Cucumbers firmly occupy their place on our table. Salads, pickles, okroshka are inconceivable without a fresh fragrant cucumber. And how many recipes exist for preparing crispy cucumbers for the winter! Experienced housewives they know that everything we prepare in the summer will delight us on a cold winter day.
Canned or pickled cucumbers, fragrant, smelling of garlic and cherry leaves, crunching appetizingly on the teeth - the dream of any housewife.
Back in the 18th century, thrifty hostesses salted cucumbers in barrels for the winter. Each housewife had her own secret recipe, inherited from her mother or grandmother. Vegetables in barrels retained their taste until the end of Lent. Cherry, currant and oak leaf, horseradish and garlic were added to the marinades.
Today we are harvesting cucumbers for the winter in jars, and to make them really tasty, we have our little secrets that we will share with you.
For seaming, you need to choose young cucumbers with thin skin, dark green in color with pimples. Ideally, if you can pick them up in size, no more than 8 cm in length. Of course, the best thing is the vegetables collected on your site, but if there is none, then when buying cucumbers in the market, be careful.
Before you start processing vegetables, they must be soaked. Put in a large container, pour cold water and leave for at least 8 hours. Remember that the colder the water, the more appetizing the cucumbers will be, so do not be lazy and change the water several times.
Be careful in the choice of spices and herbs: dill and parsley, if they are provided for in the recipe, cut off and, after rinsing with cold water several times, put to work. Do not get carried away with garlic, if you shift it, the crispy effect will disappear.
When choosing a recipe according to which you will cook vegetables for the winter, consider the taste preferences and wishes of your family. Cucumbers are preserved with vinegar and citric acid, without sterilization, by the method of hot triple pouring, and together with zucchini, squash and tomatoes. Gherkins are poured tomato juice, with cucumbers they cook lecho and delicious salad of chopped cucumbers with onions.
Today we bring to your attention a recipe for pickled cucumbers with mustard powder for the winter. Mustard cucumbers have a piquant, spicy taste, they are crispy, firm and very appetizing.
Taste Info Cucumbers for the winter
Ingredients for two liter jars:
- Fresh cucumbers - 2 kg,
- Refined vegetable oil - 100 ml,
- Dry mustard - one and a half tsp
- Parsley - 1 bunch,
- Salt - 1.5 tbsp.
- Sugar - 180 g,
- Table vinegar 9% - 80 ml,
- Black ground pepper- 0.5 tsp
How to cook pickled cucumbers in mustard in jars for the winter
Washed and soaked cucumbers are cut lengthwise into four parts.
Rinse the parsley under running cold water, dry with a napkin and finely chop. V vegetable oil pour vinegar, add salt, sugar, pepper and dry mustard there, and mix everything thoroughly.
Pour the marinade into a large cup (preferably enameled) and lay out the cucumbers. We try to make sure that the marinade completely covers the vegetables. We leave for 3 hours.
Cooking two liter cans: wash with baking soda, rinse, let the water drain. We put cucumbers in jars "standing".
We distribute the marinade equally among the jars with the juice released from the vegetables.
Pasteurize in the usual way. In a saucepan with a wide bottom, lay several layers of gauze or soft cloth, put the jars with the workpiece, pour water over the shoulders of the jars, cover them with iron lids and boil for 20 minutes.
We take out the jars from the water, roll them up and put them on the lid. Wrap with a blanket and leave to cool completely for 48 hours.
Delicious spicy cucumbers in mustard for the winter in jars ready. Hide them in the pantry and let them delight you in the winter. Bon Appetit!
My grandmother loved to “set” pickles with mustard for the winter. Then her recipe passed to her mother, and from her to me. Thus, we have been using it for 50-60 years, which gives me the right to call it classic.
Over the years, only the way of preparing jars before laying cucumbers has changed. First, they were disinfected with steam from boiling water from a kettle, and their hands were often burned. Then they began to warm up the dry jars in the oven. The microwave ovens that appeared successfully replaced them, while the warm-up time was reduced.
Another change was the use of jars with a capacity of 1.5 liters instead of three liters, since they are more convenient for storage; in winter, the contents of a “one and a half liter” are usually eaten twice. By the way, such containers “require” the use of small cucumbers, the appearance and taste of which compares favorably with large ones.
Classic recipe for pickled cucumbers with mustard for the winter
On a jar with a capacity of 1.5 liters, we need:
- 15 - 16 pieces of small cucumbers
- 2 cloves of garlic, if it is young, you can use its skins
- 2 - 3 leaves of blackcurrant and cherry
- 1 teaspoon (heaping) mustard seeds
- 2 bay leaves
- 1 teaspoon coriander seeds
- 2 - 3 dill umbrellas, preferably dried
- 1.5 tablespoons of salt
- 1 tablespoon sugar
- 1 tablespoon 9% vinegar
The use of mustard seeds allows you to get a double effect: in addition to inhibiting the fermentation process, the combination of mustard and coriander gives an interesting flavor to the taste of cucumbers.
Cooking order
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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)
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 habitual recipe pickling cucumbers with the previous one and got, in my opinion, a brilliant result! Almost the same ingredients, but the taste is different.
We offer you an unusual preparation of cucumbers for the winter - with dry mustard. Cucumbers are canned without vinegar and without sterilization, the main thing is to prepare the jars well and follow all the technology, and tasty and spicy cucumbers will delight you all winter! Such cucumbers can be served with almost every dish, but they are especially good as a snack for alcohol - strong, moderately spicy and with a pleasant sourness!
Thanks to mustard, cucumbers are dense and crispy, the only drawback of this blank is that it must be stored in a cool place. Don't let the cloudy brine fool you, when using dry mustard, there shouldn't be another.
According to this recipe, it is better to use cucumbers that are small and not overgrown, since the laying in the jar is carried out after the cucumbers are combined with the marinade. Adjust the amount of sugar and salt to your taste, someone likes sweet cucumbers, and someone does not add sugar at all. Pickled cucumbers with dry mustard for the winter are tasty and crispy, we will tell you in more detail how to make them.
Taste Info Cucumbers for the winter
Ingredients
- Cucumbers - 1-1.3 kg;
- Onion - 200 g.
- For marinade:
- Water - 1 l;
- Dill - 1 bunch;
- Dry mustard - 35 g;
- Sugar - 4 tablespoons (without a slide);
- Salt - 2 tablespoons (without a slide);
- Bay leaf - 1 pc.;
- Ground red pepper - 1 tsp;
Cooking time - 45-50 minutes. Output - 2-2.5 liters
How to cook pickled cucumbers "Gorchichniki" with dry mustard for the winter
Rinse hard freshly picked cucumbers in cool water, not forgetting to pluck the existing dry flowers from the tips.
In the event that the cucumbers were purchased at the market or harvested yesterday, soak the cucumbers in cold water for 5-6 hours. Keep an eye on the temperature of the water so that it does not heat up and always remains cold, to do this, change the water every hour.
Peel the onion heads and cut them into half rings. Cut off both ends of the cucumbers, then toss the cucumbers with the chopped onions.
Rinse the dill well, shake and finely chop with a knife. Pour about a liter of water into a large saucepan and bring to a boil. In boiling water, add chopped dill, dry mustard, ground red pepper, salt, sugar and powdered bay leaf. After boiling, boil for 1-2 minutes, so that the crystals of sugar and salt dissolve. Be sure to remove the foam.
Carefully put cucumbers and onions into the boiling marinade, after boiling, mix everything well and remove from the stove. Cucumbers should not have time to change their bright green color.
Arrange cucumbers in sterilized jars, top with marinade so that it covers the entire jar to the top.
Then cover with boiled lids and roll up. To increase the sterilization effect, wrap the jars with a warm blanket, and only after cooling, store them in a cellar or refrigerator. Pickled cucumbers with dry mustard will be ready only after 1.5-2 months, by which time fresh vegetables will just depart.
Note to the owner:
- If the lid of the jar of cucumbers is swollen, then the harvesting technology was violated or the jars with lids were poorly sterilized. It can also be called as a reason - an unsuitable variety of cucumbers for pickling. Such blanks should not be stored, the risk of intestinal disorders increases every day when eating spoiled cucumbers.
- If there are no small cucumbers, but only large ones remain, do not worry, you can also make a blank from them. In this case, cut the cucumbers lengthwise into 6-8 parts and preserve in this form.
Pickled cucumbers for the winter are one of the most sought-after snacks of all the preparations that we stock up in large quantities every year. It is for this reason that every year there are more and more delicious and varied recipes. You can already find whole books on sale, where more than a hundred descriptions of various options for blanks are given.
And despite the fact that each hostess already has her own signature cooking options, you still want to cook something new every time to please your loved ones. And surprise your friends when they come to visit.
And just such an innovation, cucumbers with mustard can be considered. To be honest, I don’t know how long such harvesting methods have been used in general. I started using them myself not too long ago. But despite this, our family liked such a spicy snack, and even took root. That allowed me to expand its geography with each new season, adding all new recipes to my piggy bank.
In all options, I tried to use different methods, starting with the fact that some of them were prepared with sterilization, some without it. Somewhere dry mustard was used in powder, somewhere in finished form, and in two versions I used mustard seeds.
I must say that in all the recipes proposed today, variations are allowed. Well, firstly, in any of them you can use the mustard that is. Secondly, any option can be prepared with or without sterilization. It is important to understand that if you do not want to sterilize the workpiece, then the fruits must still be subjected to heat treatment. There are several ways to do this. And today I will tell you what they are.
And you, thanks to the information received, will be able to make recipes yourself. And if you don’t want to waste time on this, then just take any of the proposed options and cook according to it. For all of them, very tasty snack cucumbers are obtained, which are found on "Hurrah" on any table - even on a festive, even on an everyday one.
Also from such cucumbers are obtained and. And this is another great incentive to stock up on more of them.
Of course, calling this recipe the most delicious may not be entirely correct. Other recipes also cannot be considered less successful. But in my subjective opinion, it is this option that deserves to be prepared according to it in the first place.
This recipe calls for sterilization. And I will use liter jars for conservation.
In the photo you can see that I have a large amount of ingredients needed for canning. Let this not mislead you. All these components are prepared immediately for 5 different options. I prepared them all at once, so that later in the turmoil I would not forget anything.
And you take only those of them that are needed for this or that recipe.
We will need (for 2 liter jars):
- cucumbers
- mustard ready - 3 tbsp. spoons
- dill - 4 umbrellas
- garlic - 4 cloves
- horseradish leaf
- cherry leaf - 8 pcs
- black pepper - 10 peas
- allspice - 4 peas
- cloves - 4 buds
- sugar - 0.5 cups
- vinegar 9% - 0.5 cups
- salt - 1 tbsp. spoon with a small slide
- cold water - 3 cups
Cooking:
1. Soak cucumbers in cold water. A liter jar takes about 9 - 10 small-sized fruits. Namely, these are best used for conservation. You can pre-place the fruits in a jar to find out how many you need. Then take out and soak.
It is a must to soak them. And even if you just picked them from the garden. This will make them crispy, and the skin is tender and pleasant to the taste.
You can soak them, just for an hour - this is just when they were just collected from the garden, and up to 4 hours if they were collected the day before. Or when bought in a store or market, and it is generally not known when they were assembled.
If you soak the fruits for several hours, it will be better if you change the water in them every hour.
I have a lot of them soaked, this is for all today's recipes. You soak as much as you need. By the way, you can preserve both in two-liter and three-liter jars. You just need to count the number of ingredients.
2. In the meantime, we have free time, you can wash and sterilize the jars. It is best to wash them with ordinary baking soda. It not only perfectly copes with any dirt, but also disinfects the container. After washing, the jars must be sterilized. This can be done in several different ways
- steamed, as I do, with the help of a special device - nozzles on the pan.
- in the oven. This method is especially good when you use many cans at once.
- in the microwave. When using this method, be sure to pour some water into the jar so that it does not burst when heated.
You also need to wash the lids. For conservation, I use only metal lids for seaming. Although it may be possible to use screwed ones. Lids, by the way, must not only be washed, but also boiled.
Sterilization of dishes is very important in any process of preparing food for the winter. And you should never ignore it!
After the jars are sterilized, put them upside down on a towel. Let them cool and dry.
3. In the meantime, it's time to drain the water from the soaked fruit. Their "crunchiness" can be tested by eating one copy - it should be crispy. This means that our snack will also be crispy. But we have not yet used all the secret mechanisms for this.
4. Wash the fruits and cut off the ends on both sides. This will help them dry out better. And also air will come out of them better, which will give a better guarantee of their safety in the future.
Try a piece of the skin from the side of the butt so that you don’t accidentally catch some bitter specimen and spoil our whole taste. Although this is extremely rare with small cucumbers.
Wash all greens. And it is better to wash it and pour boiling water over it. Not prevent.
5. Put the finished fruits in a bowl to drain excess water.
6. In the meantime, the jars have cooled down and you can start filling them. Immediately put the greens in both jars in turn - a dill umbrella, a small piece of a horseradish leaf, two cherry leaves each. Put pepper and clove buds down.
Of course, you can dispense with recipes using mustard and without horseradish leaves, since both are responsible for preventing mold from forming. But we will add a little. Horseradish leaves, as well as cherries, help to keep the crispy workpiece for a long time.
7. Lay out the cucumbers. The first layer is vertical, in a row, so that they stand like soldiers in the ranks. To do this, pick them all of the same height and preferably size. You need to fill the jar as tightly as possible, we are not conserving brine. This is, firstly, and secondly, densely laid out fruits are more crispy.
Little pickle, a lot of cucumbers - that's the secret of success!
8. In the middle, after the first layer, put the garlic cut into slices or plates. You don't need to add a lot. Its large amount softens vegetables, you need to know this!
9. We still have enough space left to fill it with small fruits. Therefore, we no longer put them, but arrange them horizontally. As many as fit. You can cut them into two halves, but it is better to choose the smallest ones and fill the remaining space with them.
10. Put two more cherry leaves on top, a small piece of horseradish leaf and a dill umbrella. Cover with a metal lid.
11. Prepare the marinade. To do this, pour the required amount of water into the pan. If the jars are filled quite tightly, then this water will be enough for exactly two liter containers.
Put it on fire.
12. Put mustard into the water.
You can use ready-made diluted mustard. Or you can have one with mustard and seeds. For some reason it is called "Bavarian". Which will surely add "weight" to our workpiece).
Stir content. The mustard is still floating in the form of lumps, but when the water boils, the lumps will completely dissolve.
13. Put the required amount of salt and sugar in the marinade. Boil.
Do not use iodized salt for salting. It causes fermentation processes. And we don't need that!
14. Pour in the vinegar and mix again. Boiling will stop for a short while, but soon the marinade will boil again. If by this time there are still lumps in it, then they can be stirred with a whisk.
15. After boiling, let it boil slightly over medium heat without intense boiling for 2 minutes, then pour the marinade into jars. Until the very end. As you can see, the marinade turned out to be cloudy. It's because of the mustard. It will remain so for the entire storage period, but don't let that bother you. It's just a marinade.
16. Pour warm water into a large saucepan, line the bottom with a napkin or towel, and put the jars with the contents into it. Pour the marinade under the very neck and close with a metal lid.
Add enough water to reach the shoulders of the jar.
Do not place jars with hot contents in cold water. As well as containers with cold contents - in hot water. In both cases, the glass may burst, and the entire workpiece will be damaged. Warm water and in one case, and in another - the best option.
17. Bring the water in a saucepan to a boil. It should be moderately intense so that water is not poured under the lid on one side, and so that boiling is still present.
18. Sterilize the contents after boiling water in the pan should be 7 - 8 minutes. Then take out one jar and tighten the lids with a seaming machine.
19. Turn over the containers with the contents, placing them on the lids. Cover carefully with a blanket. This will extend the sterilization process for another day. During this time, the cucumbers will cool very slowly, which will have a great effect on them. palatability and in storage.
It is very good to put many cans under one blanket. Cooling such blanks will be at least 24 hours. Today I opened my blanks, more than a day has passed, and they were still warm.
20. After cooling, turn the jars over to their usual position and place in a dark, cool place for storage.
In order to be well salted and saturated with marinade, the blanks will need to stand for at least a month. And only after that it will be possible to treat yourself and treat your loved ones.
All subsequent recipes will describe only the cooking process itself. Without a description - why it needs to be done. Therefore, be sure to read the first option with them. To understand what, why and why you are doing.
Cucumbers marinated with mustard seeds
For this recipe, I propose to cook canned cucumbers with mustard without sterilization. We will also cook in liter jars. But if desired, jars can be taken in any size. Only in this case it will be necessary to change the proportions of the preparation of the marinade.
- cucumbers
- mustard seeds - 1 - 1.5 tsp
- garlic - 2 cloves
- horseradish leaf
- currant leaf - 3 pcs
- cherry leaf - 3 pcs
- tarragon - twig
- Dill
- allspice - 2 peas
- black pepper - 5 peas
- chili peppers - optional
- cloves - 2 pcs
For the marinade (per 1 liter of water):
- salt - 1 tbsp. spoon with slide
- sugar - 2 s. spoons
- vinegar essence 70% - incomplete teaspoon
A liter of marinade is about enough for two tightly filled liter jars. So keep this in mind when preparing.
Cooking:
1. Soak cucumbers in cold water for an hour, two or three, depending on when they are collected. After soaking, they should be thoroughly washed, cut off the ends and put in a bowl to drain excess water.
2. Thoroughly wash and sterilize jars and lids. Then put on a towel neck down to glass all the water.
3. At the bottom of each container, put a sprig and an umbrella of dill, two leaves of cherries and currants, a sprig of tarragon and a horseradish leaf. Of course, not all, but only a small part of it. Approximately 5 centimeters wide.
Horseradish root can also be used instead of horseradish leaves. To do this, it must be cleaned and cut into thin strips.
4. Put a mixture of peppers on the bottom. For spiciness, you can add red spicy capsicum, a small piece about a centimeter thick. But this is optional.
I always add it, I like the taste it gives. But today we have a recipe with mustard, so see for yourself. You can add, but only a little.
5. Set up the first row of cucumbers. Remember that it is better to expose them vertically. So they will not only stand up tightly, but also marinate better.
6. Put the remaining herbs and garlic in the second layer, which is pre-cut into slices or plates.
7. Then smaller fruits. They will most likely stand up in the jar, so we place them horizontally. We fill the container as densely as possible.
8. In the same way, we fill all the jars that we have prepared.
9. Boil water. Pour boiling water over the contents to the very neck and tightly cover with lids. Leave to infuse for 10 minutes. Then drain the water. For this there is a special plastic cover with holes.
There are two options here. The same water can be used further by pouring it into the pan. Then give it the opportunity to boil again, and then pour again.
And you can use new water every time. To obtain a lighter brine, the second option is used. And for a richer taste - the first option. So choose for yourself which one you will use.
10. After the water has been drained, we will again need boiling water (according to one of the options), which we must again pour into the jar. Cover again and leave for another 10 minutes.
After this time, drain the water again. And put mustard seeds in a jar. A teaspoon is enough, but if you like it spicier, then add one and a half spoons per liter jar.
11. If you use fresh water every time, then you can do the marinade. To do this, boil water and add salt and sugar to it.
If you use secondary water, then wait 10 minutes while cucumbers are in it. Then pour it into a saucepan and add salt and sugar there.
In both cases, wait until it boils. And then pour the contents of the cans. Without topping up to the very top, add vinegar essence, as you can see from the recipe, you need an incomplete teaspoon. That is, not complete, and not a half, but somewhere in the middle.
12. Then add the marinade to the very top and cover with a lid. At the same time, it’s good if even part of the marinade spills a little. Let stand for 2-3 minutes to release the air, if there is still any. You don't need to open the lid to do this! He will come out if he stays.
However, if you see air bubbles in the jar, grab it with your hands on both sides (use a towel for this) and gently rotate it from side to side. To help the bubbles rise to the top. It happens that they get stuck between the fruits, even though there are bubbles.
13. Tighten the jar with a metal lid and place it upside down under a warm blanket or towel. Leave in this form until completely cooled. It's about a day.
14. Then turn over again and put away for storage. Like other preservation, it must be stored in a dark, cool place.
As you can see, the cucumbers turned out very beautiful. They have a nice olive color, clear brine and are very tasty.
A distinctive feature of this method is that we have not sterilized the products. But as you have noticed, it has been treated three times with boiling water. The first two times we kept the fruits in them for 10 minutes. And for the third time they left the banks under the "fur coat" for almost a day. Thanks to this, as well as preservatives in the form of sugar, salt and vinegar essence, they are not only tasty, but also well stored. Which, you see, plays an important role in the canning process.
If, according to the first recipe, we prepared them with sterilization, and the second without it (but in the second version, we poured boiling water over the workpiece three times), then in the next recipe everything will be completely different. This is another way without sterilization, and without pouring boiling water into jars. Interesting?! Then read the recipe. And take note of the method. Thus, they can be processed for other harvesting methods.
Cucumbers with mustard seeds and aspirin
I will preserve this way in two-liter jars. But again, let me remind you that the capacity of the tank does not matter. You can marinate in any jar size.
Also a feature of this method is that in addition to salt, sugar and vinegar, I use an aspirin tablet as a preservative. I have already shared a recipe where I use aspirin. And here is another recipe.
We will need (for a two-liter jar):
- cucumbers
- mustard seeds - 1.5 tsp
- onion - 2 pcs
- garlic - 3 cloves
- a mixture of greens and leaves - any (dill, parsley, horseradish leaves, cherries, currants)
- allspice - 4 peas
- black peppercorns - 6 - 8 pcs
- hot peppers - to taste and desire
- cloves - 3 buds
For marinade per 1 liter of water:
- salt - 2 tbsp. spoons
- sugar - 1.5 tbsp. spoons
- vinegar essence - 1 teaspoon (not quite full)
- aspirin - 1 tablet
Cooking:
1. As I said, in this recipe we will use a different way of processing the main component. Pay special attention to this. But first, as usual, we need to soak the fruits in cold water for an hour, two, or three. The time depends on when the crop is harvested.
2. Then cut off the ends on both sides and put the prepared fruits in a large container. Boil water and pour boiling water over fruits. To cover with a lid. Leave it like this until they are completely cool. Well, or you can wait until the water becomes a little warm. It is advisable not to open the lid at this time so that the fruits have time to steam thoroughly.
During this time, their color will change from normal to a pleasant olive.
3. Wash and sterilize jars and lids.
4. Prepare all the ingredients so that everything is at hand. Wash greens and leaves and scald with boiling water.
5. Put greens on the bottom of the jar - it is desirable that it be a piece of horseradish leaf, currant leaf, a couple of cherry leaves, and always a sprig, or a couple of dill umbrellas. But do not lay out everything, leave a little in order to put it in the middle or at the very end.
Also immediately put in a jar a mixture of peppers and cloves.
6. When the cucumbers reach the desired state, that is, they have completely cooled down, drain the water from them. But do not pour it out, but pour it into the pan. We will fill the contents of the jar with this water.
7. Put the fruits in a jar, trying to fill it very tightly. When the jar is half filled, lay out the onion, cut into slices or rings. And also in the intervals between the cucumbers put garlic sliced \u200b\u200bin plates.
8. Then continue to fill the jar with fruits. Lay out larger copies down, and smaller ones on top. And the first layer lay them vertically, and the second, as it turns out.
9. Fill in the gaps with the remaining onion and garlic. Put the remaining greens in the middle or at the end.
10. Immediately sprinkle mustard seeds on top.
11. Crush an aspirin tablet in a spoon and also pour it on top.
12. Measure the required amount of drained water. If you have a two-liter jar prepared for conservation, which is very densely filled with fruits, then it will need about 1 liter of water, respectively, for a liter jar - 0.5 liters of water, and for a three-liter jar - 1.5 liters of water.
In accordance with this, we calculate the amount of water needed to prepare the marinade. If the drained water is not enough, then you can add the missing amount of regular water.
13. Put the water in a saucepan on the fire and pour the required amount of salt and sugar into it.
You can pour salt and sugar just into a jar. This is also allowed. But it's better to boil it anyway.
14. When the brine boils, pour it into a jar, adding an incomplete teaspoon of essence. It is necessary to pour water to the very edge, so that when you cover it with a lid, the brine overflows a little through it.
15. Let stand for 5 minutes to release air bubbles. Do not open the lid in this case. If the bubbles have accumulated somewhere and cannot find their way out, then slightly rotate the jar from side to side. At the same time, you do not need to lift it, rotate it right on the table. And in order not to scratch the table, lay a napkin under the jar.
16. Screw on the lid with a seamer. And turning the jar over, put it under a towel or blanket until it cools completely.
Store in the usual position in a dark, cool place.
Many of my friends ask me why put aspirin in the brine. Quite simply, aspirin is an acid.
- It allows you to better save blanks for the winter.
- Cucumbers with its presence never soften and always remain crispy.
- With aspirin, less vinegar or essence can be added, resulting in a non-acidic product.
By the way, I tried to cook according to the same recipe and without aspirin. They also keep well, but I added a little more vinegar. Therefore, there is always a choice, and it remains yours.
Video on how to cook cucumbers with mustard seeds without sterilization
Our blog also has a YouTube channel where we make videos with our favorite recipes. And our young project has already got regular viewers.
We have not ignored today's topic. Crispy cucumbers are painfully tasty. And here is the recipe.
Watch and cook for health. Let your preparations always be tasty and perfectly stored.
Now for another recipe.
Crispy cucumbers for the winter with mustard powder
We have already prepared the preparation with diluted mustard and seeds. Now I propose to do this with mustard powder.
We will need (per liter jar):
- cucumbers
- onion - 1 pc.
- bell pepper- 1 PC
- garlic - 2 cloves
- dry mustard - 0.5 tsp
- parsley, dill, tarragon, horseradish leaf
For the marinade (per liter of water):
- salt - 2 tbsp. spoons
- sugar - 2 tbsp. spoons
- vinegar essence - an incomplete teaspoon (a little more than half a spoon)
- black peppercorns - 5 pcs
- allspice - 2 peas
- cloves - 2 buds
Cooking:
1. Soak cucumbers in cold water for an hour, two, or three, depending on when they are harvested. Then rinse thoroughly in cold water and cut off the ends.
2. Put some greens in washed and sterilized jars. The recipe lists the herbs I used. But you can replace components, including, for example, cherry and currant leaves, or horseradish root.
3. Cut the onion into rings or half rings, and put a part on the bottom.
4. Fill the jar with fruits, inserting chopped bell peppers, the remaining onion and garlic into the free places, which can also be cut into plates.
5. Put the remaining onions and herbs on top.
Sprinkle mustard on top.
6. Prepare the marinade. Its calculation is given per liter of water, or for two liter cans of blanks. Pour water into a saucepan and put it on fire. Add all ingredients, except vinegar, to prepare the marinade and bring to a boil.
7. Let it boil for 2 - 3 minutes, then pour it into jars. Add essence to each of them. The essence can be replaced with 9% vinegar (it will need 80 ml). It will need to be added to the marinade when the water boils. And after the second boil, turn off the heat and pour the contents of the jars with the marinade.
8. Since we did not preliminarily pour boiling water over the contents of the jars, and did not keep our cucumbers in it, they must be sterilized. To do this, collect warm water in a saucepan, line the bottom with a napkin and put jars in it. After the water in the pan boils, detect 10 minutes.
This is the time we need to sterilize a liter container. We sterilize a two-liter one for 20 minutes, and a three-liter one for 30 minutes.
9. After sterilization, the jars must be carefully removed with tongs and screwed on with lids. Take out glass containers very carefully so as not to drop the jar and burn yourself.
10. As usual, turn the jars upside down and cover with a towel, leave to cool for a day. Then put away for storage.
You need to store them, as usual, in a cool, dark place.
How to prepare cucumbers without adding vinegar
And the cucumbers prepared in this way will need to be stored in the refrigerator. Since they are prepared without any vinegar at all and are poured with ordinary cold boiled water.
We will need (per liter jar):
- cucumbers
- dry mustard - 1 tbsp. a spoon
- greens for conservation - dill, parsley, horseradish, currant leaf and cherry
- peppercorns - 5 pcs
- allspice - 2 pcs
- cloves - 2 pcs
For brine per 1 liter of water 2 tbsp. tablespoons of salt and 1 sugar.
Cooking:
1. Soak the fruits in cold water. Then wash and cut off the ends on both sides. Wash all herbs and leaves.
2. In sterilized jars, put a part of the greens and a mixture of peppers and cloves on the bottom. Then tightly lay the cucumbers. Put the rest of the greens on top.
3. Displace salt and sugar in cold boiled water and let stand so that they dissolve. To do this, periodically mix the contents. It is better to do this in advance, since the crystals will dissolve a little longer than in hot water.
4. Pour cold brine. Leave some space on top for the mustard. Pour it in the form of a cap, and without stirring, immediately close with a plastic or screw cap. Remove to refrigerator.
A month later, the cucumbers are ready. All this time they should be stored in the refrigerator.
pickled spicy cucumbers
And here is another one of interesting recipes, to which you should pay close attention. Cucumbers according to that recipe are not pickled, but fermented. This process is not very fast, but interesting. As well as the taste of the finished workpiece.
Try it, maybe this recipe will have its fans.
As you understand, fermentation occurs due to the natural process of fermentation. This method was previously used in villages where there were no seaming machines at all. True, then they were fermented in this way without any mustard.
But now the methods of harvesting with mustard are very fond of the people, and therefore the recipe has already been adapted for new preferences.
And that's all the recipes for today. They are all different, no one is alike. Various preliminary methods of processing cucumbers are used everywhere; various preservation methods - with and without sterilization; various ways storage; Yes, and mustard is used everywhere in its various states.
I hope that you liked the recipes and you can choose one of them for yourself. I prepared cucumbers in this way according to all the methods described. And I must say that it didn't take too long. All recipes, except for the last one, are very simple, and it does not take much time to implement them.
Share recipes with your friends. Let them have delicious preparations for the winter. And I say goodbye to you on this.
Good luck with your preparations!
