Pickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved in almost every family. The process of preparing it is known to every housewife and is passed down from generation to generation.
Sometimes recipes are supplemented and enriched with new ingredients. Special value present proven recipes that even a beginner can cope with the task.
Cucumbers with mustard for the winter - general principles of preparation
For cooking canned cucumbers they must first be soaked in a large amount of clean water for 4-12 hours, depending on the condition of the product. It is recommended to change the water 2-3 times. Place greens on the bottom of a prepared, clean and sterilized jar: parsley, garlic, dill and horseradish leaves. The soaked cucumbers are placed tightly in the jar to the very top. Some recipes call for cutting them lengthwise into several pieces. Dill branches with seeds are placed on top and marinade is poured over.
It is the marinade that gives unique taste product. It is prepared separately in a saucepan and then poured into a jar. To prepare the marinade you need pure water, sugar, salt, mustard, vinegar and individual ingredients for each recipe. The water is brought to a boil, the ingredients are added and the prepared boiling solution is poured into the cucumbers in the jar.
In some recipes, jars with cucumbers and marinade are left to stand for several days, in others they are rolled up and sterilized immediately, after which they are insulated until they cool.
Cucumbers with mustard for the winter - preparing food and dishes
For cucumbers, you usually need to prepare a large number of greens, horseradish and garlic. Parsley and dill are thoroughly washed with running water and dried. Sometimes they need to be chopped. Horseradish leaves and roots are washed and also chopped. The garlic is peeled; if the cloves are large, they are divided in half. The cucumbers are soaked.
Utensils for preservation must be selected and prepared in advance. To do this, choose 1-3 liter jars. They are thoroughly washed with soda and sterilized along with the lids. The glass should not be damaged, otherwise the jar may burst, and all the work and products will be lost.
Use an enamel or steel pan for preparing the marinade. Its size depends on the number of cucumbers and mustard being prepared for the winter.
Recipe 1: Cucumbers with whole mustard
This is a simple recipe that will take 2-3 hours to prepare, excluding the preparation of the cucumbers. The finished product is crispy, has an islandy taste, and is suitable for use in pure form or as a savory addition to a salad.
Components:
Whole mustard seeds – 6 tsp;
Green cucumbers – 6 kg;
Coarse rock salt - 10 tbsp. l.;
Granulated sugar – 10 tbsp;
Head of garlic – 2 pcs.;
Greens – horseradish leaves, sprigs of dill and parsley;
1 liter jars;
Preparation:
First we act on the basic principles. After the top dill has been laid, 2-3 cloves of garlic are added to it, depending on the size. Full jar Fill with boiling water and, without rolling up, close with a lid. Let it brew for 15 minutes, after which the water is carefully drained; you can use a special nylon lid with holes. The operation is repeated 1 more time.
The marinade is prepared separately for each jar. To do this, strain the water from the jar into a saucepan, add sugar and salt, 1 tbsp each. and boil it. Place half a teaspoon of mustard seeds and one teaspoon of vinegar into a jar. From above everything is poured with boiling prepared solution. The jar is rolled up with pre-prepared and sterilized lids.
All containers are placed on lids, wrapped in warm blankets and pillows and left for 20-30 hours so that the preservation cools down and can be moved to a cooler place.
Recipe 2: Cucumbers with dry mustard
This recipe contains vegetable oil, which gives cucumbers with mustard for the winter a tenderness and a light oily taste. The manufacturing process takes longer, but the results exceed all expectations.
Components:
Dry ground mustard – 2 tbsp;
Green cucumbers – 4 kg;
Granulated sugar – 1 cup;
Vinegar – 1 glass;
Sunflower oil – 1 glass;
Ground pepper 1 tbsp;
Coarse rock salt – ½ cup;
½ liter jars;
Preparation:
After soaking, the cucumbers are cut lengthwise into 4 parts and placed in a large saucepan. Salt, vegetable oil, sugar, pepper, vinegar and dry mustard are also added there. All ingredients are mixed and left to infuse for 6 hours.
After the time has passed, the cucumbers are placed in jars and poured with the resulting marinade. Before rolling, the jars are sterilized for 40 minutes.
Recipe 3: Oak Leaf Cucumbers
The ingredients in this recipe include oak leaf. Adding it when pickling and preserving preserves the firm consistency of cucumbers with mustard for the winter and makes them crispy.
Components:
Dry mustard – 0.5 tbsp;
Green cucumbers – 4 kg;
Oak leaves - 40 pcs.;
Dill greens – 2 bunches;
Coarse rock salt – 2 tbsp;
Garlic – 1 head;
Horseradish root – 1 pc.;
Add pepper to taste;
Preparation:
The first stages of preparation proceed according to general rules. Cucumbers are placed in a jar with spices, oak leaves and herbs. The brine is prepared separately from 1 liter of water, mustard and salt. The resulting solution is cooled to a temperature of 20-23 degrees and poured into jars, which are left to infuse for 2-3 days. Containers are left indoors at room temperature so that the fermentation process takes place more intensively. Afterwards, the brine must be drained and brought to a boil again. The jars are filled again and rolled up.
Recipe 4: Original cucumbers
Cucumbers with mustard for the winter according to this recipe are especially aromatic. This happens due to the addition of celery and tarragon to the cooking process. These cucumbers can be used both independently and in salads.
Components:
Dry mustard – 160 g;
Green cucumbers – 4 kg;
Dill with seeds – 4 pcs.;
Dill greens – 6 sprigs;
Parsley – 4 sprigs;
Celery greens – 4 sprigs;
Tarragon greens - 4 sprigs;
Garlic – 6 cloves;
Water – 4 l.;
Coarse rock salt – 260 g;
Preparation:
Cucumbers are selected as similar in size as possible. Together with the greens, which are distributed equally, they are laid out in layers in jars. You must first prepare a brine from water, salt and mustard, and cool it. Cold brine is poured into jars of herbs, spices and cucumbers and fermented for 3 days. The same brine is drained, brought to a boil, and again poured into jars, sterilized for 30 minutes and sealed.
Recipe 5: Canned cucumbers with onions
This is an old and proven recipe. The cucumbers turn out firm and aromatic, they go well as a separate cold appetizer or in combination with other ingredients in salads. Onions that are preserved together with cucumbers are also very tasty.
Components:
Ground mustard - 300 g;
Green cucumbers – 3 kg;
Onion – 300 g;
Granulated sugar – 1 cup;
Coarse rock salt – 4 tbsp;
Dill greens – 2 bunches;
Bay leaf- 2 pcs.;
Ground black pepper is added to taste;
Water – 3l;
Vinegar - ½ cup
Preparation:
This recipe is not prepared according to to the usual plan. Place the prepared cucumbers in a large saucepan, add the required amount of water, and add all the ingredients. Onions and dill must first be finely chopped. The solution along with the cucumbers is boiled for 15 minutes over low heat.
Next, the cucumbers are taken out and placed in prepared, pre-sterilized jars. Pour the boiling marinade that remains in the pan over the top. The rolled up jars are turned over onto lids and wrapped in a warm blanket for a day.
Recipe 6: Spicy cucumbers with mustard for the winter
This recipe has been developed for lovers of spicy cold appetizers and savory canned cucumbers. Thanks to hot pepper, which is canned along with the rest of the ingredients, the taste is pleasantly spicy.
Components:
Ground mustard - 1 tbsp. l.;
Green cucumbers – 5 kg;
Dill with seeds – 300 g;
Horseradish – 30 g;
Hot pepper pods – 2 pcs.;
Garlic – 1 head;
Water – 2.5 l;
Coarse rock salt – 250 g;
Preparation:
The first stages of preparation follow the general rules. Washed and prepared cucumbers are placed in jars along with herbs and spices. Hot pepper is placed at the bottom of each jar. The marinade is prepared according to the standard recipe, cooled and poured into each jar. After 3 days, the liquid is drained from the cans and brought to a boil. Bottles with cucumbers are filled with boiling brine and rolled up.
Recipe 7: Cucumbers with mustard for the winter with basil
Basil lovers will love these cucumbers. Tasty, crispy, with a pleasant aroma, they can be served as a separate dish. Preparation will not be difficult, and the result will exceed all expectations.
Components:
Mustard – 100 g;
Green cucumbers – 5 kg;
Water 4.5 l;
Vinegar – 0.6 l;
Coarse rock salt – 100 g;
Granulated sugar – 100 g;
Horseradish root – 1 pc.;
Dill inflorescences – 20 g;
Dried basil – 1 tbsp. l.;
Fresh basil – 5 sprigs;
Preparation:
Cucumbers and greens are prepared according to general rules, washed and placed in a jar. Horseradish root, dry basil and mustard are also placed there.
Separately, you need to prepare a marinade, which includes: water, salt, vinegar, sugar. First, salt and sugar are poured into boiling water, after they dissolve, vinegar is poured in and the marinade is immediately removed from the stove.
The hot prepared solution is poured into jars of cucumbers, placed in boiling water and sterilized for 10-15 minutes, after which they are rolled up.
Recipe 8: Canned cucumbers with vodka
Components:
Ground mustard - 1 tbsp. l.;
Green cucumbers – 3.5 kg;
Vodka – 3 tbsp. l.;
Dill greens – 1 bunch;
Allspice – 12 peas;
Horseradish greens – 2 leaves;
Garlic – 6 cloves;
Sweet pepper – 3 pcs.;
Hot pepper – 1 pc.;
Bay leaf – 2 pcs.;
Currant leaves – 12 pcs.;
Cherry leaves – 12 pcs.;
Granulated sugar – 150 g;
Coarse rock salt – 200 g;
Water – 3 l;
Vinegar – 150 ml;
Preparation:
Cucumbers are prepared according to standard scheme. Sweet peppers are washed, seeded and cut into pieces. Also coarsely chop the greens and garlic. The ingredients are placed in a jar along with cucumbers according to the general rules: the greens should be at the bottom and at the top of the jar. Gorky and Bell pepper laid out on the bottom on greens.
Boil water, pour into jars and cover with lids. Let it brew for 20 minutes. Drain the water, bring to a boil again and repeat the process. The brine is prepared for each jar separately. To do this, pour water from the container with cucumbers into a saucepan, add sugar and salt, evenly distributing the entire specified volume among all jars. Before pouring the boiling marinade, mustard and vodka are poured into the bottles. The jars are rolled up and insulated for a day.
- Oak and cherry leaves contain tannins, so they are often added to preserves to maintain the hardness of the product.
- For correct definition salt concentration in the marinade, our grandmothers used raw egg. If the salt concentration is low, the egg will lie at the bottom of the container, but if there is enough salt, it will float to the surface.
- When canning cucumbers, the required ingredients are salt, sugar, vinegar and mustard. The remaining spices and additional products can be added as desired, experimenting with flavors every year.
- If pieces of horseradish roots are placed not only on the bottom, but also in top part jars, this will prevent the process of mold formation.
by the materials zhenskoe-mnenie.ru
Cucumbers with mustard for the winter: proven recipes for cucumbers with mustard for the winter 2015-10-20T11:56:15+00:00 adminhomemade preparationshomemade preparations, salads and snacksPickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved in almost every family. The process of preparing it is known to every housewife and is passed down from generation to generation. Sometimes recipes are supplemented and enriched with new ingredients. Of particular value are proven recipes that even...
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Pickling cucumbers for the winter - is it difficult or simple? This business requires special talent and skill. When you decide to roll up cucumbers for the winter, don’t rush, tune in and prepare. Choose...
Each housewife has her own recipe for pickling cucumbers. One of the most famous is pickled cucumbers with mustard. They turn out very crispy, and preparation is not difficult. Perfectly stored.
Cucumbers according to this recipe can be eaten not only with potatoes. They are also easily used as an ingredient for pickle soup and various salads. Today we will tell you about how it happens correctly pickling cucumbers for the winter with mustard so that they come out crispy and incredibly tasty.
Pickling cucumbers for the winter: crispy with mustard
Ingredients:
- 10 kilograms of cucumbers;
- 150 grams of young garlic;
- 350 grams of salt;
- 150 grams of mustard powder;
- 5 liters of water;
- dill for preservation;
- horseradish and cherry leaves;
- Bay leaf;
- peppercorns;
- You can add a little red hot pepper to taste.
Preparation:
From the very beginning, you need to rinse the cucumbers very well and soak them in cold water for about six hours. While the main ingredient is soaking, pour water into a separate pan and bring it to a boil. Then leave to cool. We should not forget about banks. It is also better to prepare them in advance - carefully inspect them for any damage, wash them well and sterilize them.
Having done this, put herbs on the bottom, which should first be thoroughly washed to remove dirt, pepper and peeled garlic. After these preparations, you can already compact the cucumbers. In this recipe, their ends (butts) are removed as desired. The vegetables should be folded tightly, but so that they do not put too much pressure on each other. If you make such a mistake, then in the end the cucumbers may simply become deformed.
In the cooled boiled water Stir the salt thoroughly until it is completely dissolved. It is advisable to use rock salt, but in no case iodized salt. The resulting brine should be poured into jars with cucumbers. Pour almost to the very top of the glass container. After that, add a spoonful of mustard on top.
Then tightly close the jars with nylon lids, which must also be scalded with boiling water, and remain in that water until use. The workpiece must be stored in a cool place - preferably in the cellar. In about a month you can already try salted crispy cucumbers.
It is very important for every woman that her food is not only tasty, but also stored for a long time. Having chosen the best pickle recipe for herself, she proudly lets all her friends and relatives taste the results of her discovery. Perhaps these cucumbers will also become an object of admiration for someone.
I simply love cucumbers with mustard, as well as with ketchup - these options for pickling cucumbers are very successful. Such blanks must certainly be on the shelves of bins. Otherwise, how to treat guests in winter time? And sometimes we ourselves want all sorts of pickles...
The marinade with mustard has everything - a light sweet note, a pleasant distant mustard aroma, the taste of garlic, herbs - well, everything is very successful and harmonious here. If you have harvested cucumbers and can’t come up with new pickling options, here’s mine - you’ll probably be satisfied.
To prepare pickled cucumbers with mustard and butter for the winter, take the products according to the list.
An hour and a half before cooking, pour in the cucumbers cold water, maybe even iced. Afterwards, rinse the cucumbers thoroughly and cut off the tails on both sides.
Cut the cucumbers into a bowl or basin: if they are large, cut them into cubes; if they are small, just cut them into two halves.
Separately mix vinegar, oil and granulated sugar in equal parts. Add dry mustard, chopped parsley and salt and pepper. Mix.
Squeeze two cloves of garlic on a press and add to the marinade. Mix well.
Pour the marinade over the cucumbers, mix thoroughly and leave for 3-4 hours alone. During this time, the cucumbers will release juice.
After four hours, prepare the jars - wash thoroughly and sterilize in a convenient way. Fill the jars with cucumbers and pour in the marinade.
Now the cucumbers need to be sterilized: half-liter jars - 15 minutes, liter jars - 25 minutes. Don't forget to cover the bottom of the pan with a cloth so that the jars don't burst during the process. Then carefully remove the jars and seal them tightly with sterile lids. Place the jars upside down, cover with a blanket and leave for a day. For the winter, put the pickled cucumbers with mustard and oil in the cellar or pantry.
Bon appetit!
Cucumber salad with mustard for the winter is an excellent appetizer and an original addition to a side dish. In the cold winter there is always a shortage fresh vegetables. You can, of course, buy cucumbers in the supermarket, but they taste qualities will not bring 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 multitude variety of 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:
Rinse 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 of sugar
- 1 glass 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 take selected 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 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 add juiciness to the cucumbers.
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 with which the cucumbers are poured.
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, place 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:
Take medium sized cucumbers 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 of sugar
- 1 cup vinegar
- 1 glass 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 sharp and crispy. For this you will need only 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 great option salad when cold winter I want to treat myself to my favorite vegetables.
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 mustard marinade, 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.
- 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 again greens 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 cucumber pickle became transparent.
Store salted or pickled cucumbers in mustard sauce according to this recipe in a cool place, some do it in the cellar, and city dwellers do it in the refrigerator.
And my grandmother puts such sour mustard cucumbers on cabbage when the pickling season approaches in the fall.
I’ll write here for now a simple grandmother’s 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). Very important point: when salting cabbage in such a dry way 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 tamped 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, layered the cabbage with her pickles (she made layers of pickled cucumbers between layers of cabbage).
I hope you find ours useful family recipes delicious pickled cucumbers with mustard and crispy sauerkraut!
Best regards, Anyuta.
