Pickled cucumbers are the main winter staple for many families. Each housewife has her own recipe for the most delicious cucumbers, but for the most part they differ only in the set of spices. We have put together a selection of recipes with the addition of mustard seeds, which add a particularly piquant taste. These cucumbers with mustard are great for adding to salads or as an appetizer with fried potatoes and mushrooms. On average, the calorie content of pickled cucumbers is around 80 kcal.
Soaking cucumbers is necessary to restore the water balance in the fruits so that during the preservation process they do not absorb excess moisture, leading to a shortage of brine in the jar. Also, when soaked, contaminants in the form of sand, dried flowers, leaves and other debris are better removed from the surface.
Cucumbers with mustard for the winter - photo recipe step by step
When the garden is full of vegetables, why not experiment and use a new cucumber recipe? For example, with mustard. These cucumbers turn out very piquant and crispy.
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Cooking time: 1 hour 0 minutes
Quantity: 3 servings
How to make crispy cucumbers with mustard seeds for the winter
Cucumbers preserved with mustard are especially crispy. They are the first to be eaten from all the preserves. Be sure to try making them for your family.
Ingredients for a liter jar:
- Cucumbers (quantity depends on the size of the fruit);
- Cherry leaf – 2 pcs.;
- Currant leaf – 2 pcs.;
- Bay leaf – 1 pc.;
- Allspice peas – 3 pcs.;
- Black peppercorns – 5 pcs.;
- Cloves – 1 pc.;
- Mustard seeds – 1 tsp;
- Vinegar 70% – 2/3 tsp;
- Horseradish - 1 medium-sized root.
For the marinade:
- 1 liter of water:
- Sugar – 2 tbsp. l.;
- Salt – 1 tbsp. l.
Cooking method:
- Select cucumbers of approximately the same size and place them in a bowl. Pour in cold water and let it sit for an hour. Afterwards we wash it. Pour boiling water over bay leaves, horseradish, as well as cherry and currant leaves for 2 minutes. Drain the water.
- We sterilize jars in any way. We add currant and cherry leaves, horseradish, bay leaves, two types of pepper and cloves. We cut off the tops of the cucumbers and place them vertically on the bottom of the jar, filling the container as tightly as possible.
- Fill with boiling water. We wait 10 minutes. Pour the water into the pan and boil it again. For the third time, add sugar and salt to boiling water and wait for them to completely dissolve. Place mustard seeds in each jar and add vinegar.
- Fill the cucumbers with hot marinade up to the neck. We seal the jars tightly and turn them upside down. Cover with a blanket and let cool. We hide the cooled cucumbers in the cellar, and in winter we take them out and enjoy a spicy snack.
Why add mustard to pickled cucumbers and what does it do?
To understand what role mustard plays in preservation, you need to know its main qualities. This spice has pronounced antibacterial properties.
Mustard gives the cucumber peel a honey taste, and makes the cucumbers themselves appetizing and crunchy. In addition, mustard has antibacterial properties, which allow the snack to be stored longer.
When pickled with mustard, cucumbers remain strong and crispy, and the marinade itself lasts longer without mold or germs. It destroys bacteria that cause the lids to swell.
This trick is used by many experienced housewives. They use both types of mustard for preservation:
- Powder. Mustard powder adds a little spiciness and piquancy to salted vegetables and gives the preparations a beautiful shade.
- Grainy. Thanks to mustard seeds, cucumbers acquire a pleasant spicy aroma and are very crispy and hard.
WITH
Carefully follow the recipe for canned dishes so as not to spoil the taste, since mustard does not go well with all ingredients.
Cold preservation is considered the fastest and easiest way of pickling. Experienced housewives know several tricks that will help make this snack even tastier and more aromatic:
- using filtered or spring water will significantly improve the taste of the pickling;
- It is best to pickle fruits with delicate thin skin;
- if the vegetable has a thick skin, it should be pierced in several places with a fork before marinating;
- cucumbers that have a bitter taste need to cut off the ends - this will help get rid of the bitter taste when pickling;
- For preservation, it is advisable to choose regular table salt, coarsely ground.
Attention! An insufficient amount of salt can cause spoilage of preserved food due to the growth of bacteria and the softness of vegetables.
Preparing cucumbers with dry mustard for the winter in jars
Preparing this recipe is a simple and easy task. All you need to do is fill the jars with cucumbers and add mustard dressing. To prevent the preservation from exploding, it must be sterilized and only then sent to a cool place.
Ingredients:
- Cucumbers – 2 kg;
- Water – 1 l;
- Table vinegar – 200 ml;
- Granulated sugar – 200 g;
- Salt – 2 tbsp. l.;
- Mustard powder – 5 tbsp. l.
Cooking instructions:
- Fill the cucumbers with water, leave for an hour or two, then wash well. We wash the glass container with running water and baking soda. We sterilize lids and jars in a convenient way.
- Place cucumbers in jars in a vertical position. Pour water into the saucepan. We send sugar, salt, table vinegar and mustard there. Mix everything well and bring to a boil.
- Pour the mustard brine into jars up to the neck. Cover with lids and place to sterilize in a pan with water for 10-15 minutes.
- Seal tightly and let the preserves cool. As a result, you should end up with 4-5 750-gram jars of delicious cucumbers.
How and where to store workpieces
The optimal temperature for storing pickled vegetables is 0...+15°C, for unpasteurized vegetables - 0...+2°C. Under such conditions, pasteurized twists can be stored for 24 months, unpasteurized ones for 8–10 months.
Residents of private houses probably have a cold room where they can keep preserves (cellar, veranda, pantry). Residents of apartment buildings do not have this opportunity.
Advice! To extend the shelf life of twists, you need to protect them from sunlight.
If the apartment has a pantry, a small niche under a window in the kitchen or an underground floor, the twists can be stored there. You can also leave jars on a glassed-in balcony or loggia.
Cold cucumbers with mustard for the winter
The next recipe is even simpler. There is no need to triple fill or sterilize jars. Therefore, many housewives love the cold method of canning cucumbers. Moreover, the cucumbers turn out even tastier than with the classic harvesting method.
Ingredients for a liter jar:
- Cucumbers – 600 g;
- Garlic – 1 clove;
- Cherry sprig – 1 pc.;
- Horseradish – 1 leaf;
- Dill with umbrella – 2 pcs.;
- Tarragon sprig – 1 pc. (optional);
- Allspice peas – 3 pcs.;
- Black peppercorns – 5 pcs.;
- Hot pepper pod – 1 pc. (optional);
- Dry mustard – 1 tsp.
For the brine:
- Water – 1 l;
- Salt – 2 tbsp. l.
Cooking instructions:
- We prepare jars for preservation. We select cucumbers of approximately the same size, fill them with water, let them stand for 2 hours and wash them.
- Rinse the greens with water and place them in a jar. There we also put a large clove of garlic, cut lengthwise into 4 parts, a bay leaf, two types of pepper and a sprig of tarragon. Then pack the cucumbers tightly. Add hot pepper if desired.
- Dissolve salt in cold, unboiled water. Let it brew for 10 minutes. Pour a spoonful of dry mustard into the jar and pour brine up to the neck. Cover with a nylon lid and send to a cool place.
- Cucumbers pickled in this way must be stored in a cool place. You can try them only a couple of months after salting.
Selection and preparation of cucumbers
To make the preserves aromatic, tasty and crispy, it is important to choose the right main ingredient. Attention is paid to the appearance of the vegetable and its aroma.
Rules for choosing cucumbers for pickling:
- The vegetable must be fresh and ripe. Overripe fruits are too soft and practically do not crunch, so they are not suitable for canning.
- It is recommended to give preference to vegetables that have a uniform, rich green color. Light spots on the peel and a dark green tint indicate that the fruit is overripe.
- It is optimal to use small-sized vegetables for pickling, up to 12-15 cm. But larger specimens that need to be chopped are also suitable for preparing a salad.
- A suitable vegetable has a pleasant fresh aroma, and when lightly squeezed in your hand, you will feel its elasticity. When cutting, there should be no voids or overly large seeds in the pulp.
Preparing vegetables for pickling is usually done before canning.
Preparation stages:
- the washing up;
- drying;
- trimming stems and dried flowers;
- cutting large specimens, if necessary, into circles or slices.
If the vegetables have been sitting for a while and have withered, they are soaked in cool water for about three hours. Soaking cucumbers is necessary to restore the water balance in the fruits so that during the preservation process they do not absorb excess moisture, leading to a shortage of brine in the jar. Also, when soaked, contaminants in the form of sand, dried flowers, leaves and other debris are better removed from the surface.
Important! If vegetables for pickling were purchased for future use, it is recommended to store them at a temperature no higher than +10°C. The ideal place is a cellar or a department for vegetables and fruits in the refrigerator.
Sliced cucumbers with mustard for the winter
You can preserve not only whole, but also sliced cucumbers. We offer a proven recipe that will not cause any problems. Cucumber slices have a piquant taste and crunch. Such a cold appetizer will come in handy in winter.
Ingredients:
- Cucumbers – 4 kg;
- Sugar – 200 g;
- Vegetable oil – 200 g;
- Vinegar 9% – 200 g;
- Salt – 2 tbsp. l.;
- Dry mustard – 2 tbsp. l.;
- Ground black pepper – 1 tsp;
- Head of garlic – 2 pcs.;
- A bunch of dill (100 g).
Cooking method:
- Wash the cucumbers thoroughly and cut off the ends on both sides. Cut lengthwise into 4 parts, and then crosswise into 2. Place the chopped vegetables in a large basin. Finely chop a bunch of dill.
- Pass the garlic cloves through a press. In a deep bowl, mix the dry ingredients: sugar, mustard, salt and black pepper.
- Add chopped dill, garlic and mustard mixture to the cucumbers. Add vinegar and vegetable oil. Mix with your hands and leave for 3 hours. Stir every half hour.
- Meanwhile, boil the lids and sterilize the jars. Fill them with sliced cucumbers and pour the released juice evenly. Cover with lids and place in a saucepan, the bottom of which is covered with a cloth. Pour water into the pan up to the hangers of the cans and place it on the stove. From the moment the water boils, we note the time: sterilize half-liter jars for 10 minutes, 0.75 and 1 liter jars for 15 minutes.
- We take the jars out of the pan and immediately seal them with lids. Wrap the cucumbers in a warm blanket for a day. Incredibly delicious cucumbers are ready. In a couple of months it will be possible to take a sample.
Korean cucumbers
An unusual option for a spicy snack for any table. Please your loved ones with delicious cucumbers.
We wash the cucumbers and cut them into longitudinal strips. Add chopped garlic, salt, sugar, mustard, pepper. Then add oil and vinegar.
Leave the salad for 6 hours. During this time, enough juice is formed. Distribute the vegetables along with the marinade into containers.
Then we send the workpieces for sterilization. Time: 40 minutes. Then roll up the lids, cool upside down and put them away for storage.
Cucumber salad with mustard for the winter
This recipe makes an incredibly tasty and aromatic salad. It perfectly combines completely opposite tastes: sweet, salty, moderately sour and slightly spicy. What else is needed to warm the body in winter?
Ingredients:
- Cucumbers – 2 pcs.;
- Bell pepper – 250 g;
- Hot chilli pepper – optional;
- Mustard seeds – 1 tbsp. l.;
- Garlic – 3-4 cloves;
- Granulated sugar – ½ cup;
- Vegetable oil – ½ cup;
- Vinegar 6% – ½ cup;
- Salt – 2-3 tbsp. l.;
- Ground black pepper – 1 tsp.
How to prepare:
- Place the cucumbers in a bowl filled with water for an hour. Then we cut off the “butts” and cut each fruit into 6 or 8 parts.
- We clean the bell pepper from seeds and membranes. Cut it into the same slices as cucumbers. Chop the capsicum into thin rings. Finely chop the peeled garlic with a knife. We send the prepared ingredients to the chopped cucumbers.
- We also put sugar, salt, black pepper and mustard there. Add vinegar and vegetable oil. Mix the mixture with a spoon and set aside for 3 hours. Stir every 15-20 minutes to ensure even marinating.
- Fill sterilized jars with salad, pressing it lightly with a spoon. Pour the released juice. We put the jars of salad to sterilize for 20 minutes, noting the time from the moment the water boils in the pan. Then seal it tightly and turn it upside down. Let the salad cool.
- In winter we serve it with any dish; these cucumbers go well with soup or potatoes.
Cucumbers with mustard without sterilization
This preparation method does not use vinegar, but there is no need to sterilize the filled jars either. In this case, the role of preservative is salt and tannins contained in the leaves.
Ingredients:
- Cucumbers – 2 kg;
- Water – 1 l;
- Salt – 60 g;
- Mustard – 1 tbsp. l. with a slide;
- Cherry leaves – 4 pcs.;
- Currant leaves – 4 pcs.;
- Oak leaves – 4 pcs.;
- Garlic cloves – 6 pcs.;
- Black peppercorns – 6 pcs.;
- Allspice peas – 6 pcs.;
- Horseradish leaves – 2 pcs.;
- Dill with umbrella – 4 pcs.
Cooking instructions:
- Soak the cucumbers in cold water for 2-3 hours. We wash two 1.5 liter jars of baking soda.
- At the bottom of the glass container we put all the leaves, several dill umbrellas, garlic, pepper and begin laying the cucumbers. They should stand vertically and not fit very tightly against each other.
- Brem 1 liter of water, add 2 tbsp. l. with a heap of salt. Place on the stove and bring to a boil.
- Pour the hot brine into jars and cover the dishes with lids. Leave the cucumbers at room temperature for two days. Pour a tablespoon of dry mustard into each jar. Close the container with a lid and shake it thoroughly to mix the mustard powder. Leave the cucumbers for another 7-8 hours or overnight.
- When the specified time has passed, drain the brine from the jars, add about 50 ml of clean water, place on the stove and boil for about 5 minutes. Pour into jars and roll up the lids.
- Although the method is somewhat troublesome, it is worth it. Everyone who tries these cucumbers will be indescribably delighted.
Cucumbers in mustard sauce
When you are already tired of fresh cucumbers, but pickled ones are not yet ready, you can always quickly prepare a delicious snack - pickled cucumbers in mustard sauce. This appetizer is universal because it goes with any dish. It is useful because only the most natural products are used for the marinade. And finally, this dish is prepared in a matter of minutes.
