How to make mustard cucumbers. Cucumbers with mustard for the winter - crispy and tasty. Recipe for crispy cucumbers with mustard and vodka

One of the favorite preparations among hostesses is the preparation of cucumbers for the winter. There are thousands of recipes for canning this green vegetable. Housewives share delicious recipes with each other, they are published in various magazines, recipes for cucumber preparations flaunt on almost all culinary sites. But among this huge mass of culinary creations, a special place is occupied by the preparation of cucumbers for the winter in mustard filling.

This harvesting method has become more and more popular in recent years. Cucumbers in mustard filling for the winter come out crispy, charmingly appetizing and have a denser structure.

How to cook cucumbers in mustard filling for the winter

Any ripe cucumber will work for this recipe. The size does not play a role, since the vegetables will need to be cut into large circles or lengthwise into several parts. From the shape of the cut taste qualities blanks will not change. Also, the recipe does not provide for the use of water, the amount of cucumber juice will be enough to prepare the filling.

To cook cucumbers in mustard filling, take:

• 4 kilograms of ripe cucumbers:
• 2 tablespoons dry mustard powder:
• 100 grams of salt and sugar;
• 6-8 garlic cloves;
• 100 milliliters of vegetable oil;
• Ground black pepper - add to your liking;
• Parsley and dill;
• Half a glass of table 9% vinegar.

Sort the cucumbers and rinse well under running water. Trim on both sides of the "butt". Further, cut the cucumbers either into large circles, or lengthwise into several parts, as you like. The main thing is that the pieces do not turn out very small.

Peel and mince the garlic. Rinse and chop the parsley and dill. Add the amount of greens to your liking.

Prepare the fill. In a suitable bowl, mix together: salt, sugar, ground black pepper, mustard powder, vinegar and vegetable oil. Add garlic and herbs, stir.

Sliced ​​cucumbers must be transferred to a large bowl or a suitable container and pour over them. Mix and leave for 4-5 hours. Cucumbers should let out juice, which will be quite enough to fill jars with green ones.

Wash and sterilize jars in any way convenient for you.

Transfer the infused cucumbers to the prepared jars and evenly fill them with filling. Shake each jar lightly, greens should be completely covered with brine.

Next, you need to sterilize the preservation. To the bottom large saucepan put a kitchen towel or cheesecloth folded in several layers. Pour some water. Put jars of cucumbers there, cover them with lids and sterilize for 15-25 minutes. The time depends on the size of the jars.

Pickled cucumbers in mustard dressing for the winter

Vegetables for the marinade should be selected elastic and the same size.

Recipe Ingredients:

• Fresh cucumbers - 2 kilograms;
• Dry mustard - 30 grams;
• Sugar - 3/4 cup;
• Incomplete faceted glass of vegetable oil;
• Salt iodized - 2 tablespoons (with a slide);
• 1.5 small heads of minced garlic (or 6 large cloves);
• Pepper mixture (ground) - 1 tablespoon;
• Full faceted glass (9% vinegar).
• 250 ml of boiled water.

Yield: 5-6 servings.

Cooking process at home:

Step 1. Sort the cucumbers, free them from the stalk and rinse gently under running water using a soft brush or foam rubber sponge.

Step 2 Be sure to soak the cucumbers in cold water for 5 hours. Thus, excess air will come out of them.

Step 3. Cut the cucumbers into circles or lengthwise, not too small (into four or five parts, depending on the size of the cucumber). Next, dry the cut with a paper towel.

Step 4. Filling preparation. Mix mustard powder with salt, add sugar and pepper mixture. Thoroughly mix the resulting sauce to the consistency of liquid sour cream. Slowly pour vinegar and vegetable oil into the resulting mixture.

Step 5. Now the cucumbers should be poured with mustard juice, stirring thoroughly, you can do it with your hands. Vegetable salad should marinate in the filling for about 3 hours.

Step 6. Chop the garlic cloves with a knife (you can pass through a garlic press) and pour into cucumbers. Let the vegetables rest for 1 more hour.

Step 7. Put the workpiece marinated in the sauce into jars, fill everything with the highlighted cucumber pickle(about 200 ml is needed for a 0.5-liter jar).

Step 8. Close the jars with sterilized lids, bring vegetable salad boil and sterilize for 20 minutes.

Step 9. Now roll up the jars and send them to a warm dark place (required - with the lid down) until they are completely cool. This is a very important point.

So, delicious salad from cucumbers in mustard marinade is ready! It is served as an appetizer on its own, and goes well with meat, poultry or potatoes. This dish will pleasantly diversify your everyday menu and satisfy the most demanding tastes. After all, you really want to pamper your loved ones and friends with something new and nutritious. The most important thing is to cook with a good mood and for pleasure, then you will definitely succeed!

The following cucumber recipe will not give you much trouble, as it is relatively easy to prepare. No need to sterilize cucumbers in a water bath. The preparation is very tasty, well stored and eaten very quickly.

Need fresh cucumbers any size, quantity - how much you want to prepare.

Ingredients based on one three-liter jar:

• Fresh cucumbers;
• Dry mustard (powder) - 1 tablespoon;
• Dill umbrella - 1 large or 2 smaller;
• One small bell pepper;
• A pod of hot pepper;
• Two small leaves of horseradish;
• garlic cloves 2-3 pieces;
• 3-4 black peppercorns;
• Bay leaf;
• 5-7 cherry leaves;
• 2-3 currant leaves;
• One tablespoon of vodka.

To prepare the brine (based on 5 liters of water):

• Faceted 200 gram glass of sugar (with a slide);
• Faceted 200 gram glass of salt;
• Faceted 200 gram glass of 9% table vinegar.

Sort cucumbers, rinse under running water. Soak in cold water for 2-3 hours.

Cut off the stem from the bell pepper. The seeds do not need to be removed. Cut it lengthwise into 4 pieces. Peel the garlic.

In clean, prepared, sterilized three-liter jars, put horseradish leaves, dill umbrella, bell pepper cut into 4 parts. Also put currant and cherry leaves, bay leaf, garlic, pepper. Then tightly, without fanaticism, put cucumbers in jars.

Pour boiling water over each jar and leave for 5 minutes. Drain the water from the jars, taking precautions, into a suitable saucepan. To drain only the liquid, you can use a special lid to drain the preservative.

Put the drained liquid on the stove and bring to a copious boil. Pour jars with vegetables again. Withstand 5-10 minutes. Pour the water back into the pot and put on fire. Add sugar and salt, after boiling, pour in vinegar.

Transfer the cooled workpiece to the storage location of your preservation.

Cucumbers pickled according to this method come out a little sharp, this gives the workpiece an interesting, pleasant taste. This recipe for cucumbers in mustard filling will appeal to those housewives who do not like to bother with sterilizing seams in a water bath and seaming with metal lids.

Recipe ingredients (for a three-liter jar):

• Fresh cucumbers of small size - 2 kilograms;
• Mustard dry (powder) - 12-15 grams (1 tablespoon);
• Coarse salt - 2 tablespoons (heaped)
• garlic cloves -3-4 pieces;
• Umbrella dill;
• A couple of leaves of horseradish;
• If desired, cherry or currant leaves - 3-4 pieces;
• Peppercorns 4-6 pieces (you can spicy pepper).

Sort the cucumbers, rinse under running water, then soak in cold water for 4-5 hours. In the process of locking, change the water three times. Cucumbers should be constantly in chilled water. Cut each cucumber on both sides, at the points of attachment of the stalk and flower.

Rinse the leaves of horseradish, cherries, currants thoroughly. Peel the garlic.

Pour about one and a half liters of clean water into the pan, put on fire and bring to a boil. Add salt to boiling water and stir to dissolve it. After the salt has completely dissolved, remove the pan from the heat, pour in the dry mustard powder and mix thoroughly. There should be no lumps of mustard in the brine.

In prepared sterilized jars put horseradish leaves, dill, garlic, currant or cherry leaves, pepper. If using hot peppers, cut them into small pieces.

Pack the cucumbers quite tightly into the jars. Pour mustard brine, close tightly with nylon lids. Store pickles in mustard dressing in the refrigerator or cellar.

Despite the fact that every housewife has her own recipes for preparing various pickles that have been tested over the years, nevertheless, during the harvesting season, many of them try to cook according to new recipes.

I suggest trying to cook and add a recipe for pickled cucumbers with mustard to your piggy bank. This is the easiest way to pickle cucumbers for the winter, cook and see for yourself.

Prepare products for pickling cucumbers with mustard.

We choose cucumbers of a small size, even, dense, not soft. Do not trim the ends of the cucumbers. Wash the collected cucumbers, then put them in a container, pour cold water and leave for 2-3 hours. After soaking, the cucumbers are washed again well.

Without wasting time, boil water for the brine and leave to cool. Prepare jars: wash them with soda and dry. If desired, they can be sterilized (I did not sterilize).

Leaves of horseradish, cherries and dill are washed well under running water.

I'm preparing the brine. Add salt to the cooled boiled water and stir until it is completely dissolved. Set the brine aside to settle. We use regular salt for salting, without additives. "Extra" and iodized salt for salting will not work!

At the bottom of the jars we put cherry leaves, horseradish and dill with umbrellas.

Pack cucumbers tightly into jars. Put in the chopped garlic cloves and hot pepper(optional). Add dry mustard.

Pour the cucumbers with settled brine to the very top. Add dill umbrella on top. We close the jars with tight nylon lids.

Pickling cucumbers with mustard is completed. We clean them immediately in the cellar or in the refrigerator. After about a month and a half or two months, pickles with mustard can be eaten.

Cucumber salad with mustard for the winter - a great way to process bountiful harvest. Numerous variations of snacks, obtained by performing elementary recipes, will take pride of place in the pantry among other preparations and will be eaten among the first.

How to cook cucumber salad with mustard?

cook delicious winter salad from cucumbers with mustard, the recommended proportions of ingredients and the right tips for implementing the technology will help.

1. For salad, you can use both young and medium-sized cucumbers, as well as more mature specimens. In the latter case, the fruits are peeled and, if necessary, hard seeds are removed.
2. The form of slicing cucumbers is determined by the requirements of the selected recipe or independently at will.
3. Mustard can be added in powder, in grains or as a ready-made sauce, as required by the selected recipe.
4. Often, cucumber salad in a mustard marinade is sterilized in jars, and then corked with boiled lids.

Cucumber salad in mustard dressing

With mustard for the winter, you can prepare it without adding other vegetables or supplement the composition, for example, with onions cut into half rings or slices. Spicy lovers are allowed to add to the marinade except for black ground pepper red or crushed fresh chili.

Ingredients:

• cucumbers - 2 kg;
• mustard - 1 tbsp. the spoon;
• black pepper - 0.5 tbsp. spoons;
• salt - 1.5 tbsp. spoons;
• sugar - 0.5 cups;
• oil - 0.5 cups;
• vinegar - 0.5 cups.

Cooking

1. Combine oil, vinegar, salt, sugar, mustard and ground pepper in a separate container.
2. Pour chopped cucumbers with marinade, mix and leave for 3 hours.
3. Transfer the cucumber salad to mustard sauce in jars, cover with lids, sterilize for 20 minutes, cork.

Cucumber salad with mustard seeds

Cucumber salad with mustard seeds is moderately spicy, sweet and sour in taste. In the process of tasting the appetizer, mustard seeds appetizingly burst in the mouth, giving the workpiece additional spiciness. Do not neglect the tips for sterilizing containers and the snack is perfectly preserved for a long time.

Ingredients:

• cucumbers - 2 kg;
• mustard seeds - 1 tbsp. the spoon;
• garlic - 2 cloves;
• ground black pepper - 1 teaspoon;
• salt - 2 tbsp. spoons with a slide;
• sugar - 0.5 cups;
• oil - 0.5 cups;
• vinegar - 0.5 cups.

Cooking

1. Cucumbers are cut across in half, and then into slices into 4 parts.
2. Oil, vinegar, sugar, salt, pepper and crushed garlic cloves are added.
3. Mix the mass, leave for 2-3 hours.
4. They shift the cucumber salad with mustard seeds for the winter into sterile jars, cover with boiled lids, sterilize for 20 minutes, insulate until cool.

Cucumber salad with mustard powder

The cooked cucumber salad with dry mustard for the winter, which is added to the marinade dressing along with the rest of the ingredients, will be tasty and spicy. It is allowed to replace fresh dill with parsley, cilantro, basil, or use assorted varieties of several varieties of herbs, choosing them to your taste.

Ingredients:

• cucumbers - 2 kg;
• dry mustard - 1 tbsp. the spoon;
• garlic - 3 cloves;
• ground black and red pepper - 1 teaspoon each;
• salt - 1 tbsp. the spoon;
• sugar - 0.5 cups;
• oil - 0.5 cups;
• vinegar - 0.5 cups;
• dill - 0.5 bunch.

Cooking

1. Cucumbers are cut, mixed with chopped dill and garlic.
2. Combine the rest of the ingredients from the list, pour vegetables with marinade, leave for 3 hours.
3. Cucumber salad with dry mustard is laid out in sterile containers, sterilized for 20 minutes, corked, wrapped.

Cucumber salad with garlic and mustard

Cucumber salad with mustard is always tastier if garlic is present in the composition. It can be crushed with a press, grated, ground in a blender or cut into medium-sized slices or slices. The amount of black pepper can be adjusted to your liking or replaced with ground pepper mixture.

Ingredients:

• cucumbers - 2 kg;
• dry mustard - 1 tbsp. the spoon;
• garlic - 1 head;
• ground black pepper - 1 tbsp. the spoon;
• salt - 1.5 tbsp. spoons;
• sugar - 0.5 cups;
• oil - 0.5 cups;
• vinegar - 0.5 cups;
• greens - to taste.

Cooking

1. Cucumbers are cut into cubes or circles.
2. Add finely chopped herbs and garlic.
3. Oil, vinegar, salt, sugar, pepper and mustard are mixed, poured into the cucumber mass, mixed.
4. Lay out the salad in jars, sterilize until the color of the cucumbers changes.
5. Banks are rolled up, turned over on lids, wrapped.

Finnish cucumber salad with mustard

To prepare a Finnish salad, cucumbers with mustard for the winter are preserved after preliminary boiling with hot and sweet peppers and onions. All vegetables here are chopped relatively finely, preferably in medium-sized cubes or grated, which allows you to use the snack as original sauce to meat.

Ingredients:

• cucumbers - 1 kg;
• mustard ready - 200 g;
• onion - 200 g;
• bell pepper - 400 g;
• hot pepper - 80 g;
• salt - 40 g;
• sugar - 120 g;
• vinegar - 100 ml.

Cooking

1. The vegetables are crushed, placed in a colander, the juice is allowed to drain, which is placed in the refrigerator.
2. Salt vegetable slices, leave for 2 hours.
3. Again, the mass is thrown back into a colander, allowed to drain, squeezed out of the juice.
4. Unsalted left juice (200 ml) is mixed with mustard, sugar, poured over vegetables, boiled for 10 minutes.
5. Add vinegar.
6. After a couple of minutes, the mass is laid out in a sterile container, corked, wrapped.

Salad of overgrown cucumbers with mustard

With mustard it will be a godsend for those who did not have time to collect young fruits in time. The result will be so striking and positive that in the future you will want to grow large cucumber specimens purposefully in order to prepare more delicious snacks.

Ingredients:

• overripe cucumbers - 2 kg;
• dry mustard - 1 tbsp. the spoon;
• minced garlic - 1 tbsp. the spoon;
• ground pepper - 1 tbsp. the spoon;
• salt - 2 tbsp. spoons;
• sugar - 0.5 cups;
• vegetable oil - 0.5 cups;
• vinegar - 0.5 cups;
• greens - 1 bunch.

Cooking

1. Cucumbers are peeled and entrails with seeds.
2. Cut the pulp into slices or sticks.
3. Garlic, herbs, salt, sugar, oil, vinegar and mustard are added.
4. Mix the mass, let stand for 2-3 hours.
5. Lay out the salad in jars, sterilize for 15 minutes.
6. Roll up the lids, insulate the workpiece until it cools.

Cucumber salad with onions and mustard

Cucumber salad with mustard without sterilization is prepared with the addition of onions and does not require long pickling, which saves an impressive amount of time. Cut vegetable fruits in this case, preferably not too thick circles or small sticks, so that they have time to fully warm up during a short boil.

Ingredients:

• cucumbers - 2 kg;
• onion - 400 g;
• mustard - 1 tbsp. the spoon;
• garlic - 2 cloves;
• ground pepper - 1 tbsp. the spoon;
• salt - 1 tbsp. the spoon;
• sugar - 50 g;
• vinegar and oil - 50 ml each;
• greens - 1 bunch.

Cooking

1. Cucumbers and onions are cut.
2. Garlic, mustard, pepper, herbs, salt, sugar and butter are added.
3. Transfer the mass to a container for cooking, heat to a boil.
4. After changing the color of the cucumbers, pour in the vinegar.
5. A minute later, the salad is laid out in jars, corked, insulated for a day.

Polish cucumber salad with mustard

The recipe for cucumber salad with mustard in Polish involves a combination of a base vegetable in an appetizer with bell pepper and onions. The components can simply be mixed or for more interesting appearance lay out the blanks in layers in containers. Garlic is traditionally squeezed through a press or cut into thin slices.

Ingredients:

• cucumbers - 2 kg;
• onion - 1 kg;
• sweet pepper - 1 kg;
• mustard - 1 tbsp. the spoon;
• garlic - 4 cloves;
• oil - 2/3 cup;
• salt - 2 tbsp. spoons;
• water - 1 l;

Cooking

1. Vegetables are cut and placed in jars.
2. Boil water with salt, sugar, mustard and butter.
3. Vinegar is added, marinade is poured into jars.
4. Sterilize containers for 20 minutes, cork, wrap.

Cucumber salad with mustard and carrots

A great addition to a casual lunch or festive table there will be a mustard salad of cucumbers and carrots, which can be grated on a regular or Korean grater, or simply cut into thin strips. The form of slicing cucumbers is not fundamental: it can be sticks, straws or thin circles.

Ingredients:

• cucumbers - 2 kg;
• carrots - 0.5 kg;
• hot pepper - 1 pc.;
• mustard grains - 4 teaspoons;
• garlic - 2 heads;
• oil - 0.5 cups;
• salt - 5 teaspoons;
• vinegar and sugar - 0.5 cups each.

Cooking

1. Cucumbers are cut, carrots and garlic are crushed.
2. Add hot pepper, mustard, oil, vinegar, salt and sugar, mix, leave for 2 hours.
3. The appetizer is packaged in jars, sterilized for 15 minutes, sealed.

Cucumber salad with mustard and pepper

A canned cucumber salad with mustard will turn out to be as rich as possible in taste, with a pronounced spiciness, if you add a large bunch of fresh herbs, a pod of hot and sweet pepper to the marinade mixture. Additional spicy and aromatic notes will add ground coriander and bay leaf to the appetizer.

Ingredients:

• cucumbers - 2 kg;
• sweet and hot peppers - 1 pc.;
• mustard - 2 teaspoons;
• garlic - head;
• oil - 50 ml;
• salt - 2 tbsp. spoons;
• coriander, ground black pepper, laurel and paprika - ¼ teaspoon each;
• vinegar and sugar - 2 tbsp. spoons;
• greens - 1 bunch.

Cooking

1. Two types of pepper, garlic and herbs are ground in a blender.
2. Spices, sugar, salt, oil and vinegar are added, chopped cucumbers are poured with a mass.
3. After 2 hours, the appetizer is laid out in jars, sterilized for 15 minutes, corked.

Cucumber salad with turmeric and mustard

Salad of chopped cucumbers with mustard and turmeric is not only tasty and appetizing, but also useful blank, which, thanks to spicy additives, will replenish the body with a mass of valuable elements. For confidence and long storage at room temperature a snack in jars can be additionally sterilized for 5 minutes.

So the time has come when we start making homemade preparations: we cook fragrant jam and of course, we make preparations of vegetables. After all, every self-respecting housewife must make homemade preparations for the winter for the future, as it is always an excellent snack or a pleasant, tasty addition to main courses. Today I have a new one, very tasty and not quite regular recipe pickling cucumbers, with the addition of grain mustard. This seasoning goes well with cucumbers, making them more savory and even more crispy. You may have heard this name: "Bulgarian cucumbers" - that's exactly what they are, with the addition of grain mustard to the marinade. Mustard seeds have a sharp, tart taste, slightly reminiscent of horseradish.

This seasoning perfectly stimulates the stomach and intestines. We prepare table mustard from ground seeds, add it to homemade mayonnaise, but from grains you can make excellent French mustard, and also add grains to your taste in food, for example, in salads, various sauces, use it for pickling and, of course, for preserving vegetables , mushrooms, etc. But before you add mustard seeds to the dish, they should be lightly roasted to activate the aromatic oils.

This is not required for pickled cucumbers with grain mustard, we simply pre-wash and dry the grains thoroughly, and then put them in jars with all the spices of your choice. After all, each housewife pickles cucumbers exclusively in her own way. I always make pickled cucumbers according to one recipe that I got from my mother and grandmother ... Therefore, here I just added mustard seeds.

Would need:

• Cucumbers - I have 3 jars, a volume of 1.5 liters. each
• Dill umbrellas - 2 pcs. in every jar.
• Black peppercorns - 3-5 pcs in each jar.
• Bay leaf - 1-2 pcs. as desired in each jar.
• Carnation - 2-3 pcs. in every jar.
• Garlic - 2-4 cloves per jar
• Mustard seeds - 1 tsp each on a jar.
• Vinegar 70% - 1 tsp each for each jar

to prepare 1 liter. marinade:

• Salt - 2 tbsp. topless
• Sugar - 2 tablespoons topless
• Water - 1 l.

For the indicated volume (3 cans of 1.5 liters each), it took me 2 liters. brine.

How to cook pickled cucumbers with mustard seeds:

I usually pre-soak cucumbers for 5-6 hours. Today I just washed them thoroughly and soaked them in cold water in the evening. I wash jars and lids with soda, rinse well and sterilize.

I already told you how fast you can. Many housewives sterilize in the oven or on the stove. Sterile jars are covered immediately with sterile lids.

We prepare all the spices, clean the garlic. Drain the cucumbers and cut off the buttocks and ponytails. Again, many housewives pickle cucumbers without cutting off the tails. We put dill umbrellas, garlic, black peppercorns, cloves, bay leaves in sterile jars and pour a teaspoon of mustard seeds.

Now we need to lay the prepared cucumbers tightly in jars. While laying the cucumbers, boil the water. My mother taught me to pour cucumbers 3 times: 1 time just with boiling water (drain), 2 times already pour the prepared brine (drain into a saucepan) and 3 times boil the brine drained from the cans of the second bay, boil and fill it for storage.

Pour boiling water into tightly packed jars to the top for 15-20 minutes and drain into the sink (the first pouring of boiling water just shows us how much water we need to make the brine. I got 2 liters of water for 3 one and a half liter jars)

While the jars are filled, we make a 2 liter brine. water + 4 tbsp. sugar + 4 tbsp. salt. Bring to a boil and pour the cucumbers a second time with this brine. Again, let the cucumbers stand in the brine for 15-20 minutes, then drain the brine from the jars into the pan and bring to a boil again. Before pouring cucumbers for the third time, add vinegar to each jar. 1 tsp for 1.5 l. bank. And when the brine boils, fill the jars to the top and cover with lids.

It remains only for us to roll up the turnkey jars or simply close the lid if it is screw. We turn the jars CAREFULLY onto the lid and leave it in this position until it cools completely. You can cover the jars with a blanket on top. This is the beauty I got. Now it remains only to wait for winter and open fragrant, crispy cucumbers.

Svetlana and my home site wish everyone a pleasant appetite!

How to marinate - you will find in step by step recipe with photo

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 with allspice, chili pepper, an onion or carrot looks very appropriate, laid whole.

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.
• Do not ignore cherry 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 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:

1. Pour the cucumbers with water and leave for several hours.
2. 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.
3. 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.
4. 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:

1. Soak the cucumbers for several hours, then they will get the missing water and will be strong.
2. 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.
3. Dissolve salt in cold water and pour it into a jar. Cover with a nylon lid and set to salt.
4. Every 3-4 days, drop in and check that the cucumbers are covered with water. Add water if necessary.
5. 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.
6. 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:

1. Cut the cucumbers and put in a bowl. Pour sugar and salt, pour in oil and vinegar, add chopped garlic and mustard seeds.
2. 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.
3. 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.
4. 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:

1. Prepare vegetables and spices for canning (wash, cut off the tips).
2. Put the leaves and garlic in the bottom of the container. Pack greens tightly and pour boiling water over.
3. Let stand for 10 minutes to warm the cucumbers, drain the water.
4. After that, separately dissolve the salt in cold water and pour the solution into the jar to the top.
5. 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 everybody.

How to pickle:

1. Wash the greens and place them in cold water for 4 hours, thanks to which the cucumbers will be strong.
2. Put a part of the greens on the bottom of the container, then lay the greens, alternating them with greens (layers).
3. 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.
4. The blank will be ready after 2-3 days. Banks for winter storage, immediately after you fill it with brine, roll it up under an iron lid and send it 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:

1. 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.
2. 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.
3. 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 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:

1. Soak the cucumbers for several hours, peel the garlic.
2. Put greens and greens in jars, pour in boiling water and cover with lids - let the workpiece infuse for 10-15 minutes.
3. Then drain the liquid, add sugar and salt and boil.
4. 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.