Pickled cucumbers with mustard for the winter, our family’s recipe. Cucumbers with mustard for the winter - cold and hot

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, the approximate consumption of spices and herbs is given, and you decide for yourself 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).

Cucumber and mustard are salted 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 the cucumber brine became transparent.

Pickled or pickled cucumbers in mustard sauce according to this recipe are stored in a cool place, some do it in the cellar, and city dwellers do it in the refrigerator.

And my grandmother tops cabbage with such sour mustard cucumbers when the pickling season approaches in the fall.

For now, I’ll write here my grandmother’s simple 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 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). A very important point: with such dry salting of cabbage without brine, it is very important not to mix the cabbage with salt, but to compact it. The cabbage and salt laid in layers is 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 of pickled cucumbers between layers of cabbage).

I hope you enjoy our family recipes for delicious mustard pickles and crispy sauerkraut!

Best regards, Anyuta.

Today we will preserve cucumbers with mustard for the winter. A good old friend, the cucumber, is considered an indispensable companion to the Russian feast. And no one thinks that the Byzantines introduced us to him. And the first attempts to pickle green vegetables were made thousands of years ago. Since then, experiments have continued, and every self-confident housewife thinks that her recipe is the best.

Crispy, aromatic, salty or pickled cucumbers will delight both weekdays and holidays and will be appropriate among snacks. And really, if you think about it, is there an alternative to Russian pickled or pickled cucumber?

Cucumbers with mustard for the winter - all the secrets of preparation

Cucumbers with mustard can be pickled, salted or fermented. There are many recipes that allow you to preserve them for the winter; you can take mustard grains or use ready-made dry powder. Nowadays, housewives try to make preparations in jars, but if you are a fan of preservation, then use some large container.

So, our task is to make cucumbers crispy, hard and so tasty for the winter that the soul rejoices and the hand reaches out for more. To ensure that everything goes according to plan, I suggest you get acquainted with some clever tricks that will help you achieve your plans.

What mustard is used for:

Firstly, adding seasoning makes the cucumbers crispy and strong, giving them an interesting flavor note.

And in addition, mustard powder prevents the workpiece from becoming moldy if it is not rolled up with an iron lid.

What else can you add when preparing:

Parsley, celery, basil, tarragon, add black and allspice pepper, chili pepper, an onion or carrot, placed whole, looks very appropriate.

Advice from experienced housewives:

Special varieties of cucumbers with dark pimples and thin skin are intended for pickling. Weren't you raised like that? Canned lettuce, but then be sure to trim the ends.
Always trim the ends of purchased cucumbers, this way you will get rid of nitrates.
The most delicious preparations are obtained from small specimens. Choose vegetables that are the same size, then they will be salted evenly.
Place greens in jars vertically and do not compact them too tightly, otherwise they will not crisp.
I advise you to be sure to soak the greens before harvesting, this will make them strong. To do this, fill them with cold water and leave for 4–5 hours.
Be sure to put a date on the jars and sign what recipe you used to make the seal - this will make it easier to find the one you want.
Don't ignore cherry and currant leaves, they contain tannins that make cucumbers strong. Oak leaves also work, which many people like to add to preserves.
But! When cold pickling, do not add currant leaves, they provoke the formation of mold.
If you put a piece of horseradish not only at the bottom, but also at the top of the jars, mold will not form on the surface.

Classic recipe for pickling cucumbers

Vegetable – 1.5 kg.
Cherry leaves with horseradish.
Garlic cloves – 3 pcs.
Salt – 3 large spoons.
Dry mustard powder - a large spoon.

How to pickle:

Cover the cucumbers with water and leave for several hours.
Place cherry leaves and horseradish at the bottom of the jar (you can take roots instead of leaves), place the greens in the jars vertically, add salt and pour boiling water into the jars to the top.
Cover with a lid and leave for a couple of days, and after this time you will see that a foam has formed on the surface.
After two days, drain the brine, boil it and pour it back into the jars. Before this, do not forget to add mustard. Roll up under an iron lid and cool upside down.

Cold cucumbers with mustard

These are rather pickled cucumbers, since the process will be long, but you will not regret the long trouble.

Take:

Cucumbers, horseradish and oak leaves, dill, peppercorns.
For a 3 liter jar:
Garlic cloves - 6 pcs.
Chili pepper – 1 small.
Dry mustard - a teaspoon.

For one liter of water:

Salt – 2 large heaped spoons. (a 3-liter bottle will take one and a half liters of water).

How to salt:

Soak the cucumbers for several hours, then they will get the missing water and will be strong.
Place in jars, top with herbs and spices, add mustard. Please note that we don’t add currant leaves, even if we really want to, otherwise there will be a lot of mold.
Dissolve salt in cold water and pour it into a jar. Cover with a nylon lid and set to salt.
Check back every 3-4 days to make sure the cucumbers are covered with water. Add water if necessary.
Don’t be afraid that the cucumbers will become cloudy and begin to ferment. This is a normal process. After some time, the brine will lighten and this will tell you that the workpiece is ready.
Close the jars with a regular lid and place them in the cold to stop fermentation completely.

Pickled cucumbers with mustard seeds - salad

I don’t even know if it’s a salad or not, I use this recipe to process large specimens of cucumbers. I cut them into pieces, quite large ones at that, and it turns out something in between. However, if you chop the greens finely, you will have a full-fledged salad. For preparation, it is better to take liter jars.

Take:

Cucumbers – 4 kg.
Mustard seeds - a large spoon.
Oil, vinegar 9% and sugar - one glass each.
Salt - half a glass.
Garlic – 6 cloves.
Pepper - a tablespoon.

How to do:

Cut the cucumbers and place in a bowl. Add sugar and salt, add oil and vinegar, add chopped garlic and mustard seeds.
Stir and set aside for an hour or two so that the vegetable has time to marinate. The marinade will appear on its own - the cucumbers will release their juice.
Prepare the jars: wash and sterilize in any way. All that remains is to place the pieces tightly in jars, pour marinade over them and pasteurize them for 15–20 minutes by placing them in a pan with hot water. Record the time from the moment of boiling.
Roll up, turn over, let cool, cover, and store.

Pickled cucumbers with dry mustard

Select small specimens so that as many of them as possible fit into a three-liter jar. This is an almost classic version of the preparation with mustard.

Take:

Vegetable – 1.5 kg.
Salt - a glass.
Dry mustard - 3 large spoons without a slide.
Garlic, horseradish root, currant and cherry leaves, dill.
Water - one and a half liters per 3-liter jar.

How to pickle:

Prepare vegetables and spices for canning (wash, trim ends).
Place leaves and garlic at the bottom of the container. Place the greens tightly and pour boiling water over them.
Let stand for 10 minutes to warm up the cucumbers, drain the water.
After this, separately dissolve the salt in cold water and pour the solution into the jar to the top.
Three days later, when the vegetable is pickled, drain the brine, put mustard powder in a jar, fill the jar with plain cold water and close with a nylon or iron lid, this is at your discretion.

Pickled cucumbers without sterilization

Winter preparation can be done in jars or another larger container can be used. Cucumbers prepared according to this recipe come out strong, crispy, and will be suitable for eating very quickly.

Take:

Cucumbers – 10 kg.
Garlic - a couple of heads.
Dry mustard - half a glass.
Salt – 400 gr.
Dill, cherry, horseradish and currant leaves, bay leaf, peppercorns. You can also add hot pepper, but, to be honest, this is not for everybody.

How to pickle:

Wash the cucumbers and place them in cold water for 4 hours, thanks to this the cucumbers will be strong.
Place some of the greens on the bottom of the container, then lay the greens, alternating them with greens (layers).
Make the filling: boil water, cool and add salt and mustard. If you start salting in a jar, then for each you will get 1.5 large spoons of powder.
The workpiece will be ready after 2-3 days. Immediately after filling jars with brine, roll them up under an iron lid and put them in the cold.

Pickled cucumbers with mustard seeds in jars

Spicy and crispy preparations made according to this recipe, cucumbers with mustard, will not leave anyone indifferent.

Take:

Cucumbers – 6 kg.
Mustard seeds - half a teaspoon per jar.
Salt and sugar - 1 large spoon per jar.
Garlic - head.
Horseradish leaves, dill.
Vinegar 9% - a tablespoon per 3 liter jar.

Marinate:

Fill the jars with herbs and spices, placing them on the bottom, fold the cucumbers tightly and pour boiling water into each one to the top. Cover with a metal lid and let stand for 10–15 minutes. During this time, the greens will warm up well.
Carefully pour the water into the pan and prepare the marinade: calculate the amount of salt and sugar needed for all the jars from which the water was drained and add what is needed. Boil for a few minutes.
Place mustard seeds and vinegar in each jar as directed in the recipe and fill with marinade. Roll up under an iron lid and cool, turning it over. When the workpiece has cooled, check the quality of the seaming and re-roll if necessary.

Marinate cucumbers with mustard and vodka

Nowadays, adding vodka to jars of cucumbers will not surprise anyone, because it makes them strong and crunchy. And, by the way, this method is not new, our mothers also did this, and they knew a lot about seaming; in Soviet times, they made pickles and marinades in large quantities. Find out others in a detailed article about this.

Take:

Vegetable – 3.5 kg.
Mustard powder - a large spoon.
Vodka – 3 large spoons.
Dill, currants, horseradish and cherries - leaves, bay leaves, one piece of hot pepper.
Garlic cloves – 6 pcs.
Salt – 200 gr.
Table vinegar - 150 ml.
Sugar – 150 gr.
Water – 3 liters.

How to marinate:

Soak the cucumbers for several hours, peel the garlic.
Place the herbs and herbs in jars, pour in boiling water and cover with lids - let the preparation steep for 10 - 15 minutes.
Then drain the liquid, add sugar and salt and boil.
Fill with marinade, putting mustard in each jar and pouring vinegar and vodka (see how many jars come out, and divide the spices by their quantity).

Video recipe for preparing cucumbers with mustard

If my recipes aren't enough for you, watch the video, you might like it more, but I won't be offended. Share your recipes, my dears - there are never too many of them, all of them will come in handy. With love... Galina Nekrasova.

Cucumber salad with mustard for the winter is an excellent appetizer and an original addition to a side dish. In cold winter there is always a shortage of fresh vegetables. You can, of course, buy cucumbers in the supermarket, but their taste will not bring you pleasure. If you open a salad of cucumbers with mustard in winter, you can fully enjoy the taste, which will remind you of a summer salad.

Cucumber salad with mustard for the winter has another advantage - it is simple and easy to prepare. For this recipe you do not need to go through many cooking steps or buy special and expensive ingredients.

Due to the many different recipes, everyone will like some kind of cucumber salad with mustard for the winter.

The most important thing about canning is that it is best to take the time to sterilize the jars using steam.

How to prepare cucumber salad with mustard for the winter - 15 varieties

The cucumbers in this recipe are sweet and crunchy, and the garlic and pepper mixture add aromatic flavor. The greens used in the recipe perfectly complement the cucumber slices.

Ingredients:

Cucumbers (small) 4 kg.
Large bunch of parsley
French mustard 160 g.
Garlic 3-4 heads
Vinegar 1 glass
Vegetable oil 1 cup
Salt 80 g.
Sugar 1 cup
Mix of ground peppers (to taste)

Preparation:

Wash the cucumbers thoroughly and cut them lengthwise into four pieces.

It’s better to immediately put everything in a large container for better mixing.

Wash and dry the greens, then chop and add to the cucumbers.

We peel the garlic and chop it finely, and then send it to the cucumbers. Salt, add vinegar, vegetable oil, sugar, mustard and pepper.

Mix well and leave to infuse in a warm room for 3-4 hours, stirring occasionally.

The peculiarity of this recipe is that you can use overgrown cucumbers in this salad, which are unsuitable for other preservation. The main thing is to peel the skin and remove the seeds.

Ingredients:

Cucumbers 1 kg (already peeled)
Bunch of dill
Dry mustard 1/2 tablespoon
Garlic 1 head
Vinegar 100 ml
Vegetable oil 100 ml
Salt 1\2 tablespoon
Sugar 1 tablespoon
Peppercorns and bay leaves

Preparation:

Wash cucumbers and greens. Cut off thick and rough skin. If necessary, you can remove large seeds with a teaspoon. Cut the cucumber into pieces and place in a container. Then add bay leaf, pepper and finely chopped garlic. Dill can be added to cucumbers along with seeds. Stir and leave for 2-3 hours. Then put on low heat and bring to a boil, stirring while doing so. Boil for another 5-7 minutes and roll up.

The difference with this recipe is that you do not need to wait for the salad to infuse and release the juice. After mixing all the ingredients, you can immediately put them in jars, sterilize and roll them up.

Ingredients:

Cucumbers 2.5 kg.
Dry mustard 1.5 tablespoons
Garlic 1 head
Vinegar 1 glass
Vegetable oil 1 cup
Salt to taste
Sugar 1 cup

Preparation:

Cut clean cucumbers into slices. Add mustard, oil, salt, sugar, vinegar to the cucumbers and crush the garlic on the garlic press. Mix well and fill into prepared jars. Place the jars in a container and sterilize after boiling for 15 minutes.

Crispy and tasty cucumbers with mustard that will delight the whole family in winter.

Ingredients:

Cucumbers 4.5 kg.
Dry mustard 1 tablespoon
Garlic 1-2 heads
Vinegar 250 ml
Vegetable oil 250 ml
Salt 100 grams
Sugar 250 grams
Ground pepper 2 tablespoons
Mustard seeds optional

Preparation:

Cut the cucumbers lengthwise into 4 parts and put them in a container. Add salt, sugar, oil, vinegar, mustard, pepper to them and crush or garlic mode. Stir and leave for a while until the cucumbers release their juice. Jars of cucumbers must be sterilized 10-15 minutes after boiling.

For more information on how to prepare this salad, watch the video:

For lovers of spicy food, this recipe will be a real find. The presence of red pepper makes the salad spicy, but in any case its quantity can be adjusted.

Ingredients:

4 kg cucumbers
1 cup sugar
1 cup vegetable oil
1 cup 9% vinegar
2 tablespoons salt
2 tbsp. spoons of dry mustard
2 tbsp. tablespoons minced garlic
bunch of dill
2 tsp ground black pepper
3 tsp ground red pepper

Preparation:

Wash the cucumbers, cut into circles and put everything in a saucepan. Dill mode, crush the garlic with a garlic press and add along with the rest of the ingredients to the cucumbers. Mix carefully. The salad should stand for 2-3 hours. During this time, you can prepare the jars. You can add the salad to the jars using a large spoon. Cover with a lid and sterilize for 15 minutes.

For this recipe, you don’t need to use choice cucumbers, since you still need to cut them into long slices. If the cucumbers have thick skin, you should remove it.

Ingredients:

3 kg cucumbers
100 g sugar
1 cup vegetable oil
100 ml vinegar
1 heaped tablespoon of salt
1\2 tablespoon dry mustard
Approximately 1 head of garlic
1/2 tablespoon ground black pepper

Preparation:

We cut clean cucumbers lengthwise into slices, but if the cucumbers are small, then it is enough to divide them into 4 parts. Mix the cucumbers with the ingredients in any order and mix everything thoroughly. Leave everything for 3-4 hours.

Place the cucumbers in jars and fill them with the resulting juice. Sterilize for 5-7 minutes after boiling.

For more information on how to prepare this salad, watch the video:

Prepare this salad for the winter and please your loved ones with a delicious snack. Mustard seeds are present among the ingredients, but they do not need to be added. It all depends on taste.

Ingredients:

For 7 cans with a capacity of 0.5 l:
Cucumbers - 4 kg
Sugar - 1 glass
Vinegar 9% - 1 glass
Vegetable oil - 1 glass
Ground pepper - 1 tbsp. spoon
Dry mustard \beans - 1 tbsp. spoon
Salt - 0.5 cups

Preparation:

Cut the cucumbers into 4 parts.

Add sugar, vinegar, vegetable oil, pepper, mustard, salt, mix and leave for 6 hours. Divide into half-liter or liter jars. Pour in juice. Sterilize cucumbers in dry mustard for 40 minutes. Then roll up the cucumber salad with mustard.

We choose medium-sized hard cucumbers, which, if desired, can be placed in water for 2-3 hours. This procedure will give the cucumbers juiciness.

Ingredients:

Cucumbers 2 kg.
Onion 1 pc.
Carrot 1 pc.
Bunch of dill
Mustard seeds 2 tablespoons
Garlic 4 cloves
Vinegar 0.5 cups
Vegetable oil 0.5 cups
Salt 2 tablespoons
Sugar 0.5 cups
Peppercorns 6 pcs.

Preparation:

Cut the cucumber in half and cut into slices as if for a salad. The onion is also cut into small half rings and sent to the cucumbers. Carrots can be grated or cut into small strips. Then finely chop the dill, crush the garlic and add to the cucumbers. It's time to add everything else and stir. Leave the salad under pressure for 3 hours. When pouring lettuce into a jar, you need to tamp it down periodically. After boiling, boil for another 15 minutes.

For more information on how to prepare this salad, watch the video:

In this recipe, you don’t have to wait for the salad to release its juice. For this case, there is brine that is poured into the cucumbers.

Ingredients:

4 kg cucumbers
1 tbsp. spoon of sugar
1 tbsp. spoon of vegetable oil
1 tbsp. spoon of vinegar
1 tbsp. spoons of salt
2 tbsp. spoons of dry mustard
2 tbsp. tablespoons minced garlic (4 cloves)
2 tsp ground black pepper
1 tsp ground red pepper

Brine for 4 liters of water:

1 tbsp. spoon of salt
1.5 tbsp. spoon of sugar
1.5 teaspoons citric acid

Preparation:

Cucumbers can be cut as you like and placed in a container in which you can mix well with all the other ingredients. The brine is very easy to prepare, since you just need to mix all the parts. After carefully mixing, put into liter jars, add brine and sterilize for 20 minutes.

To prepare this salad you will need a special corrugated knife, which is often used to make French fries. The shape of the cucumbers will be very original and such a salad will not be embarrassing to serve on the table in front of guests.

Ingredients:

Cucumbers 3 kg.
Dry mustard 2 tablespoons
Garlic 1 head
Vinegar 250 ml
Vegetable oil 200 ml
Salt 100 grams
Sugar 200 grams
Ground pepper 1 tablespoon

Preparation:

We cut the washed cucumbers with a special knife and put them in a large saucepan. Next, put all the ingredients in the pan in any order and mix. Leave the salad for 15 minutes and then put it into jars. Sterilize for 20 minutes.

For more information on how to prepare this salad, watch the video:

Delicious aromatic cucumber salad for the winter. This salad combines several ingredients, resulting in a unique taste.

Ingredients:

cucumbers - 4 kg
onion - 1 pc.
garlic - 1 head
fresh dill - 1 bunch
carrots - 1-2 pcs.
bay leaf - 4 pcs.
black peppercorns - 6 pcs.
dry mustard - 4 tbsp. l.
salt -4 tbsp. l.
granulated sugar - 1 tbsp.
vinegar 9% - 1 tbsp.
sunflower oil - 1 tbsp.

Preparation:

We take cucumbers of medium size and good quality. Cut the cucumbers into strips or slices, but not too thin. We will put everything in a saucepan. Cut the onion into half rings, pass the garlic through a garlic press and place in a pan. Carrots can be cut into strips or grated. After mixing all the ingredients, mix well and leave the salad under pressure overnight. When the water boils, reduce the heat and sterilize for 30 minutes

This salad turns out very tasty and beautiful. The carrots present in it make it festive and appetizing.

Ingredients:

4 kg cucumbers
1 onion
1 head of garlic
1-2 carrots
Bay leaf
4 tbsp salt
6 pcs black peppercorns
4 tbsp mustard powder
1 cup sugar
1 cup vinegar
1 cup sunflower oil
Bunch of dill

Preparation:

Cut the cucumbers into strips or slices, but not too thin. We pass the garlic through the garlic press, onion mode in half rings, three carrots on a grater and pour everything into the cucumbers. We also send everything else to the cucumbers. Sterilize the salad for 25-30 minutes.

For more information on how to prepare this salad, watch the video:

The cucumbers according to this recipe are slightly sweet, but at the same time spicy and crunchy. For this you will only need straight and not thick cucumbers.

Ingredients:

1 kg cucumbers
3 cloves garlic
0.5 teaspoon mustard powder
a pinch of ground black pepper
1 teaspoon without top sugar
1.8ml 70% vinegar
55 ml water
3/4 tbsp salt
4 tbsp refined sunflower oil
0.5 tbsp chopped dill

Preparation:

Wash the cucumbers and cut along the fruit into slices approximately 1-1.5 mm thick. Place the sliced slabs in a large container. Add garlic, dill, salt, pepper, mustard, sugar. Add vinegar, water and oil. Stir and leave for 2 hours. Place in jars and boil for 20 minutes.

Spicy cucumbers with mustard are a great salad option when you want to treat yourself to your favorite vegetables in the cold winter.

Ingredients:

Cucumbers 3 kg
Vinegar 250 ml
Sugar 350 g
Boiled water 1 l
Salt 2 l
Mustard 180 ml

Preparation:

Wash the cucumbers and soak them in water for several hours. Then cut into circles and add salt and liquid mustard. After this, add vinegar, water and sugar, mix. Cover the container and leave overnight. We pour the marinade into a separate container, which we put on the fire and bring to a boil. Pour the boiling marinade over the cucumbers placed in jars and roll them up.

For more information on how to prepare this salad, watch the video:

If you want to discover a tasty and crispy snack in winter, then make a salad according to this recipe. Cucumbers drenched in mustard marinade are very tasty and will please all your guests.

Ingredients:

2 kg cucumbers
1\2 cups sugar
1\2 sunflower oil
1/2 cup vinegar
1 tbsp. l. salt
1 tbsp. l. mustard (powder)
5 cloves garlic
bunch of dill
half teaspoon black pepper
half teaspoon red pepper

Preparation:

We will need clean, medium-sized cucumbers, which we put in any way and put them in a saucepan. Next, add all our ingredients, chopped dill and grated garlic. Stir and preferably leave the salad until the cucumbers release their juice. Since our cucumbers are small, you can take 0.5 liter jars. Immerse the jars in a pan of water and sterilize for 10 minutes. after the water boils.

This recipe does not require selected, smooth cucumbers. We take everything that was rejected during salting/pickling: hooked ones, too large ones, barrels - and prepare sliced cucumbers with mustard, according to a simple recipe for the winter and always in jars with iron lids.

This kind of “substandard” cucumber will make a wonderful winter salad 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!

We offer you an unusual preparation of cucumbers for the winter - with dry mustard. Cucumbers can be preserved without vinegar and without sterilization, the main thing is to prepare the jars well and follow all the technology, and tasty and piquant cucumbers will delight you all winter! These cucumbers can be served with almost every dish, but they are especially good as a snack with alcohol - strong, moderately spicy and with a pleasant sourness!

Thanks to mustard, the cucumbers turn out dense and crispy; the only drawback of this preparation is that it must be stored in a cool place. Don’t let the cloudy brine bother you; when using dry mustard, it shouldn’t be any different.

For this recipe, it is better to use small cucumbers and not overgrown ones, since they are placed in a jar after the cucumbers have been combined with the marinade. Adjust the amount of sugar and salt to your taste; some people like sweet cucumbers, while others don’t add sugar at all. Pickled cucumbers with dry mustard for the winter turn out tasty and crispy; we’ll tell you in more detail how to make them.

Taste Info Cucumbers for the winter

Ingredients

Cucumbers – 1-1.3 kg;
Onions – 200 g.
For the marinade:
Water – 1 l;
Dill – 1 bunch;
Dry mustard – 35 g;
Sugar – 4 tbsp (without slide);
Salt – 2 tbsp (without a slide);
Bay leaf – 1 pc.;
Ground red pepper – 1 tsp;

Cooking time – 45-50 minutes. Yield – 2-2.5 liters

How to prepare pickled cucumbers “Gorchichniki” with dry mustard for the winter

Rinse hard, freshly picked cucumbers in cool water, not forgetting to pick off any dry flowers from the ends.

If the cucumbers were purchased at the market or picked yesterday, soak the cucumbers in cold water for 5-6 hours. Monitor the temperature of the water so that it does not heat up and always remains cold; to do this, change the water every hour.

Peel the onion heads and cut them into half rings. Cut off both ends of the cucumbers, then toss the cucumbers with the chopped onion.

Rinse the dill well, shake and finely chop with a knife. Pour about a liter of water into a large saucepan and bring to a boil. Add chopped dill, dry mustard, ground red pepper, salt, sugar and powdered bay leaf to boiling water. After boiling, cook for 1-2 minutes until the sugar and salt crystals dissolve. Be sure to skim off the foam.

Carefully place the cucumbers and onions into the boiling marinade, after boiling, mix everything well and remove from the stove. Cucumbers should not have time to change their bright green color.

Place the cucumbers in sterilized jars, add marinade on top so that it covers the entire jar to the top.

Then cover with boiled lids and roll up. To increase the sterilization effect, wrap the jars in a warm blanket, and only after cooling, store them in the cellar or refrigerator. Pickled cucumbers with dry mustard will be ready only after 1.5-2 months, by which time fresh vegetables will be gone.

Note to the owner:

If the lid of a jar of cucumbers is swollen, it means that the preparation technology was violated or the jars with lids were poorly sterilized. Another reason that can be cited is an unsuitable variety of cucumbers for pickling. Such preparations should not be stored; the risk of intestinal disorders when eating spoiled cucumbers increases every day.
If there are no small cucumbers and only large ones remain, don’t worry, you can also make a preparation from them. In this case, cut the cucumbers lengthwise into 6-8 pieces and preserve in this form.