Cucumbers with mustard for the winter - 5 most delicious recipes
To all readers and guests, good day.
Summer is the time for preparations, and it is not only hot, but also a hot time. Canned food is what we traditionally prepare every year. Last year I made pickled cucumbers with mustard, and cold pickled cucumbers, they taste like barrel cucumbers. Friends, this is very tasty, everyone ate it, even guests asked for recipes for cucumbers with mustard for the winter in jars. Believe me, it’s much tastier than just vegetables drenched in boiling water. The vegetables are not spicy, but very piquant. I will be happy to share my recipes with you, and I will add more to them so that I can try new ones this year.
We are just getting young vegetables, we try to enjoy them fresh, and be sure to make delicious homemade preparations. I want you to try these wonderful options; I’m sure they will be a godsend for many housewives.
The most delicious recipe for cucumbers with mustard for the winter in jars without sterilization
When the cucumbers are ripe in the beds, it’s time to think about preparations. To get tasty and crispy vegetables, cook them according to a simple recipe without sterilization.
Ingredients for a 1.5 liter jar:
Marinade for 5 kg. cucumbers:
Wash the jars and sterilize them. Place spices and leaves in each.
Fill the jars with washed cucumbers. If desired, cut on both sides. Also, you can soak the vegetables in cold water for a couple of hours.
Fill your cucumber jars with drinking water and then drain it so you know how much water your container needs. Drain into a saucepan, add salt, sugar, vinegar and mustard.
Place the brine on the fire, stirring and bringing to a boil. So that everything dissolves. Boil for a couple of minutes and pour the hot marinade into jars with vegetables.
We roll up the jar with a sterile lid with a key, you can use screw ones. Turn the jars upside down and wrap them in a warm blanket. Leave for 24 hours.
Such vegetables will not become cloudy during storage; the mustard will settle. You can try it in a month.
Whole cucumbers without vinegar and mustard
Mustard acts as a preservative, so the addition of vinegar in previous recipes was to enhance the taste. But there are also more gentle options when it is not used.
Ingredients:
- 1 liter of water,
- 2 tbsp. salt,
- 2 laurel trees,
- 2 dill umbrellas,
- 3 oak leaves,
- horseradish leaf,
- 2 currant leaves,
- 4 clove inflorescences,
- 4 peas of allspice.
Fill the cucumbers with water for 3 hours, then cut off the butts.
Dissolve salt in a liter of water.
We wash the jars with soda and a clean dish sponge.
We take a two-liter container and put all the spices and leaves into it.
We place large fruits vertically first. Then the smaller ones are on them.
Fill them with salt brine.
Spread mustard powder on top.
Cover with boiled lids.
We put it away for storage, and after a month these cucumbers can already be eaten. It is better to store them in the refrigerator or in the cellar.
Cucumbers in mustard for the winter (awesome salad recipe)
This appetizer is suitable for an everyday menu or for a holiday table. The vegetables turn out spicy and tasty, an excellent salad for any side dish.
Products:
Wash the vegetables and cut into 4 parts, as in the photo. Be sure to cut off the ends on both sides.
Mix spices and dry products in a bowl, immediately add oil and vinegar. Press the garlic and mix well.
Pour the mixture into the cucumbers and mix well with your hands.
We fill sterile jars with salad, do not compact it too much, but fill it tightly. From the indicated quantity, 8 half-liter jars are obtained, and one is not full. We won’t roll it up, we’ll eat it like this.
Sterilize cucumber salad with mustard in a saucepan. Cans 500 ml. 10 minutes, 1 liter jars 15 minutes from the moment the water boils in the pan. Place a towel at the bottom and fill the jars with cold water up to the hangers, and only then put them on the fire.
Then, using a towel or tongs, pull the can out by the top and roll it up with a seaming wrench. No need to wrap or turn over. After cooling in the room, put it in a cool place.
Recipe for 4 kg of sliced cucumbers with vinegar (70%)
Another recipe that is designed for 4 kg of vegetables. Here we also cut them for better marinating. Small pieces absorb sauce and flavors more easily.
As an example, I’ll show you how much vinegar essence is needed for this amount of fruit.
For 4 kg of cucumbers:
- sugar - 1 glass,
- 2 tablespoons vinegar 70%,
- sunflower oil - 1 cup,
- 1-2 glasses of water,
- garlic head,
- 1 tbsp ground pepper,
- 2 tablespoons dry mustard,
- 3 tablespoons salt.
Pour sugar, pepper, salt and mustard into a separate bowl. Squeeze the garlic into the same mass.
Wash the cucumbers, cut off the ends and cut lengthwise into 4 parts. You get long slices. Place them on the dry ingredients and prepare the liquid filling.
For it we pour water, vinegar and oil. And mix this mixture well with your hands so that the dry ingredients get wet and are evenly distributed among the pieces.
Cover the container with cling film and leave it to marinate for 3 hours.
We sterilize jars. Place the cucumbers and fill with juice so that there is no air space left.
Place them in a wide saucepan to sterilize for 15 minutes. You measure this time after the water boils.
Be sure to place a cloth at the bottom of the container, and it is better to fill the jars with warm water so that our containers do not crack anywhere due to temperature changes.
Crispy pickled cucumbers without sterilization in 3 liter jars
This recipe produces tasty and crispy vegetables that are perfect for any dish. The rich marinade and multi-component composition make them piquant.
Ingredients for a 3 liter jar:
Marinade for a 3 liter jar:
Wash the vegetables and, if necessary, soak them in cold water for a couple of hours.
Place spices, carrots and onions at the bottom of the jar. Chili pepper, cherry and currant leaves. Fill the jar with cucumbers, and put a horseradish leaf and an umbrella of dill on top.
There is no need to sterilize jars. Let the water boil. After filling the jars, fill them to the top with boiling water, cover with sterile lids and leave for 10 minutes. Using a lid with holes, drain the water and boil again. And pour again for 10 minutes. Cover with lids.
Without sterilization
This recipe makes crispy, spicy vegetables. You can determine the exact set of spices for them yourself, including reducing the amount of garlic and pepper if the result is too spicy.
What ingredients will you need?
For the dish you need to take:
- powder (mustard) – 20-25 g;
- table vinegar (best - 9%) - 80-90 ml;
- oil (any vegetable) – 125-130 ml;
- beet sugar – 80-90 ml;
- cucumbers – 2-2.5 kg;
- coarse salt – 1.5 tbsp. l. (without slide);
- garlic – 1 head;
- ground red and black pepper – 3-4 g each.
To make the taste of the snack more interesting, you can experiment with other spices. You can use any vegetable oil, but the most budget-friendly treat option is made with sunflower oil.
Step-by-step cooking process
The cooking process includes several stages:
- In order for the final snack to be as crunchy as possible, before processing the cucumbers you will need to place them in a large container, fill them with ice water and leave them like that for about 2-2.5 hours. Next, the vegetables are slightly dried, the ends are removed and cut into rings. The latter should not be made too thin.
- For the marinade, you need to combine all the bulk ingredients stated in the recipe. Only after this can you fill them with the remaining liquid ingredients. All the crushed garlic is added last.
- The resulting mixture is poured into vegetable slices. After this, the ingredients are mixed well. Each piece of cucumber should be covered with marinade.
- The cucumbers are left in this form for a couple of hours. During the process, they will need to be stirred periodically, capturing products from the very bottom. It is necessary that the filling does not concentrate at the bottom, but spreads evenly throughout the entire future salad.
- While the cucumbers are steeping, it is worth preparing the jars and lids for sealing.
- If the vegetable circles have decreased in size over time and released a large amount of juice, then you can continue to work with them.
- Since the snack is prepared without sterilization, it must be boiled. The cucumbers, along with the filling, go into a large saucepan and onto the fire. After boiling, it will take 3-3.5 minutes to cook the mixture. During this time, the vegetables will change their color - they will become darker. As soon as this happens, the cucumbers can be closed.
Boiled vegetables are laid out in prepared containers. On top they are filled with a mixture of mustard sauce and cucumber juice. The jars are rolled up, turned over and put away under warm clothes until they cool down.
Rules for serving dishes, decoration
Before serving, you need to open the jar with the appetizer and place the cucumbers in small bowls. Vegetables prepared according to this recipe are tasty as an independent dish, and, in addition, can be added to salads.
Cold-process pickles with mustard as in barrels
These are my favorite vegetables, I cook Olivier and rassolnik with them, I did it last year, and this year I will make a double portion. They turn out sour, moderately spicy, simply delicious. They taste sharp and retain their crunch.
Products:
Brine:
Place spices at the bottom of the jar. Leaves and garlic. If there are no oak ones, you can do without them.
Wash the vegetables and fill the jar to the top.
Prepare the brine by placing the ingredients in a saucepan, bringing to a boil, and simmer for a minute. Everything except mustard!
Pour the marinade in a thin stream through a spoon so that the jar does not burst. We leave it in the room for 2 days. Place on a plate as the fermentation process begins.
After 2 days, add mustard, shake the jar, and leave it in the room for 5 hours.
After this, pour the brine into a saucepan and boil it for 1-3 minutes over medium heat. The time indicated is from the moment of boiling.
Pour hot brine through a spoon again.
And roll it up with an iron lid. You can put on a nylon one, I did some of it this way, some of it that way. Everything is stored and worth excellent, but in the cellar. Consider this fact.
There is no need to turn it over and wrap it up. Cool at room temperature and store. Try it, you won't regret it. This is an incredible option!
