers – 1100 g
• ground dry mustard – 0.7 tsp.
• mustard beans – 0.7 tsp.
• parsley and dill - 2-3 sprigs each
• garlic – 3 cloves
• horseradish root – 1 g
• salt – 15 g
• sugar – 1/4 cup
• paprika - to taste
• vegetable oil - 1/4 cup
• table vinegar - 1/4 cup
• ground black pepper - a pinch.

Preparation

We choose cucumbers at the market, or collect them from the garden - salad varieties are not suitable for our recipe. The day before, rinse the cucumbers in cool water, place them in a bowl of suitable size, fill with cold water, and leave the cucumbers in this state for 5-6 hours. This time will be enough for all the cucumbers to replenish the supply of lost moisture, and as a result they will give that same, everyone’s favorite crunch. We also check the cucumbers for bitterness; naturally, they should not be bitter.

After the specified time, take out the cucumbers, dry them with a kitchen towel, and cut off the tails on both sides. Cut each cucumber lengthwise into two equal halves, each of which is cut into large cubes. If desired, cut the cucumbers into oblong strips. If you are lucky enough to get gherkins, marinate them whole.

Now let's start preparing the dressing - pour dry spices into a bowl - ground paprika to taste, ground mustard, salt and granulated sugar. Mix.

Next, pour in a portion of vegetable oil and vinegar, a quarter of a glass each. Mix thoroughly until the mustard and paprika are completely dissolved.

Rinse the fresh greens, shake off excess drops of water, and finely chop the greens with a sharp knife. We remove the husks from the garlic, cut off a small piece at the horseradish root, grate the garlic and horseradish into the smallest shavings. Add the prepared ingredients to the bowl, mix, the dressing is ready.

Pour our dressing over the cucumbers, stir, cover the container with cling film, and leave completely undisturbed for four hours.

After four hours, the cucumbers have released a sufficient amount of juice, which is enough for pickling.

We wash the jars thoroughly in advance with soda or a good detergent, and sterilize them over steam for ten minutes. Throw the lids into boiling water and “boil” for three minutes. We fill dry jars with cucumbers, and also fill in the entire marinade.

Add a little mustard grains on top.

Be sure to sterilize - cover the bottom of the pan with a piece of cloth, place the jar, pour in warm water so that it reaches the shoulders of the jar, measure 15 minutes after the water boils (for 0.5 liter jars). We keep liter jars of cucumbers for 25 minutes.

Carefully remove the hot jar from the pan, immediately seal the jar hermetically with a lid, and cool it upside down under a blanket. We store pickled cucumbers in mustard sauce for the winter in an apartment or cellar.

Bon appetit!

Cucumbers in mustard sauce without sterilization for the winter

Pickled cucumbers are prepared in different ways for the winter. Today I propose to make several jars of crispy pickled cucumbers in mustard sauce. Usually for such cucumbers they use dry mustard or mustard grains. This time we will use spicy Russian mustard from a jar. The recipe for this preparation does not require sterilization.


Yield: 2-3 jars of 750 ml.
Ingredients:

• cucumbers 1.5 kg;
• chili pepper to taste;
• garlic 2-4 cloves;
• dry dill umbrellas 2-4 pcs.;
• horseradish leaves 1 pc.;
• currant leaves 2-4 pcs.;
• coriander and black peppercorns - a handful;
• Russian mustard 3.5 tbsp. l.;
• sugar 150 g;
• salt 1.5 tbsp. l.;
• vinegar 9% 120 ml;
• water 700-900 ml.

Preparation
Take medium sized cucumbers. To make the cucumbers crispier, first soak them in a bowl of cold water and leave for several hours. Then trim the ends of the cucumbers. If you have long cucumbers, then you can cut them in half into several parts.


Rinse the jars thoroughly with soda, and then boil them in a pan of water or sterilize them in the oven or over steam in a water bath. Pour the lids for the jars into a bowl of boiling water and leave for five minutes. Rinse all aromatic greens (currant leaves, horseradish leaves and dill umbrellas). Peel a few cloves of garlic, chop the chili pepper coarsely. Distribute the prepared herbs and garlic with pepper among the jars. Use spices for these cucumbers as desired. I took a handful of coriander and black pepper this time.

Choose any of the two recipes, we are sure you will like this preservation and diversify your winter preparations.

Step 1: Prepare the cucumbers.

Step 2: Fill the cucumbers.

Step 3: Prepare cucumbers in mustard sauce.

Step 4: Serve the cucumbers in mustard sauce.

To taste, you can add onions, garlic cloves, sprigs of fresh dill and other spices that you consider appropriate here to each jar.

It is best to make the preparations in small jars so that the cucumbers are eaten as soon as you open them.