Home Fruit trees Cucumbers with mustard for the winter - cold and hot. Pickled cucumbers with dry mustard for the winter

Fruit trees

Cucumbers with mustard for the winter - cold and hot. Pickled cucumbers with dry mustard for the winter

Step-by-step recipes for the preparation of cucumbers with mustard for the winter: the classic, cold method without sterilization, "The Housewife's Secret", with parsley, with aspirin

2018-07-04 Irina Naumova

Grade
recipe

1060

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

0 gr.

Carbohydrates

4 gr.

16 kcal

Option 1: The classic recipe for cucumbers with mustard for the winter

Do you like winter preparations with cucumbers? Be sure to try cucumbers with mustard. They turn out to be crispy, tasty with a bright and rich taste. First, we will prepare classic cucumbers with mustard for the winter, then without sterilization and offer several different improvisations from experienced housewives.

Ingredients:

four kg of cucumbers;
a glass of sugar;
a glass grows oils;
a glass of vinegar 9%;
three tablespoons of coarse salt;
one table of dry mustard lies;
two tablespoons of chopped garlic boxes;
two teaspoons of pepper hammer black

Additionally for each can:

floors of teas lie mustard grains;
lavrushka leaf;
three peppercorns;
one sprig of tarragon.

A step-by-step recipe for cucumbers with mustard for the winter

Wash the cucumbers, cut off the bitter butts and the base on the other side. Cover them with cold water and let sit for an hour. This is done to make the cucumbers juicy and crunchy.

Now we take out the cucumbers from the basin of water, cut them lengthwise into four parts, so-called "fingers". How to do it correctly: first, we cut lengthwise into two equal parts, then each one again lengthwise in half.

Peel the garlic, cut off the base and chop very finely with a knife. You can also pass it through the press.

Mix the garlic and cucumbers in a large container.

Add all the spices indicated in the recipe and mix thoroughly with your hands so that each cucumber is soaked.

We leave for three hours.

If you decide to add additional spices, place them on the bottom of sterile jars. Fill them tightly with cucumbers, fill them with spicy vegetable juice. First, add up to half the cans for enough for all servings. Then add again to each jar until the juice runs out.

During the time when the cucumbers were pickled, there should be enough for all the jars almost to the brim.

Cover with lids, but do not tighten.

We take a large saucepan, put a clean cloth or kitchen towel on the bottom. Pour water and set to boil. We put jars of cucumbers right into the water. The water should reach the shoulders of the jars.

When the water boils, we time it and sterilize it. For cans from 500 to 750 ml cans, ten to twelve minutes is enough. For larger jars, 850-1 liters, it takes twenty minutes.

When the workpieces are sterilized, close them tightly with lids and set them upside down. Cover and leave to cool completely. Then we send it to the cellar for storage.

Option 2: A quick recipe for mustard cucumbers for the winter

And now we will cook delicious cucumbers in a cold way without sterilization. We take mustard in powder, it gives more pungency than grains.

Ingredients:

two kg of cucumbers;
horseradish leaf on a can;
two or three leaves of black currant per jar;
a cherry leaf on a jar;
brine (one and a half liters of water and a glass of salt);
one table of powdered mustard boxes per can;
three peppercorns per jar:
two cloves of garlic per jar;
two umbrellas of dill per jar.

How to quickly cook mustard cucumbers for the winter

Rinse the cucumbers under running water so that no dirt particles and other contaminants remain.

After that, we do not cut them, but use them entirely.

Put the leaves indicated in the recipe in each jar. Put cloves of garlic, peeled and slightly crushed by the edge of a knife, on top. Let's not forget about the peppercorns.

We dilute salt in water, stir and fill in our cucumbers. Everything worked out very quickly, didn't it? Now we just wait two days.

Cover the necks of the cans with gauze or a clean cloth.

We carefully drain the liquid from the cans. We pour in plain clean cold water. Pour a tablespoon of dry mustard into each jar.

We twist the jar tightly, turn it back and forth several times so that the mustard is distributed. At the same time, we will check the tightness of the workpiece. Put the treasured jars in the cellar right away.

Option 3: Cucumbers with mustard for the winter "The Secret of the Hostess"

Surprisingly tasty preparation with ready-made mustard. The perfect and proven ratio of spices, herbs and spices. When you treat your family and guests with such cucumbers, they will definitely ask you for a recipe. You just have to decide whether to share your secret or not. The recipe is for two liter jars.

Ingredients:

two kg of cucumbers;
three tablespoons of ready-made mustard;
four dill umbrellas;
four cloves of garlic;
horseradish leaf;
eight cherry leaves;
ten black peppercorns;
four allspice peas;
four carnation buds;
half a glass of granulated sugar;
half a glass of vinegar 9%;
one table l of coarse salt with a slide;
three glasses of cold water.

Step by step recipe

Let's immediately determine the proportions. One liter jar usually takes about ten small cucumbers. Wash them and fill them with cold water. At the exit, such cucumbers will be very crispy and at the same time juicy. Leave them in water for an hour if the cucumbers are only from the garden, up to four hours if they were picked the day before. If you've been soaking your cucumbers for several hours, change the water every hour.

Prepare jars and lids. They must be rinsed and sterilized. Be sure to dry afterwards. Just place them neck down on a clean cloth.

We drain the water from our cucumbers. Rinse them and trim off a little on both sides. This will allow the marinade to penetrate the vegetables better.

Rinse all the greens, pour over with boiling water. Place in the bottom of the jars with the peppercorns and cloves.

We spread the cucumbers. We lay the first layer tightly in a column, for this it is better to select fruits that are approximately the same in length. We put garlic in the middle, cucumbers on top in any order, even horizontally.

Cover the top with a couple of cherry leaves, a piece of horseradish leaf and an umbrella of dill.

Cover with lids.

Pour the specified amount of water into the pan. We put on fire and put mustard. Mix everything, wait until it boils so that the mustard dissolves and the marinade becomes homogeneous.

Pour in vinegar, mix, bring to a boil again.

Simmer for just a couple of minutes and remove from heat, otherwise the vinegar will lose its properties. We pour boiling marinade into the jars, but we don't get to the brim. Do not let the turbidity confuse you, it should be so.

In a large saucepan, put a cloth on the bottom, pour in water and put the workpiece with cucumbers inside. Bring to a boil and sterilize for eight minutes.

We roll up the lids and turn over the cans. We put them on the floor, on the lids. Cover with a blanket and leave for a day. We put it upside down for storage in a closet or cellar. Such a blank should be stored for at least a month before use.

Option 4: Cucumbers with mustard for the winter with parsley

Add a bunch of fresh parsley to the preparation with cucumbers, it will add more flavor to a delicious appetizer.

Ingredients:

two kg of cucumbers;
one hundred ml grows oils;
one and a half tablespoons of dry mustard;
a bunch of parsley;
one and a half tablespoons of salt;
one hundred and eighty grams of sugar;
eighty ml of vinegar 9%;
floor chayn l hammer black pepper.

How to cook

Wash the cucumbers and cut them lengthwise into quarters. Place in a saucepan or bowl.

We wash the parsley under running cold water, dry it slightly and chop finely with a knife. Fold in a bowl, pour in vegetable oil. Pour sugar, salt and dry mustard there. Stir with a spoon.

Put the sliced cucumbers into an enamel pot, pour in the marinade and stir with your hands. We leave for three hours.

Sterilize two liter jars, boil the lids. We put cucumbers in columns in a jar, then fill the voids in any order.

Fill with cucumber marinade.

We take a saucepan, put several layers of gauze on the bottom and fill it with water. We put jars of cucumbers and bring to a boil, and the water should reach the shoulders of the jars.

We boil for twenty minutes. After that, carefully take them out and tighten them tightly with lids. We wrap it in a blanket, putting it upside down. After complete cooling, we put it away for storage.

Option 5: Cucumbers with mustard for the winter with aspirin

Aspirin is often used in the preparation of blanks for long storage. It has preservative properties, but does not affect the taste. The recipe is for a two-liter can.

Ingredients:

two kg of cucumbers;
one and a half tsp of mustard seeds;
two onion heads;
three cloves of garlic;
horseradish leaves, cherries, black currants;
dill umbrellas;
parsley and dill optional;
four peas of allspice;
six black peppercorns;
three carnation buds.

Marinade per liter of water:

two tablespoons of salt;
one and a half tablespoons of sugar;
tea l vinegar;
aspirin tablet.

Step by step recipe

Soak clean cucumbers in cold water for three hours. Then we cut off the ends on both sides and put them in a large container.

Boil water and pour boiling water over the cucumbers, cover with a lid and leave to cool completely. Do not open the cover.

Prepare jars and lids, wash, sterilize and dry while the cucumbers cool.

Pour boiling water over the greens and leaves. Put a horseradish leaf, a couple of black currant and cherry leaves on the bottom of the cans. Let's not forget about a couple of dill umbrellas, we will need a few more to put in the middle and on top.

We drain the water from the cucumbers into a saucepan. Put the cucumbers in the first layer in the jars up to half. Cut the onions into slices and place them in the middle of the jars. Next to it are slices of garlic, a couple of dill umbrellas. Sprinkle with mustard seeds. Then put the cucumbers again, put more dill umbrellas on top. In a spoon, you need to crush aspirin and sprinkle the blanks.

If you have filled one two-liter can, use a liter of water. One and a half liters of water is enough for half-liter cans.

We take water drained from cucumbers. We put it on fire, add sugar and salt. Stir, bringing to a boil, then pour cucumber jars.

Pour water to the very brim. When you screw the lid back on tightly, some of the marinade will drain out and there will be no air in the jar.

But first, just fill in, twirl the jar a little so that air bubbles come out. Top up with marinade and screw caps tightly.

We put the cans on the floor upside down, wrap the top with a blanket and leave to cool completely. Now you can harvest cucumbers for long-term storage.

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

And how easy it is to cook! Clear additives and the main character in an elegant cut, which takes 15 minutes from the force, even when there are a lot of vegetables. Vegetables are pickled without our participation. We will only have to put it in banks and sterilize briefly.

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 mustard cucumbers for the winter

We need:

Cucumbers - 4 kg
Sugar - 1 glass
Odorless vegetable oil - 1 glass
Table vinegar, 9% - 1 glass
Salt (rock, no impurities) - 3 tbsp. spoons
Mustard (powder) - 1 tbsp. spoon
Garlic (finely chopped or through a press) - 2 tbsp. spoons
Black pepper (powder) - 2 tsp

Optional (if you like, per 1 can):

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

Important details:

Conservation yield - about 4.5 l
It is convenient to use small cans - from 500 ml to 1 liter.
Buy black pepper and mustard as fresh as possible. The date of manufacture is on the packaging. Better in a store where the chances are higher that it has not been stored in the sun. This will provide the right vigor for the key spices.
Do you like adding finely chopped greens? Stop at the classics: dill and / or parsley, 2 tablespoons each. spoons.

1) Preparing and pickling vegetables.

Mine, but not peeling 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 crunchy finish.

Cut the cucumbers with your fingers. Along the vegetable in half, then each half is still glad along in half. Long quarters are obtained, as in the photo below.

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

We choose a large, convenient container where it is easy to mix the ingredients.

We put cucumber "fingers" and add all the spices listed in the recipe.

Once again, wash and dry our hands and alter the cucumbers and all the additives with our hands. Our task is for each bite to be bathed in a spicy-sweet oily mixture.

It's time to be patient while the piece is marinated. Leave the slices to brew for 3 hours.

2) Put it in jars and fill it with spicy juice.

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

During pickling cucumbers will let the 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 tamp the vegetables tightly. During sterilization, they will slightly decrease in size.

When all the quarters are in the jars, add sweet-spicy cucumber juice to each. 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.

Usually, a lot of juice is released during the 3-hour marinating. It is enough to fill each can almost to the top - about 2 cm from the edge of the neck. Don't worry, a small amount of air will not affect the taste and quality of the seaming.

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

3) Sterilize and close the blanks.

Sterilization is simple. You need a large pot of water, at the bottom - a kitchen towel. We put the pan on fire. We place the cans inside so that the water reaches the hangers.

We are waiting for the water to boil. Pinpoint sterilization time from the moment the water boils in a saucepan.

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

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

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

Four important points

For a tangible pungency, it is mustard powder that is needed. Whole grains will give only a light spicy note and subtle aroma. Don't be afraid to overdo it! The pungency of this recipe is mild and everyone will love it.
Pickled cucumbers will provide an ideal crunchy result. They are distinguished by 2 characteristics. Small to medium size when the vegetable shrinks in the palm of an adult, and bumps on the skin.
If you want to cut into slices, feel free to make this blank. The only caveat: do not grind, otherwise the vegetables may turn out to be too soft. It is best to cut into circles about 1 cm thick.
Pay particular attention to cleanliness during the preparation phase. Wash the bowl of baking soda, use a clean knife, and rewash your hands before stirring. And be sure to cover the vegetables while marinating. Don't have a suitable large lid? Take a fresh towel.

Whole vegetables marinated mustard without sterilization

Another non-sterilized mustard recipe with classic pickled leaves and citric acid instead of vinegar is presented in a short video. Vegetables are placed in jars whole, which is beneficial for large containers of 1-3 liters. Sterilize the workpiece in 2 fillings with boiling water (10 minutes each). After draining the second water, immediately fill it with hot marinade and roll it up.

That's all for today. More 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!

Thank you for the article (1)

Cucumbers with mustard for the winter in jars can be made in a variety of ways of salting - cold and hot, with and without sterilization of the container. Mustard has a disinfecting effect and, moreover, it allows you to get a finished product with a very spicy, interesting flavor.

Therefore, this ingredient confidently closes the top three among all spices (the first two places, of course, are taken by salt and black pepper). Several of the most delicious recipes for harvesting cucumbers with mustard for the winter are described in detail in the material.

First of all, we will consider options with sterilizing cans (i.e. pre-processing them with steam for 10-15 minutes or in the microwave for 3-4 minutes). Calculation for a liter can:

Ingredients

600 g of vegetables;
0.5 liters of cold, purified (or settled) water;
bay leaf and several leaves of currants, cherries;
salt - 30 g;
sugar - 15 g;
pepper - a few peas;
mustard seeds - 1 dessert spoon without a slide.

Sequencing

Step 1. First, wash the cucumbers and put them in cool water for several hours.

Step 2. Then we cut off their edges on both sides.

Step 3. In the meantime, we sterilize the jars. You can do it like this:

hold the jar over the steam from the pan;
in the oven (if many cans are sterilized at once);
in a microwave oven (after pouring a little water on the bottom so that the can does not burst).

Sterilizing the jars is very important when harvesting cucumbers for the winter and should not be ignored.

Step 4. Fill all the leaves, as well as the mustard seeds with boiling water, and let them stand for about 5-10 minutes. Then the boiling water must be drained.

Step 5. Prepare the marinade: boil water, add salt and sugar.

It is better to take ordinary stone salt, coarsely ground - but not identified!

Step 6. Put greens (leaves and garlic), peppers in pre-sterilized jars, and then put the cucumbers. It is best to put the first row of cucumbers on the ends, and then as necessary. The principle is simple: put more cucumbers in the jar.

Now we put mustard seeds on top of the cucumbers, fill everything with marinade and close the jars, leaving them for 3 days. Then we roll up the cans - with iron or close with dense nylon lids.

For a piquant taste, you can even add 2 tablespoons of ordinary vodka - for the sake of experiment, you can even decide on this interesting step. We put jars of cucumbers with mustard for storage in the refrigerator.

Pickled crispy cucumbers with mustard: hot method

Similarly, you can cook crispy cucumbers in jars with mustard hot. For a large can of 3 liters we need:

Ingredients

cucumbers 1.5 kg or a little more;
water - just over 1.5 liters;
dry mustard - 1.5 large spoons;
salt - 3-4 tablespoons;
sugar - 1 tablespoon;
oak, cherry, currant, horseradish leaves - 2 pieces each;
3 cloves of garlic.

We act like this

Step 1. Sterilize the jars, process the cucumbers and cut them in half or in quarters.

Step 2. Boil water in a saucepan and add all the spices, as well as dry mustard powder, stir thoroughly. We put cucumbers in jars along with green leaves and cloves of garlic, then pour the brine there.

Step 3. Immediately roll up the jars with lids, wrap them in a warm cloth and let cool for several hours. As soon as they have reached room temperature, we put them in the refrigerator or take them to the cellar.

Crispy cucumbers for the winter with mustard under iron lids

We need for a liter jar:

Ingredients

cucumbers - 500-600 g;
onions - 1 piece;
colored bulgarian pepper - 1 piece;
garlic - 2 cloves;
dry mustard powder - 0.5 tsp;
parsley, dill, tarragon, horseradish leaf.

For the marinade per liter of water:

1 liter of water;
salt - 2 tbsp. spoons;
sugar - 2 tbsp. spoons;
vinegar essence - an incomplete teaspoon (slightly more than half a spoon);
black peppercorns - 5 pcs.;
allspice - 2 peas;
cloves - 2 buds.

How to cook cucumbers - recipe step by step

Step 1. Soak cucumbers in cold water, then rinse thoroughly and cut off the ends.

Step 2. Put some of the greens in washed and sterilized jars. You can also add cherry and currant leaves, or horseradish root.

Step 3. Cut the onion into rings or half rings and put a part on the bottom of the jar. Then fill the jar with cucumbers, inserting into the empty spaces the bell pepper chopped with feathers, the remaining onion and garlic, which can also be cut into plates.

Step 4. Then put greens on top and add mustard.

Step 5. Prepare the marinade: pour water into a saucepan and put it on fire. Add salt, sugar, spices (all ingredients except vinegar) and bring water to a boil. Let it simmer for 2 - 3 minutes.

Step 6. Pour the marinade into the cucumber jars. Add vinegar essence to each jar (you can replace it with 9% vinegar - then it will need 80 ml). If the essence is replaced with vinegar, then it must be added to the marinade when the water boils. And after the second boil, turn off the heat and pour the marinade over the contents of the jars.

Step 7. Now the cans need to be sterilized: take warm water into the pan, line the bottom with a napkin and put the cans in it. After the water in the pan boils, mark the time from boiling for 10 minutes - this is how much a liter jar is sterilized.

We sterilize a two-liter jar for 20 minutes, and a three-liter jar for 30 minutes.

Step 8. After sterilization, the jars must be carefully removed from the pan using oven mitts and tightened with iron lids. Turn the jars upside down and cover with a towel, leave to cool for a day. Then put it in a cool place for storage.

Cut cucumbers for the winter with mustard without sterilization: a recipe

Cucumbers can be cooked even without sterilizing cans - as, for example, described in this recipe with a photo. Suppose we need to get one 3-liter can (or 3 liter cans). Then we take the starting products in this ratio:

Ingredients

4 kg of cucumbers;
1 cup of sugar;
half a glass of salt;
1 glass of vegetable oil;
1 cup vinegar 9%
1 tablespoon of mustard beans (instead of it, you can take mustard powder in the same amount);
1 tablespoon ground black pepper.

This time we are preparing chopped pickled cucumbers for the winter with mustard, because vinegar is used in the brine.

Cooking recipe step by step

Step 1. Rinse the cucumbers and cut into quarters along the fruit. Previously, they can be kept in cool water, from 1 to 3 hours.

Step 2. Add all the spices, mustard, oil, mix and leave to marinate overnight (at least 5-6 hours).

Step 3. We lay the cucumbers tightly enough on the jars and fill them with juice (ie marinade obtained during this time).

Step 4. Next, put the jar with the contents in boiling water (the lid should rise above the water) and hold it for 10-15 minutes - that's the whole sterilization. We roll up the cans with iron ones or close them with dense nylon lids, cool them down, put them in the refrigerator. Cucumbers preserved in this way will be ready in 2-3 weeks.

Cucumbers for the winter with mustard powder

Cucumbers prepared in this way in jars of mustard powder should be stored in the refrigerator. They are prepared without vinegar and are filled with ordinary cold boiled water. For such a recipe for a 1-liter jar, we need:

Ingredients

cucumbers - 500 g per can;
dry mustard - 1 tbsp spoon;
greens for conservation - dill, parsley, horseradish, currant and cherry leaves;
peppercorns - 5 pieces;
allspice - 2 things;
cloves - 2 pieces.

For brine:

1 liter of water;
2 tbsp. tablespoons of salt;
1 sugar.

Cooking step by step

Step 1. Wash the cucumbers, soak for an hour in cold water, cut off the ends on both sides. Wash all greens and leaves, then rinse with boiling water.

Step 2. Sterilize the banks. Then put some of the greens, a mixture of peppers and cloves on the bottom.

Step 3. Place the cucumbers tightly in the jar. Put the remaining greens on top.

Step 4. Stir salt and sugar in cold boiled water and let stand to dissolve.

Step 5. Pour the cucumbers in a jar with cold brine, but not to the top - you need to leave a little space for the mustard on top. Pour mustard on top with a slide.

Step 6. Immediately close the jars with a plastic or screw cap. Now you can put the cucumbers in the refrigerator.

Crispy cucumbers with mustard for the winter

After a month, crispy pickles with mustard are ready.

Bon Appetit!

Ingredients:

fresh strong cucumbers - 500 gr;
garlic - 2 very large teeth;
table salt - 1 tsp;
sugar - 1 tbsp. l;
vinegar 9% - 1 tbsp. l;
mustard powder - 1 tsp without a slide;
ground black pepper - 1/3 tsp;
refined vegetable oil - 1.5 tbsp. l.

Cooking pickled cucumbers with mustard

We wash the cucumbers with a sponge or soft brush under running cold water. Cut off the ends. Cut into slices of 1.5-2 cm. If you use large cucumbers for the preparation, cut in half lengthwise and then cut into slices 2-3 cm thick.

Add salt and sugar to the cucumber slices. We mix. The cucumbers will immediately begin to give juice and the salt and sugar will melt in a couple of minutes. This juice will be the basis of the marinade; you do not need to add water.

We clean two very large cloves of garlic (it is better to take garlic intended for winter storage). Rub the garlic through a fine grater or crush through a garlic dish.

Pour in mustard powder and freshly ground black pepper (you can replace it with paprika or chili if you want to make the salad sharper). Pour in vinegar and odorless vegetable oil. Stir the cucumbers with the marinade components, cover and let stand for one hour. If cooking a large portion, let it sit for two to three hours until enough juice comes out.

We fill half-liter cans with cucumber slices - this is the optimal volume for such blanks so as not to keep open cans in the refrigerator. Pour the marinade on top.

Roll up a thick cloth or tea towel in several layers. We put it on the bottom of the pan. We put a jar of cucumbers on a towel. We pour in hot water so that it does not reach the neck of 4-5 cm. Put the lid on the neck, do not roll it up. We sterilize from the beginning of the boil for ten minutes, the cucumbers will quickly change color from bright green to olive.

We take out the jars, roll them up with the same lids that were used to cover them during sterilization. Leave to cool without covering. After it cools down to room temperature, we take it out for storage or put it in the pantry. Successful blanks!

Cucumbers firmly take their place on our table. Salads, pickles, okroshka are unthinkable without a fresh fragrant cucumber. And how many recipes exist for preparing crispy cucumbers for the winter! Experienced housewives know that everything that we prepare in the summer will delight us on a cold winter day.

Canned or pickled cucumbers, fragrant, smelling of garlic and cherry leaves, appetizing crunching on the teeth - every housewife's dream.

Back in the 18th century, thrifty hostesses salted cucumbers in barrels for the winter. Each housewife had her own secret recipe inherited from her mother or grandmother. Vegetables in barrels retained their taste until the end of Lent. Cherry, currant and oak leaves, horseradish and garlic were necessarily added to the marinades.

Today we harvest cucumbers for the winter in jars, and to make them truly tasty, there are little secrets that we will share with you.

For seaming, you need to choose young cucumbers with a 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 is vegetables collected on your site, but if there are none, then when buying cucumbers in the market, be careful.

Before you start processing vegetables, they must be soaked. Fold into a large container, cover with 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 in the recipe, cut off and, after rinsing with cold water several times, start up. Do not get carried away with the garlic, if you shift it, then the crunchy effect will disappear.

When choosing a recipe according to which you will cook vegetables for the winter, consider the tastes and wishes of your household. Cucumbers are canned with vinegar and citric acid, without sterilization, by hot pouring three times, and together with zucchini, squash and tomatoes. Gherkins are poured with tomato juice, lecho and a delicious salad of chopped cucumbers with onions are prepared with cucumbers.

Today we bring to your attention a recipe for pickled cucumbers with mustard powder for the winter. Mustard cucumbers have a spicy, tangy taste, they are crispy, hard and very appetizing.

Taste Info Cucumbers for the winter

Ingredients for two liter cans:

Fresh cucumbers - 2 kg,
Refined vegetable oil - 100 ml,
Dry mustard - one and a half tsp
Parsley - 1 bunch,
Salt - 1.5 tablespoons
Sugar - 180 g
Table vinegar 9% - 80 ml,
Ground black pepper - 0.5 tsp

How to cook mustard pickled cucumbers in jars for the winter

Cut the washed and soaked cucumbers lengthwise into four parts.

Rinse the parsley under running cold water, dry it with a napkin and chop finely. Pour vinegar into vegetable oil, add salt, sugar, pepper and dry mustard there, and mix everything thoroughly.

Pour the marinade into a large cup (preferably enameled) and spread the cucumbers. We try to make the marinade completely cover the vegetables. We leave for 3 hours.

We prepare two liter cans: wash with baking soda, rinse, let the water drain. Put cucumbers in jars "standing".

We distribute the marinade with the juice released from the vegetables evenly over the jars.

We pasteurize in the usual way. In a pan with a wide bottom, stele several layers of gauze or soft cloth, put the cans with the blank, pour water over the hangers of the cans, cover them with iron lids and boil for 20 minutes.