How to pickle cucumbers with mustard. Pickled cucumbers for the winter (with mustard and butter)

Recipes for preserving cucumbers for the winter

Cucumbers with dry mustard or grains are an excellent preparation for the winter. It does not require culinary skills and will save you time, delighting you with its taste in winter...

1 b per 3 l

1 hour

20 kcal

5/5 (1)

Good day to everyone who likes to cook quickly, simply and tasty! Rolling cucumbers, as a rule, is a troublesome business. When there are a lot of cucumbers, I want to quickly salt and pickle them, so that I don’t have to mess around with pickling for a long time, and the pickling turned out delicious. Therefore, I prefer to pickle cucumbers according to a proven recipe, so as not to waste time on mastering new ones and not to wonder later how seamings will behave in winter. But…

In order for pickles to be strong and crispy, you need to choose them correctly. And it also depends on the herbs and spices that you put in the jars. If you buy cucumbers, pay attention to them appearance and try by touch. Yellowish spots may indicate the use of nitrates during cultivation or that they have overgrown in the garden.

Cucumbers with pimples small or medium size- the most suitable for canning. But here the color of these pimples is important. If they are black, this is the most suitable variety for our purpose. Cucumbers with white pimples are much tastier fresh.

We canned pickles with mustard (cold salting)

Before salting, you need to make sure that you have the following ingredients(the amount is given at the rate of 5 kg of cucumbers, which is equal to 3 three-liter jars of pickles with mustard for the winter):

If desired, you can add more oak and currant leaves, hot pepper and lavrushka.

Start by soaking the cucumbers, unless they are freshly picked. Cucumbers that have lain down even for several hours lose moisture. Place them in cold water and leave for a few hours. The cucumbers in the jar should be about the same size, otherwise they will salt unevenly. During this time, you can sterilize jars and lids, thoroughly wash all the leaves and roots that will go into the jar.

The process of pickling cucumbers with mustard

Pickled cucumbers with mustard seeds for the winter: a recipe

I decided to try to combine my usual cucumber pickling recipe with the previous one and, in my opinion, I got a brilliant result! Almost the same ingredients, but the taste is different.

I just adore 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 the bins. Otherwise, how to treat guests in the winter? Yes, and sometimes you yourself want all sorts of pickles ...

Everything is present in the marinade with mustard - a light sweet note, a pleasant distant mustard aroma, the taste of garlic, herbs - well, everything here is very successful and harmonious. If you have harvested cucumbers and just can’t come up with new pickling options, here’s mine for you - you will be satisfied for sure.

To prepare pickled cucumbers with mustard and butter for the winter, take the products from the list.

An hour and a half before cooking, pour cucumbers cold water maybe even icy. After the cucumbers, rinse thoroughly and cut off the ponytails on both sides.

Cut cucumbers into a bowl or basin: if large - cut into cubes, if small - just cut into two halves.

Separately, mix in equal parts vinegar, oil and granulated sugar. Add dry mustard, chopped parsley and salt and pepper. Mix.

Squeeze two cloves of garlic on the press, 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 - thoroughly wash and sterilize in a convenient way. Fill the jars with cucumbers, pour the marinade.

Now the cucumbers need to be sterilized: half-liter jars - 15 minutes, liter - 25 minutes. Do not forget to cover the bottom of the pan with a cloth so that the jars do not burst in the process. Then carefully remove the jars and tightly tighten with sterile lids. Put the jars upside down, cover with a blanket and leave for a day. For the winter, remove pickled cucumbers with mustard and butter in the cellar or pantry.

Enjoy your meal!

Salted cucumbers with mustard

Ingredients:

With mustard, they are vigorous, incredibly crispy, prepared without much hassle and stored well. They go well with potatoes, they are used in pickles, salads, etc. Now we will tell you how to pickle cucumbers with mustard.

Salted cucumbers with mustard

Ingredients:

cucumbers - 3 kg;
spices- taste;
spices;
dry mustard - 6 tbsp. spoons;
garlic - 3 cloves;
water - 4 l;
salt - 3 tbsp. spoons.

Cooking

Soak the cucumbers in cold water and leave to soak for about 6 hours, changing the water every 2 hours. Without wasting time in vain, we prepare the jars: we wash them, dry them and fill each with spices and herbs. Then we put the cucumbers and pour hot brine.

Leave banks at room temperature for several days, after which we pour 2 tablespoons of dry mustard into each 3-liter jar, mix and leave for another 6 hours. This completes the process of pickling cucumbers with mustard, and they can be served on the table with boiled potatoes. If you are preparing a blank for the winter, then pour the pickle into a saucepan, boil for 10 minutes, immediately pour it into jars, roll it up with lids, turn it over and wrap it in a warm blanket.

Ingredients:

cucumbers - 10 kg;
young garlic - 150 g;
dill for preservation;
horseradish and cherry leaves;
Bay leaf;
salt - 350 g;
peppercorns;
water - 5 l;
mustard powder - 150 g;
red hot pepper - to taste.

Cooking

To begin with, we wash the cucumbers and soak them for 6 hours with cold water. Meanwhile, boil water in a separate pan and cool it. Banks are pre-washed and sterilized. Then we put spicy herbs, peeled garlic and pepper in each jar at the very bottom. We tamp the cucumbers on top. Cooled down boiled water Add salt and stir well until completely dissolved. Pour the resulting brine into jars, add a spoonful of mustard on top and close very tightly nylon cover. We remove the workpiece for storage in a cellar or other cool place. After about a month, pickles can already be eaten.

Ingredients:

gherkins - 4 kg;
granulated sugar - 1 tbsp.;
vinegar - 1 tbsp.;
vegetable oil - 1 tbsp.;
mustard powder - 2 tbsp. spoons;
grated ginger root - 1 tbsp. a spoon;
greens;
garlic - 10 cloves;
salt - 2 tbsp. spoons.

Cooking

To begin with, we wash the cucumbers well, put them in a large container, sprinkle with salt, chopped garlic, ground pepper, grated ginger root, sugar and mustard. Pour a little vinegar, vegetable oil and throw finely chopped fresh herbs. Mix everything well and leave to marinate for about 3 hours.

Next, we take sterilized liter jars, spread the prepared salad and pour the marinade on top. We sterilize each jar for 20 minutes, and then roll it up and leave it to cool upside down under a blanket.

Chopped cucumbers with mustard

Ingredients:

cucumbers - 1 kg;
onion - 150 g;
table vinegar- 250 ml;
dill greens;
granulated sugar - 5 tbsp. spoons;
mustard powder - 350 g;
Bay leaf.

Cooking

First, wash the cucumbers well and dry them with a paper towel. Then we cut them into circles, add the onion, chopped in half rings and finely chopped dill. Next, we take a saucepan, pour table vinegar into it, throw dry, granulated sugar, bay leaf and pepper crushed in a mortar.

Bring to a boil and carefully place the cucumbers with onions and herbs in the brine. Stirring occasionally, bring everything back to a boil. After that, we shift the salad into sterilized jars, fill it with brine, roll it up and leave it to cool for about a night under a blanket.

Today we will preserve cucumbers with mustard for the winter. Good old 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 that? 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.
Do not ignore cherry and currant leaves, they contain tannins that make cucumbers strong. Also operate oak leaves, 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 at the bottom, but also at the top of the jars, mold will 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.
At the bottom of the jar, put cherry leaves and horseradish (you can take roots instead of leaves), put 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

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

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 the 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 put the pieces tightly in jars, pour marinade and pasteurize them for 15–20 minutes by 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. This is almost a classic version of a blank 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 another larger container can be adapted. 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, horseradish and currant leaves, bay leaf, peppercorns. You can also add hot pepper, but this, to be honest, is not for everyone.

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, in Soviet times, salting 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.

Salted and pickled cucumbers are very popular in Russian cuisine. They are good both on weekdays and on holidays, as an appetizer for the main course, for alcohol, or as an ingredient for a salad, first or second course. Each housewife has her own unique recipe for crispy cucumbers and unusual ingredients that give cucumbers a piquancy and original taste. Mustard is often used as such a component. It can be in powder or in grains. You can also prepare cucumbers with mustard for the winter, using our proposed recipes for pickling cucumbers in a hot or cold way, without vinegar and without sterilization.

Cucumbers with mustard for the winter without cold sterilization, a recipe with step by step photos

Delicious cucumbers with mustard for the winter without cold sterilization are prepared quickly and easily. This cooking recipe is especially relevant for those who have a cellar or other facilities for storing cucumbers at the appropriate temperature. Cucumbers with mustard for the winter without cold sterilization are stored under a plastic lid.

Components for harvesting cucumbers with mustard for the winter without cold sterilization

cucumbers;
horseradish leaves, cherry and black currant leaves;
dill umbrellas;
garlic feathers;
brine (1 glass of salt per 1.5 liters of water);
mustard powder.

Cooking cucumbers with mustard for the winter without cold sterilization

Prepare cucumbers and other ingredients for pickling.

Cucumbers are placed in jars along with leaves and other seasonings.

Pour cold brine, leave for two days at room temperature.

After the set time has passed, drain the liquid from the jars of cucumbers, pour clean cold water into them.

Pour one tablespoon of dry mustard powder into a 1 liter jar.

We close the plastic lid and send the crispy cucumbers to a cool place for storage.

Pickled cucumbers with mustard for the winter without vinegar, recipe with photo in 3-liter jars

With a rich harvest, the housewives do not have time to collect all the cucumbers, so there are many overgrown vegetables. Such cucumbers can be pickled for the winter with mustard and without vinegar. As a result of such salting, we get crispy, with a unique aroma, pickles bright in color. Leaves and seasonings are added to pickles with mustard for the winter without vinegar, which improve their taste and aroma.

Ingredients for harvesting pickles with mustard for the winter without vinegar on a 3-liter jar

fresh medium and large cucumbers- 1.5 kg;
garlic - 3 cloves;
mustard powder - 2 tablespoons;
salt - 3 tablespoons;
oak leaves, currants, cherries, horseradish - at your discretion.

Recipe for pickled cucumbers with mustard for the winter without vinegar

Washed vegetables are tightly packed in a container and filled with clean water.
While the cucumbers are saturated with water, jars are prepared, thoroughly washed and sterilized.
Cucumbers are rinsed again, the tips are cut off from them.
Garlic and herbs are placed in empty jars, cucumbers are placed on top.
Salt is poured into jars and boiling water is poured.
Jars of cucumbers are left to ferment for several days. The film formed on the surface is removed with a clean spoon.
At the end of fermentation, the brine is poured into a container and brought to a boil. The foam that forms during boiling is removed.
Mustard powder is poured into jars with cucumbers and boiling brine is poured.
Rolled cans are turned over to cool, then sent to a cool place.

Pickled cucumbers with mustard for the winter in jars, a recipe with photos and videos

Many housewives prepare pickled cucumbers for the winter in jars, but not every housewife with mustard seeds or powder. Try adding mustard seeds to your brine and see the difference. Pickled cucumbers with mustard for the winter in jars are unusually fragrant, crispy, beautiful and very tasty.

Ingredients for 6 liter jars of pickled cucumbers with mustard for the winter

Cucumbers are not big.
3 liters of water
350 ml. vinegar 9%
3 full tablespoons salt
12 tablespoons Sahara
3 pcs. horseradish leaves
3-4 pcs. Luke
12 garlic cloves
6 tsp mustard seeds

Cooking pickled cucumbers for the winter with mustard in jars

We thoroughly wash the banks.
Pour 1 tsp at the bottom of the jars. mustard seeds.
Pack the cucumbers tightly together with the garlic cloves. onion and horseradish leaves.
We prepare the marinade from three liters of water, sugar, salt and vinegar. It must be boiled and cooled.
Pour the jars with chilled marinade and put them in a saucepan with water or in the oven on a deep baking sheet with water to sterilize.
After the marinade boils, when bubbles begin to rise from the bottom of the jars, you need to wait 15 minutes until they cool slightly.
We roll up the jars with sterilized lids using a seaming key.

Spicy cucumbers with mustard for the winter, a recipe with photos and videos

If you want to surprise your guests with an unusual preparation, cook spicy cucumbers with mustard for the winter. They can be eaten two days after salting, or put in a cool place for long-term storage. Spicy cucumbers in winter own juice with mustard will go with a bang.

Ingredients for cooking spicy cucumbers with mustard for the winter for 2 l

Cucumbers - how much will go in;
Dry mustard and salt - 2 tablespoons each;
Garlic - 8 cloves.

The sequence of cooking spicy cucumbers with mustard for the winter

A cucumber or half of it is rubbed on the bottom on a coarse grater, if the fruits are large.
Whole cucumbers are laid in a vertical position, then grated again - and so on until the end, the top layer is grated.
Salt and mustard are poured on top, garlic is added.
During the night, jars of cucumbers stand in a warm place, in the morning they need to be shaken well and sent to the refrigerator.
You can eat cucumbers in their own juice after two days or put them in the cold for storage.

Pickled and pickled cucumbers with mustard in liter, two- and three-liter jars, prepared according to the recipes presented here, are unusually crispy and tasty. Choose any of your favorite recipes: no sterilization, cold process, no vinegar, or spicy pickles in their own juice. Follow the recipes or improvise with the ingredients to your own taste and discretion. Happy crunch!