How to cook cucumbers with mustard. Original cucumber 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.

Quick navigation through the article:

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 workpiece 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, fill 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 in 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.

Whole vegetables in mustard marinade without sterilization

Another mustard recipe without sterilization with classic pickling leaves and citric acid instead of vinegar is presented in short video. Vegetables are placed whole in jars, which is beneficial for large containers of 1-3 liters. Sterilize the workpiece in 2 pours of boiling water (10 minutes each). After draining the second water, immediately pour hot marinade and roll up.

That's all for today. Other spicy and spicy options await you in the “Homemade” / “Easy Recipes” section, and interesting updates are already being prepared for publication. Delicious ideas to you!

Thanks for the article (1)

Despite the fact that every housewife has her own, time-tested recipes for preparing various pickles, nevertheless, during the harvesting season, many of them try to cook according to new recipes.

I suggest you try to cook and add to your piggy bank a recipe for pickled cucumbers with mustard. This is the easiest way to pickle cucumbers for the winter, prepare it and see for yourself.

Let's prepare products for pickling cucumbers with mustard.

We choose small cucumbers, smooth, dense, not soft. We do not trim the ends of the cucumbers. Wash the collected cucumbers, then put them in a container and pour cold water and leave for 2-3 hours. After soaking, rinse the cucumbers well again.

Without wasting any time, boil the water for the brine and leave to cool. Let's prepare the jars: wash them with soda and dry them. If you wish, you can sterilize them (I did not sterilize them).

Wash horseradish leaves, cherries and dill well under running water.

Prepare the brine. When it's cooled down boiled water add salt and stir until it is completely dissolved. Set the brine aside to let it settle. We use regular salt for pickling, without additives. "Extra" and iodized salt Not suitable for pickling!

At the bottom of the jars we place cherry, horseradish and dill leaves with umbrellas.

Place the cucumbers tightly in the jars. Place the chopped garlic cloves and hot pepper(optional). Add dry mustard.

Fill the cucumbers with settled brine to the very top. Add an umbrella of dill on top. We close the jars with tight nylon lids.

Pickling cucumbers with mustard is completed. We put them away immediately in the cellar or refrigerator. After about a month and a half or two months, pickles with mustard will be ready to eat.

For 4 kg fresh cucumbers is taken:
1 glass of sugar,
1 glass of vegetable oil,
1 cup 9% vinegar,
2 tablespoons salt,
2 tbsp. tablespoons of table mustard in powder form,
2 tbsp. spoons of chopped garlic,
2 tbsp. spoons of fresh dill
1 tsp ground black pepper
1 tsp ground red pepper

Cooking process:

We begin to prepare cucumbers for salad for the winter. The variety of cucumbers should be for pickling, with pimples. Wash the cucumbers, cut into circles 0.5 cm thick. Place them in some container, it can be a saucepan, a deep cup or a basin. The main thing is that the surface of the dishes does not oxidize.

Rinse fresh dill with water, shake it off and cut it. Peel the garlic and chop with a garlic press or grater.

Add chopped herbs, garlic, red and black pepper, salt, sugar and dry mustard to the cucumber salad. Season the salad preparation with vinegar and vegetable oil. Mix carefully.

Should stand for three hours.

During this time, prepare jars for canning salad for the winter. 0.5 -0.7 l is the most optimal volume. Opened it and ate it.

Wash the jars for cucumbers with soda, rinse with water and sterilize in any way convenient for you: in a slow cooker, double boiler, using a kettle or oven.

Then pickled cucumbers mustard filling need to be divided into jars. Place the jars of salad in a saucepan, having previously lined the bottom with a cotton towel or silicone mat. Cover the jars with screw caps.

Pour water up to the shoulders and sterilize the pickled cucumber salad with mustard for 15 minutes from the point of boiling.

After completing the sterilization process, carefully remove the salad from the pan and close it with a key (or screw lids).

Cool the salad upside down, wrapped in a blanket or blanket.

Mustard makes the filling in cucumbers cloudy, and that’s how it should be. This is exactly what you can see in the photo. Believe me winter preparation– worth your attention! The harvest of ground cucumbers, planted a second time in mid-summer, is just beginning to ripen.

One of the most popular preparations can be considered pickled cucumbers. There are many recipes for their preparation and each has its own signature or family recipe. Today we will reveal to you the secret of one of signature recipes pickled cucumbers with mustard.

Everything is quite simple, but very tasty, the cucumbers turn out crispy and piquant. I cannot say that cucumbers with mustard in jars are new recipe, but I can say with complete confidence that the recipe is 100% tested and has a lot of fans. I’ll give you some advice before you start harvesting: be sure to saturate the cucumbers with water; after picking, they lose moisture, so fill them with water and leave for a while, and then start putting them in jars. I very rarely add leaves and fresh herbs to jars of pickled cucumbers, I’m afraid that the brine will ferment and the lids will fly off. I prefer root vegetables, carrots, horseradish, onions, garlic. And so, let's start preparing! The calculation is given for one three liter jar.

Ingredients for preparing pickled cucumbers with mustard powder for the winter:

cucumbers,
mustard powder– 4-5 tbsp. spoons,
garlic – 3-4 cloves,
bay leaf,
hot capsicum,
salt – 2 tbsp. spoons,
sugar – 4-5 tbsp. spoons,
vinegar (essence) – 1 teaspoon.
water – 1 – 1.5 liters.

Cooking process

Sterilize jars and lids in any way convenient for you. Pour mustard powder into jars, cut the peeled garlic cloves into slices and place in jars, add a pod of hot red pepper and bay leaves.

Fill the jar with cucumbers, which you must rinse.

Don’t worry that all the mustard remains at the bottom; after adding water, it will dissolve in it.

Fill the jars with boiling water and cover with lids, leave for 20-30 minutes and then drain the water. And boil again, only not a new one, but the same one drained from the jar, because... The mustard has already dissolved there!

At this time, put salt and sugar in jars and don’t forget about vinegar.

Fill the jars with boiling water a second time. Let it sit for 5-7 minutes and add water as needed. Then roll the lids tightly and do not forget to turn the jar over to make sure the lid is tight.

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 have not stopped to improve the quality and taste of the product. What is mustard for? There are several reasons to add plant powder or grains, and all of them are valid:

They will protect the workpiece from mold, stopping fermentation. Will protect banks from “explosion”.
They will give the cucumber crunchy properties, make it strong and dense.
They will improve the taste of the snack and will appeal to lovers of spicy taste.

Secrets of preserving cucumbers with mustard

The method of canning with mustard is suitable for preparing pickled, pickled, and pickled cucumbers. For canning, dry mustard powder or grains are used; the type of product does not matter much.

In addition to the spices indicated in the recipe, cucumber is “friends” with basil, celery, tarragon, and all types of pepper. For beauty and variety, you can add zest to the jar in the form of 1-2 carrots, physalis, onions, and squash.

Choose pickling varieties of greens with thin skin and dark-colored pimples. Salad ones are also suitable, but be sure to cut off the “butts” of them.
The advice is appropriate for all purchased cucumbers; by trimming the ends, you get rid of nitrates.
To ensure that the vegetables are salted at the same time, place copies of the same size.
To ensure crispy cucumbers, do not pack them tightly into jars.
ABOUT pre-soaking It has been said more than once, I recommend not to neglect the advice, this will saturate the greens with moisture and they will become strong.
Currant, oak, and cherry leaves, which contain tannins, contribute to density and crunchiness.
True, there is one “But”. Currant leaves provoke the production of mold, for cold pickling they are no good. But horseradish root actively prevents this.

Classic recipe for cucumbers with mustard

A recipe proven over more than one harvesting season. delicious cucumbers for the winter. If you do, you won’t go wrong.

Take for a 3 liter jar:

Cucumber – one and a half kilograms.
Garlic – 3-4 cloves.
Salt – 3 tablespoons.
Dry mustard - spoon.
Horseradish and cherry leaves.

Salting steps:

Soak the cucumbers in cold water for several hours.
Prepare the jars and lids - wash and pour boiling water over them.
Place cherry and horseradish leaves at the bottom of the container.
Fill the jars with cucumbers, placing the first layer vertically to accommodate more.
Add salt and fill with boiling water to the top.
Cover with a lid, but not tightly, leave for 2 days.
After this time, a small film- this is a signal that the appetizer is ready.
Drain the brine, add mustard powder to the jar.
Boil the brine and return to the jar.
Then everything is as usual: twist it, turn it over, wrap it well and let it cool. Store in the pantry; you won’t need much refrigeration.

Cold cucumbers with mustard

Many people love pickled cucumbers made by cold pouring. The only drawback of such a preparation is the long wait for the result. But cucumbers will be stored all winter, until spring, and will not lose their crispness. This is how the harvest was harvested in the old days. Don't put currant leaves, otherwise a lot of mold will appear during fermentation.

For a 3 liter jar:

Cucumbers.
Garlic – 6 pcs.
Small chili pepper.
Mustard powder - a small spoon.
Oak leaves, horseradish, peppercorns and dill.

Per liter of brine:

Water - liter.
Salt – 2 heaped spoons (for a 3 liter jar you will need 1.5 liters of brine).

Cold pickling recipe:

Prepare cucumbers for pickling - soak and trim the stems. Soaking will add density as the greens absorb the missing moisture.
Arrange with spices and green stuff and place in jars. Immediately add mustard powder.
Dissolve the salt in cold water, fill the containers, and cover with a lid or gauze.
The fermentation process will begin, the brine will become cloudy - this is normal.
Check back every 3-4 days. If the water has evaporated or flowed out, add more, 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 the jars tightly and refrigerate. After a couple of days, see if fermentation has stopped.

Salad of pickled cucumbers with mustard seeds

The recipe is universal. You can use it to harvest overgrown cucumbers for the winter. I usually cut them coarsely, it turns out tasty, but it doesn’t look much like a salad. You can make it from normal greens by cutting them finely. The salad has a very tasty spicy marinade, which many people like.

Cucumbers – 4 kg.
Vegetable oil - glass.
Vinegar 9% - glass.
Mustard seeds - a full tablespoon.
Salt – ½ cup.
Sugar – 1/3 cup.
Garlic cloves – 6-8 pcs.
Black pepper - a large spoon.

Recipe for the preparation:

Cut the cucumbers into arbitrary sizes and place in a bowl.
Add sugar and salt, immediately pour vinegar and oil. Place finely chopped garlic cloves and mustard seeds.
Stir and leave to marinate for a couple of hours. The marinade will appear when the cuttings release juice.
Distribute the salad into clean jars and fill with your own marinade.
The salad must be sterilized by placing it in a saucepan with hot water. A liter jar is sterilized for 15-20 minutes from the moment it boils.

Quick recipe for pickles with dry mustard

For a 3 liter jar take:

Cucumbers – 1.5 kg.
Salt - a glass (this is not a mistake, see below for salting technology).
Dry mustard - 3 tablespoons.
Water - 1.5 liters per 3 liter jar.
Currants and cherry leaves, horseradish root or leaf.
Garlic - optional.

Place the prepared vegetables on a bed of leaves. Add chopped garlic (I don’t always peel it, I just cut the cloves lengthwise).
Boil water and pour into the preparation.
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 and add mustard powder.
Fill with tap water and store in a cool place. The pickling is ready.

Quick pickles without sterilization with mustard

For pickling, take any container, from a jar to a tub. In winter, thank yourself if you get a lot done. The cucumbers will be strong and deliciously crunchy. They will go into vinaigrettes, pickle sauce, and it will be very tasty with potatoes. The great advantage of the preparation is the speed of preparation, since after 2-3 days you can take the first sample.

Cucumbers – 10 kg.
Mustard powder – ½ cup.
Garlic heads – 2 pcs.
Cooked coarse salt– 400 gr.
Spices – leaves of horseradish, cherry, currant, laurel. Dill sprigs, peppercorns. For lovers savory snacks I recommend adding hot chili pepper.

Step-by-step pickling recipe:

Soak the cucumbers for 2-3 hours. If you want to try it sooner, cut off the ends.
Place half of the greens on the bottom of the preparation dish. Start laying the cucumbers on top, layering them with herbs and sprinkling them with garlic.
Boil the water. Dissolve the salt and let cool. Add to cold brine mustard, stir thoroughly. Hint: for a 3 liter jar you will need 1.5 tablespoons.
Wait a couple of days and take a sample. If you prepare in jars for winter storage, then after filling with brine, seal them iron lid and put it in 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 in a warm place under nylon cover. Can you imagine the effectiveness if they work together? You can find out about recipes for canning cucumbers with the addition of only vodka by clicking on the link.

You will need:

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, bay leaves.

Pickling recipe:

Line the bottom of the jars with herbs.
Place cucumbers soaked for a couple of hours on top. Take larger ones for the bottom layer and place them vertically. Next, fold the small specimens.
Fill the jars with boiling water and let the contents warm up for 10-15 minutes.
Pour the brine into a saucepan, add sugar and salt, and boil.
Add 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 canning.

Do you think there will ever be an alternative to pickled cucumber? On weekdays and holidays, crispy marinated or salty snack will please and feed. Share your options for preparations, I will be grateful. Finally, one more video recipe: mustard cucumbers for the winter.