How to cook aromatic and crunchy cucumbers with mustard for the winter

Imagine the perfect party table, covered with a special occasion tablecloth and decorated with napkins.

Here are salads, caviar, juicy meat dishes, and hot potatoes with dill. An incredible amount of sandwiches, your favorite drinks. In expensive dishes that have been waiting for their time for a long time, favorite snacks flaunt: juicy pickled mushrooms, tomatoes in their own juice and crunchy pickled cucumbers. Stop! Still haven't got your pickles ready? We are urgently correcting the situation! We will cook canned cucumbers with mustard.

Why with mustard

The addition of mustard when preserving cucumbers makes the dish especially tasty. At the same time, cucumbers become very crispy, with a sweet-spicy taste. Depending on the amount of mustard added, cucumbers are both moderately spicy and vigorous.

Mustard also helps to keep the color of the cucumber peel bright and rich.

The best recipes for cucumbers with mustard for the winter

Pickles with mustard are prepared without hassle. They keep well. You can use such vegetables by adding to pickle or salad. But they look best as a snack on a festive table. Guests will definitely ask for a recipe! And here is the recipe - choose for yourself.

# 1. Cucumbers with aspirin

An unusual ingredient like aspirin is an excellent preservative. If you add it to the brine, you will need less vinegar than with other methods. The end product will not be as sour as usual. Bonus: cucumbers cooked this way do not soften and always remain crispy.

Ingredients (per 2 liter can):

• cucumbers;
• mustard seeds - 1.5 tsp;
• onions - 2 pcs.;
• garlic - 3 cloves;
• cloves, dill, parsley, horseradish leaves, cherries, currants - to taste;
• allspice - 4 peas;
• black peppercorns - 6 peas;
• hot chilli pepper - to taste.

For the marinade:

• water - 1 l;
• salt - 2 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• vinegar essence - a little less than 1 tsp;
• aspirin - 1 tablet.

Preparation:

1. Soak the cucumbers in cold water for 1-2 hours.
2. Cut off the tips of the cucumbers on both sides.
3. Putting the cucumbers in a large container, pour boiling water over them. Now you need them to steam. To do this, leave them under the lid until they cool completely. Please note that the cucumbers will change color to olive.
4. While the cucumbers are cooling down, we wash and sterilize the jars and lids.
5. My greens are also washed and scalded with boiling water.
6. We begin to lay the ingredients. At the bottom - greens, pepper, cloves. We do not lay out everything - we will leave a little for even distribution.
7. Now we put the cucumbers. We try to do it as tightly as possible. The largest - to the bottom, vertically. Smaller instances - up. Add garlic and onion rings between the fruits. Do not forget about the remaining greens - you need to add it to the middle and at the very end.
8. When everything is neatly folded into jars, add mustard seeds on top.
9. Grind an aspirin tablet in a spoon and add it to the jar.
10. Now you need to make the marinade. We put water (you can use the rest from soaking cucumbers) on fire. Pour in sugar and salt. Bring to a boil.
11. Pour the boiling brine into jars, adding an incomplete teaspoon of the essence. The brine should come to the brim. It will be good if it even pours a little when you close the lid.This is necessary to leave as little air as possible in the cans, which could allow bacteria to grow.
12. Cover with lids and leave for five minutes. During this time, air bubbles that could remain inside should come out. If you see a bubble that cannot rise in any way, you do not need to open the lid. Just take the can from both sides and swing it from side to side.
13. Next, you need to roll up the covers tightly. Turn the cans upside down. Cover with something warm and leave until it cools completely.
14. Store seaming in a cool, dark place.

# 2. Extra crispy cucumbers

For those who do not like canned mustard grains, there is a recipe with dry mustard.

Ingredients (per 2 liter can):

• cucumbers;
• onions - 2 pcs.;
• sweet pepper - 2 pcs.;
• garlic - 4 cloves;
• dry mustard - 1 tsp;
• greens (parsley, dill, tarragon, horseradish leaf) - to taste.

For the marinade:

• water - 1 l;
• salt - 2 tbsp. l .;
• sugar - 2 tbsp. l .;
• vinegar 9% - 80 ml;
• black pepper - 5 peas;
• allspice - 2 peas;
• carnation buds - 3 pcs.

Preparation:

1. Soak the cucumbers in cold water for 1-2 hours. After soaking, wash in cold water and cut off the ends.
2. While the cucumbers are soaking, you can prepare jars and lids - wash and sterilize.
3. Then we put the ingredients in the jars: some greens, part of the onion with rings.
4. We fill the jars with cucumbers. Add onion, garlic, bell pepper, cut into long strips between them.
5. Put the remaining onions and herbs on the very top.
6. Next, pour the mustard powder into the jars.
7. Cooking the marinade. After adding all the ingredients except vinegar to the water, bring it to a boil.
8. As soon as the water boils, add the vinegar. We are waiting for the second boil.
9. Pour the contents of the jars with boiling marinade.
10. Now we need to sterilize our cucumbers. To do this, put the cans, covered with lids, in a container with water. It is advisable to lay a napkin or gauze at the bottom of the container. We keep the jars in boiling water for 20 minutes.
11. We carefully take out the cans. Now you need to close the covers tightly.
12. Turning the jars upside down, cover them with a warm towel or blanket and let cool completely. We store such jars in a cool dark place.

Number 3. Pickled cucumbers with mustard

This recipe is for lovers of barrel sauerkraut. According to this recipe, cucumbers are fermented. Although this process is not quick, the result is worth the wait! The taste will be unusual. Please note that iodized salt must not be used.

Ingredients (per 2 liter jar):

• cucumbers;
• water - 1 l;
• salt - 1.5 tbsp. l .;
• horseradish leaf - 1 pc .;
• mustard powder - 1 tsp without a slide;
• garlic - 3 cloves;
• dill umbrellas - 3 pcs.;
• black and allspice - a few peas;
• currant and cherry leaves - optional;

Preparation:

1. We wash the cucumbers, cut off the tails. Fill with cold water and leave for two hours.
2. While the cucumbers are soaking, wash the jars and lids with hot water. You can even scald them with boiling water.
3. We put cucumbers in jars, sprinkling with herbs. Do not forget to add dill, pepper, currant leaves and cherries.
4. Add salt to the water, mix. Fill the contents of the jars with the solution.
5. At the end, pour the mustard powder into the jars.
6. We close everything with nylon caps. We put the cans on the tray, since the solution will slowly flow out.
7. The fermentation process will take three days. At this time, the jars should be kept in a warm room, but the temperature should not be higher than + 22 ° C. The brine may darken - that's okay, that's okay.
8. After three days, put the jars in the refrigerator.

No. 4. Pickled cucumbers with mustard seeds

This recipe does not involve sterilization. Also, we will not pre-soak the cucumbers, so they will be less crunchy, just for lovers of a more delicate taste.

Ingredients (for one can of 2 l):

• cucumbers;
• onion - 1 pc.;
• carrots - 1 pc.;
• seasoning for pickling - to taste;
• mustard seeds - 1 tbsp. l.

For brine:

• water - 2 l;
• vinegar - 1 glass;
• salt - 2 tbsp. l .;
• sugar - 8 tbsp. l.

Preparation:

1. We wash the cucumbers under cold water. We leave in a colander to glass the water. We do not cut the ends.
2. Put onion, cut into rings, on the bottom of the prepared jars. Add carrots (in circles), pickling seasoning, mustard there.
3. We fill the jars with cucumbers.
4. Fill the contents of the jars with ordinary boiling water. Cover with lids and leave to cool completely.
5. We pour the cooled water into a saucepan, put on fire. When the water boils, add salt, sugar and vinegar. Foam will appear - you need to remove it.
6. Pour the contents of the jars with boiling brine. We quickly roll up the covers.
7. We turn the cans upside down. Leave to cool, covered with a warm blanket.
8. We put the cooled cans for storage in a cool place.

No. 5. Cucumbers with honey

Delicious cucumbers can be prepared without sugar. It is enough to use honey. The latter can be anything, but summer “Raznotravye” is best suited - it has the most balanced taste. And so that the final product is not too harsh, let's give up the vinegar. Let's just replace it with citric acid.

Ingredients (2 L can):

• cucumbers - about 1.5 kg;
• spices (garlic, peppercorns, currant leaves, horseradish and cherry, cilantro) - to taste;
• mustard seeds - to taste;
• dill umbrellas to taste.

For the marinade:

• water - 2 l;
• salt - 60 g;
• honey - 360 g;
• citric acid - 1 tsp.

Preparation:

1. Gherkins we will not soak. Instead, blanch them for 2-3 minutes. Cool immediately under running cool water. You do not need to cut off the tip.
2. Put garlic and spices, a little dill at the bottom of the sterilized jars.
3. We fill the jars with cucumbers. Add dill on top again.
4. Cooking the marinade. Pour salt into boiling water. We mix.
5. Add honey and vinegar. After stirring, immediately remove the solution from the heat so that the honey does not boil.
6. Fill the cucumbers with marinade.
7. We sterilize. To do this, we put the jars, covered with lids, in a wide and deep container. We fill the container with water, reaching the hangers of the cans. We put on fire and boil for 15 minutes.
8. We take out the banks. In order not to burn ourselves, we use tongs. We immediately roll up the covers tightly.
9. Turn the cans upside down and leave to cool under a warm blanket.
10. We remove the cooled cans for permanent storage in a cool place.

No. 6. Cucumbers in five minutes

And this recipe is perhaps the fastest and easiest of all. It will appeal to those who are already tired of making preparations for the winter and want to quickly cope with the remaining products. We will salt the cucumbers in a cold way. Even cans do not need to be sterilized.

Ingredients (per 2 liter jar):

• garlic - 2 cloves;
• sheets of cherry, horseradish, tarragon - 2 pcs.;
• dill with umbrellas - 4 pcs.;
• mustard (dry or whole) - 2 tsp;
• hot pepper - 1 pod;
• peppercorns (black and allspice) - 5 peas each.

For brine:

• water - 2 l;
• salt - 4 tbsp. l.

Preparation:

1. We wash the cucumbers and herbs. Leave the cucumbers in cold water for 2 hours. We do not cut off the sides.
2. At the bottom of each jar we put all the spices, except for mustard and hot pepper. Let's also leave a little dill. We'll add it at the end.
3. We put the cucumbers. Put hot pepper and the remaining dill on top. Pour in mustard.
4. Dissolve salt in cold water. Let the solution stand for 15 minutes.
5. Fill the contents of the cans with the solution under the very neck. We close it with dense nylon caps.
6. Unlike pickled cucumbers, we immediately put these jars in a cold place. They are stored only in the basement or refrigerator. The fermentation process will take a long time, so such cucumbers will be ready for consumption only after 1.5-2 months.

# 7. Cucumbers in Polish

A slightly unusual way of pickling cucumbers. We will roll them up not entirely, but in pieces. In addition, this recipe provides for the use of vegetable oil. Before sending such a winter salad to jars, it must be boiled.

Ingredients (for 2 liters):

• cucumbers - 2.5 kg;
• onions - 0.5 kg;
• garlic - 3 cloves;
• bell peppers - 5 pcs.;
• coarse salt - 1 tbsp. l .;
• sugar - 2 tbsp. l .;
• dill - to taste;
• vegetable oil - 1 glass;
• vinegar 6% (or apple cider) - 50 ml.

Preparation:

1. Cut the onion and pepper into rings. Pass the garlic through a press. Cut the cucumbers into slices.
2. In a large enamel saucepan, combine all prepared vegetables with oil, vinegar, spices and dill. We leave for one hour.
3. After an hour, we put the pan on the fire. Bring to a boil, cook over medium heat for 15 minutes.
4. We spread the mixture into sterile jars. We roll up the iron covers tightly.
5. We turn the cans over with their lids. Wrapped in a warm cloth, leave to cool.
6. After cooling, we send the salad to a cool place. You can try such a dish in a month.

Tips from experienced housewives

Despite the fact that all the presented recipes are simple to execute, in order to get the perfect product, you need to know some features. Every experienced housewife has such secrets.

Here are the most basic ones:

1. Choose small cucumbers with thin skin and dark bumps. They should not be overripe (no yellowing). Overripe cucumbers have a tough skin and hard seeds.
2. Soak the fruits in cold water. This makes them crispy. The colder the water, the more crunchy they will be. You can use ice water: put it in the freezer beforehand and wait until the surface is covered with a crust of ice.
3. It is better to use spring water for making seaming. Cucumbers cooked in it are always crispy and do not explode.
4. Make sure to use regular salt. Not iodized and not "extra".
5. When sterilizing, do not place a hot can in cold water and a cold one in hot water. The jar may burst from the temperature drop.

Conclusion

Now you know how you can prepare mustard cucumbers for the winter. Having prepared seaming according to our recipes, following the advice of experienced housewives, you are sure to get a delicious product. And having prepared one jar for each recipe, you get a whole assortment!

A new snack for every occasion. Guests will always be delighted with the variety and delicious taste of the appetizers on your perfect holiday table!