home Auditorium 7 Canned cucumbers with mustard seeds for the winter: step-by-step recipe. Cucumbers with mustard for the winter. The best recipes with photos

Canned cucumbers with mustard seeds for the winter: step-by-step recipe. Cucumbers with mustard for the winter. The best recipes with photos

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Photo gallery: Cucumbers with mustard for the winter: in jars, without and with sterilization, without vinegar. The best step-by-step recipes with photos of pickled and pickled cucumbers with mustard for the winter

Cucumbers are rightfully considered the “kings” of garden beds and the main ingredient in many winter preparations. The vegetable season is fleeting, so housewives strive to close as much of this useful strategic product as possible for the winter. Canned cucumbers with mustard for the winter in jars will be an excellent alternative to traditional marinades and pickles. Crispy, elastic, with a piquant taste and aroma, these cucumbers can be safely served at the holiday table - they will go with a bang! Moreover, the snack goes well with many hot and cold dishes and alcoholic drinks. We offer you original recipes for cucumbers with mustard - without sterilization and with it, without vinegar, with the addition of various spices. Using our step-by-step recipes with photos, you can easily and quickly close cucumbers with mustard for the winter in different ways. Have a delicious cucumber crunch!

Pickled cucumbers with mustard for the winter in jars - a simple step-by-step recipe with photos

The spacious shelves of the pantry are lined with rows of jars of pickled and pickled cucumbers, and generous harvests continue to “arrive” from the beds. In this case, you will definitely need our simple step-by-step recipe for cucumbers with mustard for the winter. The quantity of ingredients indicated in the recipe is enough to prepare 7 - 8 half-liter jars of such a spicy, aromatic snack. Cucumbers with mustard - tasty and natural!

Ingredients for preparing cucumbers with mustard for the winter:

Step-by-step instructions for the recipe for cucumbers with mustard in jars:

Pickled cucumbers with mustard for the winter - a quick recipe without sterilization

Spices significantly improve the taste of fresh cucumbers, giving them spiciness, pungency and a wonderful aroma. In addition, this recipe is quick and without sterilization, so that a significant part of the nutrients and vitamins will be retained in the fruit. Wooden barrels are usually used as containers for pickling cucumbers with mustard for the winter, but glass jars are also perfect for this purpose. These pickled cucumbers with mustard turn out crispy and incredibly tasty. And they need to be stored in a cool place - a cellar or refrigerator.

To pickle cucumbers with mustard for the winter, we stock up on the following ingredients:

cucumbers – 10 kg
dill greens (umbrellas)
garlic – 2 – 3 heads
leaves of cherry, oak, black currant
horseradish root and leaves
black peppercorns
hot pepper – 1 – 2 pcs. (spiciness to taste)
bay leaf
salt – 300 – 400 gr.
dry mustard – 0.5 cups
water – 5 l

The procedure for pickling cucumbers with mustard for the winter:

Wash fresh cucumbers and soak in cold water for 5 – 6 hours. During this time, we set the water to boil, which we then cool.
It is better to take three-liter jars for pickling - they need to be washed clean. We lay out the bottom of each jar with layers of herbs and garlic, and press the soaked cucumbers tightly on top. Then again a layer of herbs and garlic and again cucumbers until the jar is filled to the top.
We prepare the brine from boiled, cooled water and salt. Add dry mustard (1 tablespoon) to each jar and fill with brine. We close with nylon lids and put them in the cellar or refrigerator.

These cold-salted cucumbers can be tasted after a month or wait until winter and then “take your breath away.”

How to close cucumbers with mustard seeds without vinegar - a recipe for pickles for the winter

Typically, vinegar is used to prepare the marinade, which is considered a natural preservative. However, in this cucumber recipe we will do without vinegar and replace it with citric acid. And mustard seeds will give pickled cucumbers a spicy, spicy taste and exquisite aroma. Cover the cucumbers with mustard seeds - and in winter all you have to do is taste and enjoy their taste.

List of ingredients for the recipe for cucumbers with mustard seeds for the winter:

cucumbers – 2 kg
dill with umbrellas – 2 pcs.
mustard seeds – 1 tsp.
garlic – 3 pcs.
black and white peppercorns – 4 – 5 pcs.
bay leaf – 2 pcs.
salt and sugar - 2 tbsp each.
citric acid – 2 tsp.

Step-by-step description of preparing pickles with mustard seeds for the winter:

Wash small cucumbers, cut off the tails and soak in water for 3 - 4 hours.
Place dill umbrellas, bay leaves, sliced garlic, black and white peppers, and mustard seeds into sterilized, clean jars.
After soaking, place the cucumbers tightly in a container (cut side down) and carefully pour boiling water over them.
After 15 minutes, drain the water and measure its volume. For each liter of drained water, add 2 tbsp. salt and sugar, bring to a boil and boil for 2 - 3 minutes.
Pour the brine into jars, add 2 tsp to each of them. citric acid.
Roll up the lids and after cooling, put them in a cool place.

Cucumbers with mustard for the winter in jars, video

According to this recipe, you can prepare pickled cucumbers with mustard for the winter, using the simplest and most affordable products. You have an excellent opportunity to stock up on delicious spicy snacks for the winter - this is easiest to do during the vegetable season.

So, cucumbers with mustard for the winter in jars can be prepared in different ways: without sterilization and with it, without vinegar, with the addition of spices and herbs. Use our step-by-step recipes with photos of cucumbers with mustard for the winter - and your guests will appreciate your culinary talents.

Based on a 1 liter jar:

What to do:

Take small, strong cucumbers. Soak them for 3 hours in cold water.
Wash glass containers with baking soda and wipe dry. Do not use detergents: the smell will permeate the cucumbers.
Be sure to boil the lids.
Boil water. 1.5 liters is enough. Cool to room temperature.
Distribute herbs and spices evenly into dried containers.
Don't forget the mustard. Recipes of this kind involve the use of mustard seeds. Spicy lovers are advised to add chili peppers.
Remove the soaked cucumbers from the liquid. Place on a cloth and dry.
Place dried cucumbers in glass containers. It is recommended to place the first row vertically, and then - how they will be laid.
Pour sugar and salt into containers (more sugar, less salt). Pour in cooled boiled water. Pour in vinegar.
Cover containers with sterile lids. Remove the lids using tongs, not your hands.
Line the bottom of the container in which the jars will be sterilized with a cloth. Sterilization time for jars: liter - 15 minutes, three-liter - 20 minutes. Count the time from the moment the water boils.
During sterilization, cucumbers in jars will change color. If they were green, they will turn emerald.
After sterilization, the jars do not need to be wrapped. There is also no need to turn it over. Place them in a draft. When they cool down, put them in the refrigerator.

In addition to what is stated in the recipe, you can add some of your favorite spices, the properties of which, in your opinion, can improve the taste. Don't overdo it with garlic. It makes the cucumbers less crunchy.

Crispy gherkins in sauce with mustard seeds and onions: step-by-step recipe

For a 1.5 liter jar:

Canned tomatoes - the most delicious recipes

What to do:

Make the sauce right away so you don’t have to worry about it later. Mix ketchup with finely chopped and pre-sautéed onion. Set aside.
Soak cucumbers in cold water. 4-5 hours is enough.
Wash jars and lids with baking soda. Wash thoroughly and sterilize.
Drain the cucumbers. Trim the ends.
Place spices and herbs in a glass container. Add mustard seeds.
Place the gherkins tightly in a container. Boil water.
Pour boiling water into the container with the gherkins. Leave for 15 minutes.
Prepare the brine: water + sugar + salt. Boil, add sauce, stir. Pour into container with cucumbers. Pour in vinegar.
Roll up the container with a lid. Turn over. Let cool completely.

Preserving gherkins in sauce gives excellent results. The main thing is to follow the recipe strictly, you will get a delicious product.

Preserving cucumbers with mustard powder: a simple recipe

What you will need:

Cooking process:

In this recipe for preservation with mustard powder, the cucumbers must first be soaked for 5 hours, then cut into “barrels”.
An hour before preservation, prepare the container. Sterilize her. Place dill and garlic in the prepared container.
Place cucumbers in a jar. We put it vertically: this will make it easier to take it out later.
Process the carrots and cut into slices. Place on top of the cucumbers.
Pour boiling water over the cucumbers. Leave for 10 minutes. Then pour the water into a separate pan. Pour coarse salt and sugar into it. Boil the marinade. Add a spoonful of powdered mustard. Add clove pepper.
Pour the prepared marinade over the cucumbers.
Roll up (tighten) the jars.

Various recipes for preserving pears for the winter

Preserving cucumbers with mustard and horseradish leaves: recipe in liter jars

What you will need:

What to do:

Process the cucumbers and soak in water for 3 hours.
Place greens, garlic, horseradish, and mustard seeds on the bottom of a liter glass container. There are cucumbers on them. On top of the cucumbers is dill.
Pour boiling water over the filled container. Do not roll up, but close with a lid. Leave for 15 minutes. Pour out the water. Repeat this process again.
The marinade must be prepared separately for each container. To do this, pour water from the container into a saucepan, add sugar and salt (0.02 kg and 0.03 kg). Boil. Pour vinegar (0.01 l) into a container. Pour boiling prepared brine on top.
Roll up the containers with sterilized lids.
Place the jars on the lids. Wrap yourself in a warm blanket. Leave for a day. Refrigerate.

Preserving cucumbers with mustard in slices

What you will need:

Canning zucchini for the winter

What to do:

Select straight, thin cucumbers. Wash them, process (cut off the ends). Cut lengthwise into middle slices. The first records may not be used.
Place the prepared plates in a large saucepan. Add crushed garlic cloves to them. Then – chopped dill, salt, pepper, mustard and sugar. Pour in vinegar and refined oil. Pour in water.
Leave for 2 hours. Do not pour out the juice.
Place cucumber slices into prepared containers. Pour cucumber juice into them.
Take a large saucepan. Line the bottom of the pan with a cloth. Pour in hot water (70°Ϲ). Move the pan to high heat.
Then place the jars into the pan. Cover with lids. Water - up to the shoulders of the cans.
When boiling, reduce the heat to low. Cover the pan with a lid. Sterilization of jars – 20 minutes.
Then carefully remove the jars. Roll up the lids. Wipe the containers dry. Wrap in a blanket for 2 days.

Pickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved in almost every family. The process of preparing it is known to every housewife and is passed down from generation to generation.

Sometimes recipes are supplemented and enriched with new ingredients. Of particular value are proven recipes that even a beginner can cope with the task.

Cucumbers with mustard for the winter - general principles of preparation

To prepare canned cucumbers, they must first be soaked in a large amount of clean water for 4-12 hours, depending on the condition of the product. It is recommended to change the water 2-3 times. Place greens on the bottom of a prepared, clean and sterilized jar: parsley, garlic, dill and horseradish leaves. The soaked cucumbers are placed tightly in the jar to the very top. Some recipes call for cutting them lengthwise into several pieces. Dill branches with seeds are placed on top and marinade is poured over.

It is the marinade that gives the product its unique taste. It is prepared separately in a saucepan and then poured into a jar. To prepare the marinade, you need clean water, sugar, salt, mustard, vinegar and individual ingredients for each recipe. The water is brought to a boil, the ingredients are added and the prepared boiling solution is poured into the cucumbers in the jar.

In some recipes, jars with cucumbers and marinade are left to stand for several days, in others they are rolled up and sterilized immediately, after which they are insulated until they cool.

Cucumbers with mustard for the winter - preparing food and dishes

For cucumbers, you usually need to prepare a large amount of herbs, horseradish and garlic. Parsley and dill are thoroughly washed with running water and dried. Sometimes they need to be chopped. Horseradish leaves and roots are washed and also chopped. The garlic is peeled; if the cloves are large, they are divided in half. The cucumbers are soaked.

Utensils for preservation must be selected and prepared in advance. To do this, choose 1-3 liter jars. They are thoroughly washed with soda and sterilized along with the lids. The glass should not be damaged, otherwise the jar may burst, and all the work and products will be lost.

Use an enamel or steel pan for preparing the marinade. Its size depends on the number of cucumbers and mustard being prepared for the winter.

Recipe 1: Cucumbers with whole mustard

This is a simple recipe that will take 2-3 hours to prepare, excluding the preparation of the cucumbers. The finished product is crispy, has an islandy taste, and is suitable for use in its pure form or as a savory component of a salad.

Components:

Whole mustard seeds – 6 tsp;

Green cucumbers – 6 kg;

Coarse rock salt - 10 tbsp. l.;

Granulated sugar – 10 tbsp;

Head of garlic – 2 pcs.;

Greens – horseradish leaves, sprigs of dill and parsley;

1 liter jars;

Preparation:

First we act on the basic principles. After the top dill has been laid, 2-3 cloves of garlic are added to it, depending on the size. A full jar is filled with boiling water and, without rolling up, closed with a lid. Let it brew for 15 minutes, after which the water is carefully drained; you can use a special nylon lid with holes. The operation is repeated 1 more time.

The marinade is prepared separately for each jar. To do this, strain the water from the jar into a saucepan, add sugar and salt, 1 tbsp each. and boil it. Place half a teaspoon of mustard seeds and one teaspoon of vinegar into a jar. From above everything is poured with boiling prepared solution. The jar is rolled up with pre-prepared and sterilized lids.

All containers are placed on lids, wrapped in warm blankets and pillows and left for 20-30 hours so that the preservation cools down and can be moved to a cooler place.

Recipe 2: Cucumbers with dry mustard

This recipe contains vegetable oil, which gives cucumbers with mustard for the winter a tenderness and a light oily taste. The manufacturing process takes longer, but the results exceed all expectations.

Components:

Dry ground mustard – 2 tbsp;

Green cucumbers – 4 kg;

Granulated sugar – 1 cup;

Vinegar – 1 glass;

Sunflower oil – 1 glass;

Ground pepper 1 tbsp;

Coarse rock salt – ½ cup;

½ liter jars;

Preparation:

After soaking, the cucumbers are cut lengthwise into 4 parts and placed in a large saucepan. Salt, vegetable oil, sugar, pepper, vinegar and dry mustard are also added there. All ingredients are mixed and left to infuse for 6 hours.

After the time has passed, the cucumbers are placed in jars and poured with the resulting marinade. Before rolling, the jars are sterilized for 40 minutes.

Recipe 3: Oak Leaf Cucumbers

The ingredients in this recipe include oak leaf. Adding it when pickling and preserving preserves the firm consistency of cucumbers with mustard for the winter and makes them crispy.

Components:

Dry mustard – 0.5 tbsp;

Green cucumbers – 4 kg;

Oak leaves - 40 pcs.;

Dill greens – 2 bunches;

Coarse rock salt – 2 tbsp;

Garlic – 1 head;

Horseradish root – 1 pc.;

Add pepper to taste;

Preparation:

The first stages of preparation follow the general rules. Cucumbers are placed in a jar with spices, oak leaves and herbs. The brine is prepared separately from 1 liter of water, mustard and salt. The resulting solution is cooled to a temperature of 20-23 degrees and poured into jars, which are left to infuse for 2-3 days. The containers are left indoors at room temperature so that the fermentation process takes place more intensively. Afterwards, the brine must be drained and brought to a boil again. The jars are filled again and rolled up.

Recipe 4: Original cucumbers

Cucumbers with mustard for the winter according to this recipe are especially aromatic. This happens due to the addition of celery and tarragon to the cooking process. These cucumbers can be used both independently and in salads.

Components:

Dry mustard – 160 g;

Green cucumbers – 4 kg;

Dill with seeds – 4 pcs.;

Dill greens – 6 sprigs;

Parsley – 4 sprigs;

Celery greens – 4 sprigs;

Tarragon greens - 4 sprigs;

Garlic – 6 cloves;

Water – 4 l.;

Coarse rock salt – 260 g;

Preparation:

Cucumbers are selected as similar in size as possible. Together with the greens, which are distributed equally, they are laid out in layers in jars. You must first prepare a brine from water, salt and mustard, and cool it. Cold brine is poured into jars of herbs, spices and cucumbers and fermented for 3 days. The same brine is drained, brought to a boil, and again poured into jars, sterilized for 30 minutes and sealed.

Recipe 5: Canned cucumbers with onions

This is an old and proven recipe. Cucumbers are firm and flavorful; they go great as a stand-alone cold appetizer or in combination with other ingredients in salads. Onions that are preserved together with cucumbers are also very tasty.

Components:

Ground mustard - 300 g;

Green cucumbers – 3 kg;

Onion – 300 g;

Granulated sugar – 1 cup;

Coarse rock salt – 4 tbsp;

Dill greens – 2 bunches;

Bay leaf – 2 pcs.;

Ground black pepper is added to taste;

Water – 3l;

Vinegar - ½ cup

Preparation:

This recipe doesn't go according to the usual plan. Place the prepared cucumbers in a large saucepan, add the required amount of water, and add all the ingredients. Onions and dill must first be finely chopped. The solution along with the cucumbers is boiled for 15 minutes over low heat.

Next, the cucumbers are taken out and placed in prepared, pre-sterilized jars. Pour the boiling marinade that remains in the pan over the top. The rolled up jars are turned over onto lids and wrapped in a warm blanket for a day.

Recipe 6: Spicy cucumbers with mustard for the winter

This recipe has been developed for lovers of spicy cold appetizers and savory canned cucumbers. Thanks to the hot peppers, which are preserved along with the other ingredients, the taste is pleasantly spicy.

Components:

Ground mustard - 1 tbsp. l.;

Green cucumbers – 5 kg;

Dill with seeds – 300 g;

Horseradish – 30 g;

Hot pepper pods – 2 pcs.;

Garlic – 1 head;

Water – 2.5 l;

Coarse rock salt – 250 g;

Preparation:

The first stages of preparation follow the general rules. Washed and prepared cucumbers are placed in jars along with herbs and spices. Hot pepper is placed at the bottom of each jar. The marinade is prepared according to the standard recipe, cooled and poured into each jar. After 3 days, the liquid is drained from the cans and brought to a boil. Bottles with cucumbers are filled with boiling brine and rolled up.

Recipe 7: Cucumbers with mustard for the winter with basil

Basil lovers will love these cucumbers. Tasty, crispy, with a pleasant aroma, they can be served as a separate dish. Preparation will not be difficult, and the result will exceed all expectations.

Components:

Mustard – 100 g;

Green cucumbers – 5 kg;

Water 4.5 l;

Vinegar – 0.6 l;

Coarse rock salt – 100 g;

Granulated sugar – 100 g;

Horseradish root – 1 pc.;

Dill inflorescences – 20 g;

Dried basil – 1 tbsp. l.;

Fresh basil – 5 sprigs;

Preparation:

Cucumbers and greens are prepared according to general rules, washed and placed in a jar. Horseradish root, dry basil and mustard are also placed there.

Separately, you need to prepare a marinade, which includes: water, salt, vinegar, sugar. First, salt and sugar are poured into boiling water, after they dissolve, vinegar is poured in and the marinade is immediately removed from the stove.

The hot prepared solution is poured into jars of cucumbers, placed in boiling water and sterilized for 10-15 minutes, after which they are rolled up.

Recipe 8: Canned cucumbers with vodka

Components:

Ground mustard - 1 tbsp. l.;

Green cucumbers – 3.5 kg;

Vodka – 3 tbsp. l.;

Dill greens – 1 bunch;

Allspice – 12 peas;

Horseradish greens – 2 leaves;

Garlic – 6 cloves;

Sweet pepper – 3 pcs.;

Hot pepper – 1 pc.;

Bay leaf – 2 pcs.;

Currant leaves – 12 pcs.;

Cherry leaves – 12 pcs.;

Granulated sugar – 150 g;

Coarse rock salt – 200 g;

Water – 3 l;

Vinegar – 150 ml;

Preparation:

Cucumbers are prepared according to the standard procedure. Sweet peppers are washed, seeded and cut into pieces. Also coarsely chop the greens and garlic. The ingredients are placed in a jar along with cucumbers according to the general rules: the greens should be at the bottom and at the top of the jar. Bitter and sweet peppers are laid out on the bottom on the greens.

Boil water, pour into jars and cover with lids. Let it brew for 20 minutes. Drain the water, bring to a boil again and repeat the process. The brine is prepared for each jar separately. To do this, pour water from the container with cucumbers into a saucepan, add sugar and salt, evenly distributing the entire specified volume among all jars. Before pouring the boiling marinade, mustard and vodka are poured into the bottles. The jars are rolled up and insulated for a day.

Cucumbers with mustard for the winter - subtleties and useful tips

Oak and cherry leaves contain tannins, so they are often added to preserves to maintain the firmness of the product.
To correctly determine the salt concentration in the marinade, our grandmothers used a raw chicken egg. If the salt concentration is low, the egg will lie at the bottom of the container, but if there is enough salt, it will float to the surface.
When canning cucumbers, the required ingredients are salt, sugar, vinegar and mustard. The remaining spices and additional products can be added as desired, experimenting with flavors every year.
If pieces of horseradish roots are placed not only at the bottom, but also at the top of the jar, this will prevent the process of mold formation.

Pickled cucumbers are a tasty and savory snack that is in demand in every home. To make pickled cucumbers dense and crispy, you must follow several rules when salting them: use only fresh fruits and thoroughly clean them of dirt and sand. These cucumbers can be stored for a long time. You can enjoy pickled cucumbers throughout the fall and winter, and also prepare various dishes from them (solyanka, rassolnik, salads and vinaigrette).

The classic set of spices for pickling cucumbers for the winter are fresh or dry leaves of cherries, horseradish, currants, as well as dill umbrellas. You can also add tarragon or oak leaves. They give the cucumbers the necessary density.

This recipe uses mustard powder. It makes the snack more spicy and piquant.

Pickling cucumbers with mustard for the winter - Ingredients(for 2 l):

cucumbers – 1-1.1 kg
garlic – 3-4 cloves
water – 1 l
dry mustard – 1 tbsp.
salt – 1 tbsp.
pickling set (fresh or dry leaves of cherries, horseradish, currants, as well as dill umbrellas) - to taste

We prepare pickles for the winter in jars using the cold method with mustard:

We select small, firm, young cucumbers for pickling and rinse them thoroughly with water. Place the cucumbers on a towel to remove excess moisture.

Place spices in a glass jar. Cut off the ends of each cucumber and place them in a jar with herbs. We try to fill it to the very top.

Chop the garlic cloves (into several pieces) and add to the jar with cucumbers.

Add table salt to the container. We use a product without additives or flavors.

Fill the cucumbers in the jars with cold purified water (up to the very neck), cover with a lid. Place the jar of cucumbers on a plate and leave for 3 days.

During this time, the fermentation process will begin, the cucumbers will change their taste and color.

Store ready-made pickles with mustard in a cool cellar or refrigerator.

Bon appetit!

Step-by-step recipes for preparing cucumbers with mustard for the winter: classic, cold method without sterilization, “Housewife's Secret”, with parsley, with aspirin

2018-07-04 Irina Naumova

Grade
recipe

1060

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

Carbohydrates

4 gr.

16 kcal.

Option 1: Classic recipe for cucumbers with mustard for the winter

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

Ingredients:

Additionally for each jar:

half a teaspoon of mustard seeds;
laurel leaf;
three peppercorns;
one sprig of tarragon.

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

Wash the cucumbers, cut off the bitter butts and the base on the other side. Fill them with cold water and leave for an hour. This is done to ensure that the cucumbers become juicy and crispy.

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

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

Mix garlic and cucumbers in a large container.

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

Leave for three hours.

If you decide to add additional spices, place them at the bottom of sterile jars. Fill them tightly with cucumbers and pour in spicy vegetable juice. First, fill half the jars so that there is enough for all servings. Then add more to each jar until the juice runs out.

During the time it took the cucumbers to pickle, there should be enough to fill all the jars almost to the brim.

Cover with lids, but do not twist.

Take a large saucepan and place a clean cloth or kitchen towel on the bottom. Pour in water and set to boil. Place jars of cucumbers directly into the water. The water should reach the hangers of the jars.

When the water boils, time it and sterilize it. For jars from 500 to 750 ml jars, ten to twelve minutes is enough. For larger jars, 850-1 liter, twenty minutes are needed.

When the workpieces are sterilized, close the lids tightly and place the bottom up. Cover and leave until completely cool. Afterwards we send it to the cellar for storage.

Option 2: Quick recipe for cucumbers with mustard for the winter

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

Ingredients:

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

How to quickly prepare cucumbers with mustard for the winter

Rinse the cucumbers under running water so that no soil particles or other contaminants remain.

Afterwards we don’t cut them, but use them whole.

In each jar we place the leaves indicated in the recipe. Place peeled and slightly crushed garlic cloves on top with the edge of a knife. Let's not forget about the peppercorns.

We dilute salt in water, stir and pour over our cucumbers. Everything happened very quickly, didn’t it? Now we just wait two days.

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

Carefully drain the liquid from the jars. Pour in plain clean cold water. Pour a tablespoon of dry mustard into each jar.

Screw the jar tightly and turn it back and forth several times to distribute the mustard. At the same time, we will check the tightness of the workpiece. Immediately put the treasured jars in the cellar.

Option 3: Cucumbers with mustard for the winter “Housewife’s Secret”

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

Ingredients:

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

Step by step recipe

Let's immediately decide on the proportions. One liter jar usually takes about ten small cucumbers. Wash them and fill them with cold water. The resulting cucumbers will be very crispy and at the same time juicy. Leave them in water for an hour if the cucumbers are just from the garden, up to four hours if you picked them the day before. If you are soaking cucumbers for several hours, change the water every hour.

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

We drain the water from our cucumbers. Rinse them and cut a little off both sides. This way the marinade will penetrate better into the vegetables.

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

Lay out the cucumbers. We lay the first layer tightly in a column; for this it is better to select fruits of approximately the same length. Place garlic in the middle and cucumbers on top in any order, even horizontally.

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

Cover with lids.

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

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

Simmer for just a couple of minutes and remove from heat, otherwise the vinegar will lose its properties. Pour the boiling marinade into the jars, but do not reach the edges. Don’t let the cloudiness bother you, that’s how it should be.

Place a cloth on the bottom of a large saucepan, pour in water and place the cucumber preparations inside. Bring to a boil and sterilize for eight minutes.

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

Option 4: Cucumbers with mustard for the winter with parsley

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

Ingredients:

two kg of cucumbers;
one hundred ml of growing oils;
one and a half tablespoons of dry mustard;
a bunch of parsley;
one and a half tablespoons of salt;
one hundred and eighty grams of sugar;
eighty ml of vinegar 9%;
half a teaspoon ground black pepper.

How to cook

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

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

Place the chopped cucumbers in an enamel pan, pour in the marinade and stir with your hands. Leave for three hours.

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

Pour in cucumber marinade.

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

Boil for twenty minutes. Then carefully take them out and screw the lids on tightly. We wrap it in a blanket, placing it upside down. After complete cooling, put it away for storage.

Option 5: Cucumbers with mustard for the winter with aspirin

Aspirin is often used in preparing preparations for long-term storage. It has preservative properties and does not affect the taste in any way. The recipe is for a two-liter jar.

Ingredients:

two kg of cucumbers;
one and a half teaspoons of mustard seeds;
two onions;
three cloves of garlic;
leaves of horseradish, cherry, black currant;
dill umbrellas;
parsley and dill as desired;
four peas of allspice;
six black peppercorns;
three buds of cloves.

Marinade per liter of water:

two tbsp salt;
one and a half tablespoons of sugar;
teaspoon of vinegar;
aspirin tablet.

Step by step recipe

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

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

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

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

Drain the water from the cucumbers into a saucepan. Place the cucumbers in the first layer in the jars until they are half full. Cut the onion into slices and place in the middle of the jars. Nearby there are slices of garlic and a pair of dill umbrellas. Sprinkle with mustard seeds. Then we put the cucumbers again, and put more dill umbrellas on top. You need to crush the aspirin in a spoon and sprinkle the preparations.

If you have filled one two-liter jar, take a liter of water. For half-liter jars, one and a half liters of water is enough.

We take the water drained from the cucumbers. Put it on the fire, add sugar and salt. Stir, bringing to a boil, then fill the jars with cucumbers.

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

But first, just pour it in, twist the jar a little so that air bubbles come out. Add marinade and screw the lids on tightly.

Place the jars on the floor upside down, wrap a blanket on top and leave until completely cool. Now you can put away the cucumbers for long-term storage.