Cucumbers firmly occupy their place on our table. Salads, pickles, okroshka are inconceivable without a fresh fragrant cucumber. And how many recipes exist for preparing crispy cucumbers for the winter! Experienced housewives know that everything we prepare in the summer will please us on a cold winter day.
Canned or pickled cucumbers, fragrant, smelling of garlic and cherry leaves, crunching appetizingly on the teeth - the dream of any housewife.
Back in the 18th century, thrifty hostesses salted cucumbers in barrels for the winter. Each hostess had her own secret recipe inherited from mother or grandmother. Vegetables in barrels kept their taste qualities until the end of Lent. Cherry, currant and oak leaf, horseradish and garlic were added to the marinades.
Today we are harvesting cucumbers for the winter in jars, and to make them really tasty, we have our little secrets that we will share with you.
For seaming, you need to choose young cucumbers with thin skin, dark green in color with pimples. Ideally, if you can pick them up in size, no more than 8 cm in length. Of course, the best thing is the vegetables collected on your site, but if there is none, then when buying cucumbers in the market, be careful.
Before you start processing vegetables, they must be soaked. Put in a large container, pour cold water and leave for at least 8 hours. Remember that the colder the water, the more appetizing the cucumbers will be, so do not be lazy and change the water several times.
Be careful in the choice of spices and herbs: dill and parsley, if they are provided for in the recipe, cut off and, after rinsing with cold water several times, put to work. Do not get carried away with garlic, if you shift it, the crispy effect will disappear.
When choosing a recipe according to which you will cook vegetables for the winter, consider the taste preferences and wishes of your family. Cucumbers are preserved with vinegar and citric acid, without sterilization, by the method of hot triple pouring, and together with zucchini, squash and tomatoes. Gherkins are poured tomato juice, with cucumbers they cook lecho and delicious salad of chopped cucumbers with onions.
Today we bring to your attention a recipe for pickled cucumbers with mustard powder for the winter. Mustard cucumbers have a piquant, spicy taste, they are crispy, firm and very appetizing.
Taste Info Cucumbers for the winter
Ingredients for two liter jars:
- Fresh cucumbers - 2 kg,
- Refined vegetable oil - 100 ml,
- Dry mustard - one and a half tsp
- Parsley - 1 bunch,
- Salt - 1.5 tbsp.
- Sugar - 180 g,
- Table vinegar 9% - 80 ml,
- Black ground pepper - 0.5 tsp
How to cook pickled cucumbers in mustard in jars for the winter
Washed and soaked cucumbers are cut lengthwise into four parts.
Rinse the parsley under running cold water, dry with a napkin and finely chop. V vegetable oil pour vinegar, add salt, sugar, pepper and dry mustard there, and mix everything thoroughly.
Pour the marinade into a large cup (preferably enameled) and lay out the cucumbers. We try to make sure that the marinade completely covers the vegetables. We leave for 3 hours.
Cooking two liter jars: wash with baking soda, rinse, let the water drain. We put cucumbers in jars "standing".
We distribute the marinade equally among the jars with the juice released from the vegetables.
Pasteurize in the usual way. In a wide-bottomed pan, lay several layers of gauze or soft tissue, put the jars with the workpiece, pour water over the shoulders of the jars, cover them with iron lids and boil for 20 minutes.
We take out the jars from the water, roll them up and put them on the lid. Wrap with a blanket and leave to cool completely for 48 hours.
Delicious spicy cucumbers in mustard for the winter in jars are ready. Hide them in the pantry and let them delight you in the winter. Bon Appetit!
Pickled cucumbers are a delicious and savory snack that is in demand in every home. To make pickled cucumbers dense and crispy, you must follow a few rules when salting them: use only fresh fruits and carefully clean them from dirt and sand. Such cucumbers can be stored long time. You can enjoy pickles throughout the autumn and winter, as well as cook various dishes from them (hodgepodge, pickle, salads and vinaigrette).
The classic set of spices for pickling cucumbers for the winter are fresh or dry leaves of cherries, horseradish, currants, as well as dill umbrellas. You can also add tarragon greens or oak leaves. They give cucumbers the necessary density.
This recipe uses mustard powder. It makes the appetizer more spicy and spicy.
Salting cucumbers with mustard for the winter - Ingredients(for 2 l):
- cucumbers - 1-1.1 kg
- garlic - 3-4 cloves
- water - 1 l
- dry mustard - 1 tbsp.
- salt - 1 tbsp.
- pickling kit (fresh or dry leaves of cherries, horseradish, currants, as well as dill umbrellas) - to taste
Cooking salted cucumbers for the winter in jars in a cold way with mustard:
We choose small, dense and young cucumbers for pickling, rinse them thoroughly with water. We spread the cucumbers on a towel to remove excess moisture.
We put spices in a glass jar. Cut off the tips of each cucumber and send them to a jar of herbs. We try to fill it to the very top.
Chop the garlic cloves (into several parts) and add to the jar of cucumbers.
Add table salt to the container. We use the product without additives and flavorings.
Fill the cucumbers in jars with cold purified water (up to the very neck), cover with a lid. We put a jar of cucumbers on a plate, leave for 3 days.
During this time, the fermentation process will begin, the cucumbers will change their taste and color.
We store ready-made pickles with mustard in a cool cellar or in the refrigerator.
Bon Appetit!
We used to preserve crispy, spicy cucumbers for the winter with the addition of currant leaves, cherries, horseradish, bay leaves. But there is one pickled cucumber recipe which I will share with you today. You can add dry mustard to the cucumbers in a jar, you get just an amazing snack. Cucumbers for preservation should be taken small or medium in size, then it is convenient to get them out of the jar and even do not need to be cut before serving.
Cooking Ingredients cucumbers with mustard for the winter:
- Fresh cucumbers of medium size - 350 grams
- Young carrot - 1 piece
- Garlic - 2 cloves
- Young dill - 5 branches
- Allspice peas - 3 pieces
- Coarse salt - 1 heaping teaspoon
- Regular sugar - 1 teaspoon
- Vinegar 9% - 1 tablespoon
- Drinking water
Canned Cucumbers with Dry Mustard - Recipe
To close delicious cucumbers, we need fresh vegetables only from the garden. If your cucumbers are already plucked or bought for 4 days, then you need to fill them in a couple of hours ice water. My cucumbers are fresh, so I'll just wash them. I will add young carrots - it is much more aromatic.
For any conservation, you need to prepare clean jars in an hour, now there are a lot of sterilization options: steamed in a slow cooker, in the microwave, in the oven, or the old proven method on the kettle. Choose the option that is more convenient for you. We put fresh dill in a jar, you can also put dill umbrellas if you already have them. Peel the garlic and also in a jar.
We put the cucumbers in a jar in a column, then they will fit in their entirety and it is convenient to get them out. Peel the carrots, cut into rings. Spread around the edges of the jar so that our preparation for the winter is also beautiful.
Pour boiling water over the cucumbers - let stand for 10 minutes, then drain the water into a saucepan, add coarse salt and sugar. Let the marinade boil. Add a teaspoon of dry mustard and a little allspice with peas.
Pour cucumbers with ready-made hot marinade.
We roll up or simply twist the lids on a jar of fragrant cucumbers. Shake the finished workpiece a little and set aside to cool completely.
Cucumbers with dry mustard for the winter ready. For mustard lovers, this preparation will be the most beloved. Prepare also
Today we will preserve cucumbers with mustard for the winter. old good friend- cucumber, is considered an indispensable companion of the Russian feast. And no one thinks that the Byzantines introduced us to him. And the first attempts to salt Zelentsy were made thousands of years ago. Since then, experiments have continued, and every self-confident housewife thinks that her recipe is the best.
Crispy, fragrant, salted 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 harvesting
Cucumbers with mustard can be pickled, salted or sour. There are many recipes that allow you to save them for the winter, you can take mustard grains or use ready-made dry powder. Today, housewives are trying to make blanks in jars, but if you are a conservation lover, then fit some large container.
So, our task is to make cucumbers crispy, firm and so tasty for the winter that the soul rejoices and the hand reaches for the supplement. In order for everything to go according to plan, I suggest that you get acquainted with cunning tricks that will help you realize your plan.
What mustard is for:
Firstly, the addition of seasoning makes the cucumbers crispy and strong, giving them an interesting flavor note.
And in addition, mustard powder does not allow the workpiece to become moldy if it is not rolled up with an iron lid.
What else can be added when harvesting:
Parsley, celery, basil, tarragon, put pepper, black and allspice, chili pepper, an onion or carrot, laid whole, looks very appropriate.
Tips from seasoned hostesses:
- For pickling, special varieties of cucumbers with dark pimples and thin skin are intended. Raised not like this? Canned lettuce, but then be sure to cut off the tips.
- Always cut off the tips of purchased cucumbers, so you get rid of nitrates.
- Most delicious preparations obtained from small specimens. Pick vegetables that are the same size, then they will salt evenly.
- Stack greens in jars vertically and do not pack too tightly, otherwise they will not crunch.
- I advise you to soak the greens before harvesting, this will make them strong. To do this, fill them with cold water and hold for 4-5 hours.
- Be sure to put a date on the jars, and sign what recipe the seaming was made for - it will be easier to find the one you want.
- Don't ignore cherries and currant leaves, they contain tannins that make cucumbers strong. Oak leaves also work, which many people like to add to conservation.
- But! When salting in a cold way, do not put currant leaves, they provoke the formation of mold.
- If you put a piece of horseradish not only on the bottom, but also in upper part jars, mold does not form on the surface.
Classic pickled cucumber recipe
- 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:
- Pour the cucumbers with water and leave for several hours.
- Put on the bottom of the jar cherry leaves and horseradish (instead of leaves, you can take the roots), put the greens in jars vertically, add salt and pour boiling water into the jars to the top.
- Cover with a lid, 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 put mustard. Roll up under an iron lid and cool upside down.
Cold mustard cucumbers
It is rather pickled cucumbers, as the process will be long, but you will not regret the long hassle.
Take:
- Cucumbers, horseradish and oak leaves, dill, peppercorns.
- For a 3 liter can:
- Garlic cloves - 6 pcs.
- Chili pepper - 1 small.
- Dry mustard - a teaspoon.
For one liter of water:
- Salt - 2 large spoons with a slide. (A 3-liter bottle will take one and a half liters of water).
How to salt:
- Soak cucumbers for several hours, then they will get the missing water and will be strong.
- Put in jars, shifting herbs and spices, add mustard. Please note that we do not put a currant leaf, even if you 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.
- Every 3-4 days, drop in and check that the cucumbers are covered with water. Add water if necessary.
- Do not be afraid that the cucumbers will become cloudy and begin to ferment. This is a normal process. After some time, the brine will brighten and this will tell you that the workpiece is ready.
- Close the jars with a regular lid and move to the cold so that the fermentation stops completely.
Pickled cucumbers with mustard seeds - salad
I don’t even know if this is a salad or not, according to this recipe I process large specimens of cucumbers. I cut them into pieces, and quite large ones, and it turns out something in between. However, if you cut the greens finely, then you will have a full-fledged salad. For harvesting, it is better to take liter jars.
Take:
- Cucumbers - 4 kg.
- Mustard grains - 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 put in a bowl. Pour sugar and salt, pour in oil and vinegar, add chopped garlic and mustard seeds.
- Stir and set aside for an hour - another, so that the vegetable has time to marinate. The marinade will appear by itself - the cucumbers will release juice.
- Prepare jars: wash and sterilize in any way. It remains to tightly place the pieces in jars, pour marinade and pasteurize them for 15-20 minutes, placing them in a saucepan with hot water. Record the time from the moment of boiling.
- Roll up, turn over, let cool, covered, and move to storage.
Salted cucumbers with dry mustard
Pick up small specimens so that as many as possible fit into a three-liter jar. It's practically classic version blanks with mustard.
Take:
- Vegetable - 1.5 kg.
- Salt is 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, cut off the tips).
- Put the leaves and garlic in the bottom of the container. Pack greens tightly and pour boiling water over.
- Let stand for 10 minutes to warm the cucumbers, drain the water.
- After that, 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 it with a nylon or iron lid, this is up to you.
Pickled cucumbers without sterilization
Winter harvesting can be done in jars or adapt another container. bigger size. Cucumbers prepared according to this recipe come out strong, crunchy, and will become suitable for treats very quickly.
Take:
- Cucumbers - 10 kg.
- Garlic - a couple of heads.
- Dry mustard - half a glass.
- Salt - 400 gr.
- Dill, cherry leaves, horseradish and currants, Bay leaf, peppercorns. You can also add hot pepper, but this, to be honest, is not for everybody.
How to pickle:
- Wash the greens and place them in cold water for 4 hours, thanks to which the cucumbers will be strong.
- Put a part of the greens on the bottom of the container, then lay the greens, alternating them with greens (layers).
- Make a filling: boil water, cool and add salt and mustard. If you begin to salt in a jar, then for each you will get 1.5 large spoonfuls of powder.
- The blank will be ready after 2-3 days. Banks intended for winter storage, immediately after filling with brine, roll up under an iron lid and send to 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 jar of 3 liters.
We marinate:
- Fill the jars with herbs and spices, laying them on the bottom, fold the cucumbers tightly and pour boiling water into each to the top. Cover with an iron 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 how much salt and sugar you need for all the jars from which the water was drained and add the necessary. Boil for a few minutes.
- Place the mustard seeds and vinegar in each jar as directed in the recipe and pour over the marinade. Roll under the iron lid and cool by turning over. When the workpiece has cooled, check the quality of seaming and re-roll if necessary.
Pickling cucumbers with mustard and vodka
Now you will not surprise anyone by adding vodka to jars of cucumbers, because it makes them strong and crunchy. And, by the way, this method is not new, our mothers did it, and they knew a lot about seaming, Soviet time pickles and marinades were made in large quantities. Others find out in a detailed article about it.
Take:
- Vegetable - 3.5 kg.
- Mustard powder - a large spoon.
- Vodka - 3 large spoons.
- Dill, currant, horseradish and cherry - leaves, lavrushka, 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.
- Put greens and greens in jars, pour in boiling water and cover with lids - let the workpiece infuse 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 number).
Video recipe for harvesting cucumbers with mustard
If my recipes are not 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 many of them, everyone will come in handy. With love… Galina Nekrasova.
Many people like mustard because of its variability: it can be spicy, sweet, spicy. She can reveal the same properties in the preparation of various marinades. It goes especially well with cucumbers, at the same time maintaining their dense structure.
Crispy whole cucumbers or beautifully cut cucumbers always look appetizing on the table. They are so nice to eat with meatballs and mashed potatoes- a classic, familiar from childhood! We offer several recipes today so that you can find the perfect option for yourself.
General principles of preparation
Bookmarking cucumbers with mustard is no different from traditional pickling. The process is repeated: food preparation, preparation of the marinade, canning, cooling and storage under certain conditions.
It is advisable to hold them in cold water for several hours before any use of cucumbers in bookmarks. They will pick up moisture and be able to better retain their shape after heat treatment, and thus the fermentation process will be minimized.
Of course, it is necessary to sterilize the jars so as not to spoil all the bookmarks. You can do this with the help of an oven, microwave, water bath and even a kettle - as you like. Lids should be sterilized with boiling water. V hot water they must be soaked for about ten minutes before use.
How to cook cucumbers with whole mustard
Cooking time
calories per 100 grams
Mustard seeds are not only tasty on their own, but also reveal themselves well in the marinade. And how interesting they look!
How to cook:
Tip: you can already use ready mix greens for the marinade, which can be bought in the departments with seasonings.
Dry mustard recipe
An alternative snack option where dry mustard is used. She soaks the fruits just as well.
How long - 4 days.
What is the calorie content - 20 calories.
How to cook:
- Wash small cucumbers of the same size and dry them;
- Wash all the greens and also dry;
- Sterilize jars and put greens on their bottom;
- Release the garlic from the husk and also put it on the bottom of the cans;
- Lay cucumbers tightly on top;
- Boil water and pour boiling water to the cucumbers to the very top, and then drain immediately;
- Take cold water and completely dissolve the salt in it. Pour cucumbers with the resulting brine;
- Leave the vegetables to marinate for a couple of days, this can take up to a week, but is usually ready on the fourth day;
- Drain the brine and add dry mustard to the cucumbers, pour fresh cold water and tighten the lids;
- Keep refrigerated.
Tip: it is advisable to take rock salt, not sea salt.
Bookmark of cucumbers "Oak leaf"
Oak leaves are not only a natural preservative, but also a special spice: they help cucumbers to be firm and very crunchy.
How long - 3 days.
What is the calorie content - 16 calories.
How to cook:
- Wash the cucumbers well, pack them into jars along with washed oak leaves and dill. You can use only dill inflorescences;
- Mix salt and mustard in a liter of water. The water must be hot;
- Peel the garlic from the husk and put the slices to the cucumbers;
- Peel off the peel from the horseradish root, cut into several pieces and add to jars;
- Cool the brine to about 23 degrees, pour it over the cucumbers, cover them with lids and leave to salt for at least three days. Leave at room temperature;
- Then drain the brine, boil it, return it to the jars and roll it up. Store in the cellar.
Tip: pour in boiling brine gradually so that the jar warms up evenly. Otherwise, it may burst.
Marinating method without sterilization
Spicy cucumbers that can be eaten on the day of preparation. They come out very fragrant!
How much time - 4 hours.
What is the calorie content - 67 calories.
How to cook:
- Wash the cucumbers, then cut off the ends and cut the fruits lengthwise into four parts;
- Transfer the pieces to a large bowl and sprinkle them with sugar, mustard, salt, mix;
- Then add both types of pepper and pour oil and vinegar here, stir again;
- If you want, for flavor and pungency, you can add finely chopped garlic;
- Leave to marinate for three hours. From time to time it is necessary to water the top pieces with the drained marinade with a spoon;
- Cucumbers can be laid out in jars when they let out a lot of juice. It turns out that they swim in it;
- Lay the pieces vertically, as close as possible to each other;
- Top them with marinade. It will be cloudy due to the mustard;
- Immediately close the jars with lids;
- Keep refrigerated.
Tip: Instead sunflower oil you can take mustard for a more original taste.
Spicy appetizer for the winter
Recipe for those who love spicy snacks. It cannot be said that cucumbers are burned, but only real men can eat them.
How much time - 1 hour.
What is the calorie content - 68 calories.
How to cook:
- Thoroughly wash peppers and cucumbers;
- Remove the husk from the onion;
- At the bottom of a clean jar, put two whole onions, dill, bay leaf, cloves, mustard, both types of pepper ( hot peppers you can put it whole, or you can chop it finely), mustard;
- After that, lay the cucumbers tightly on top;
- Pour the jar with boiling water very carefully;
- Cover with a lid and put to sterilize for ten minutes in a large saucepan;
- Pull out, pour in the vinegar, immediately close the lid and put it away to cool in a warm place;
- You can also store in the pantry.
Tip: If fresh peppers are not available, chili powder can also be used.
How to marinate with onions
Small pieces of crispy cucumbers, well marinated and juicy. Impossible to break away!
How long - 3 days.
What is the calorie content - 32 calories.
How to cook:
- Pour the washed cucumbers with cold water and leave for five hours;
- Then pull out, rinse again and cut into convenient pieces;
- Wash jars and greens;
- First, put a layer of cucumbers on the bottom of the container, then a little dill and parsley;
- Remove the husk from the onion, cut it into thin half rings and put a part of it in a layer on the greens;
- So alternate layers until the jar is completely filled;
- Put laurel leaves on top and add pepper;
- Boil in a saucepan right amount water, stir in it salt, oil, sugar and mustard;
- Boil for five minutes, turn off the heat, pour in and stir the vinegar;
- Using a ladle, pour the marinade into the jars so that it even overflows a little, and then immediately close the lids;
- Let cool and store in the cellar. If it is not there, then it is necessary to sterilize the jars for about fifteen minutes, then you can store it in the pantry.
Tip: you can not cut cucumbers if they are small. However, the pieces are easier to marinate.
Another reason why cucumbers are soaked before use is bitterness. Water pulls it out of the peel, which is why the cucumbers are spicy-sweet. It is for this purpose that it is recommended to choose small cucumbers: they have not yet managed to accumulate bitterness in themselves.
Dry mustard is much spicier than bean mustard, so less is used. You can combine these two types of the same product in one marinade, but the taste must be monitored very carefully. Garlic or chili pepper adds spiciness.
If there is less sugar than spiciness, then it only enhances the latter. If there is more of it, the cucumbers will turn out sweet with a touch of piquancy. If you use chili powder, it will give more flavor than the spiciness itself.
Before leaving the bookmarks to cool, they must be turned over. Then the air will not be able to go inside due to the pressure drop. The lid sticks better to the neck of the jar and bookmarks can be stored much longer. Their readiness can be determined by color: the cucumbers will become olive in color, and the marinade itself will be evenly cloudy.
Crispy, juicy, fragrant, spicy cucumbers can serve not only as a separate snack, but also as an ingredient in salads and soups. For example, pickle or Olivier. This approach will open up new tastes in long-familiar dishes.
