The most delicious recipe for the winter: pickled cucumbers with mustard in a jar

Pickled cucumbers with mustard in jars for the winter are an original appetizer and an excellent side dish for hot dishes. Cooking is relatively simple and does not take much time. To make your vegetables tasty and crispy, it is important to choose the right ingredients and know some of the subtleties of the starter culture.

Features of cucumber sourdough

In contrast from pickled vegetables, sauerkraut has a more delicate and richer taste... In such a preparation, the aromas of cucumbers, herbs and spices are preserved, the taste is not killed by a large amount of salt or vinegar.

Features::

• using a small amount of salt;
• salting both hot and cold;
• long shelf life (up to 7-8 months).

After seaming, the jar is kept at room temperature for 2 days.

This method of harvesting winter storage is considered the most natural, environmentally friendly and healthy, as vegetables are preserved due to the release of lactic acid.

Important! Small and medium-sized cucumbers are suitable for pickling: they are usually not cut, but put in a container whole.

Cucumber sourdough with mustard

To make the workpiece tasty, crispy and aromatic, it is important to choose the right main ingredient:

• fresh, young vegetables;
• the flesh is usually firm, without voids;
• optimal size - up to 10 cm (the smallest fruits have the most pleasant, rich and delicate taste);
• peel of medium thickness with pimples.

Vegetables with a bitter aftertaste are not suitable for fermentation.

If the cucumbers were picked from the garden more than 3 days ago, they are pre-soaked in cold water for several hours.

Reference! The mustard used in the recipe not only gives the dish a spicy taste, but also prevents the formation of mold, playing an important role in the preservation of the preparation.

Mustard is taken in powder or in grains: so it dissolves more evenly in the brine.

Required ingredients

To prepare such salting, you will need cucumbers, mustard powder, salt and water.

Additional components are selected based on individual taste preferences... So, black pepper or peppercorns will add spice to the dish, vinegar will enhance the sour taste, and herbs will add a pleasant herbal aroma.

Main ingredients:

• cucumbers - 1-2 kg;
• water - 1.5 l;
• salt - 2 tbsp. l .;
• mustard - 1 tbsp l.

Add-ons (to taste):

• garlic;
• cherry, currant, raspberry leaves;
• Bay leaf;
• tarragon;
• dill;
• basil;
• black pepper, hot ground or chili;
• oak or horseradish leaves.

Salting herbs must be fresh, ideally - just plucked from the garden. It is undesirable to use withered and dry leaves.

Take a note:

How to pickle cucumbers in a 5 liter plastic bottle

Delicious pickled Chinese cucumber recipes

Preparation of basic products

Before use vegetables and herbs are washed and dried... Chopping and chopping is not required.

If the skin of the cucumbers is too thick, before salting, cut off the ends on both sides. Peel the garlic.

It is better to use spring water or filtered.

Container preparation

Jars with a volume of 1-3 liters are suitable for home fermentation.

Glass container preparation includes:

• inspection: the glass must be free of cracks and damage;
• washing with soda;
• scalding with boiling water;
• sterilization in the oven or steam.

The lids are washed, sterilized in boiling water.

Reference! Initially, vegetables were fermented in wooden barrels, which saturated the dish with a unique aroma.

Recipes

The cooking methods are different, each recipe has a special flavor due to the additional ingredients and the very method of fermentation.

These vegetables will be ready to eat 20-30 days after pickling.

Cold way

A fragrant snack is prepared without heat treatment, which is why the taste of vegetables and herbs is fully preserved.

Ingredients:

• cucumbers - 1-2 kg;
• cold water - 2 l;
• dry mustard - 1.5 tsp;
• salt - 1.5 tbsp. l .;
• garlic - 3 cloves;
• greens: cherry, raspberry, oak leaves, dill and basil - 1 pc.;
• peppercorns - 4-5 peas.

Preparation:

1. Vegetables are soaked in cold water for about 2 hours.
2. All the ingredients are laid out on the bottom of the container, except for cucumbers, salt and mustard.
3. Cucumbers are tamped vertically.
4. Pour everything with cold water and leave for 10-15 minutes.
5. Pour water into a saucepan, add salt, mix well.
6. Return the salted water to the jar, pour mustard powder.
7. Roll up the lid, leave for 3 days in a warm room.
8. The workpiece is transferred to a cool place for storage.

Before taking the container to the cellar, shake it several times to mix the contents.

Hot way

Ingredients:

• cucumbers - 1.5 kg;
• water - 2 l;
• dry mustard - 1 tbsp. l .;
• salt - 2.5 tbsp. l .;
• garlic - 4 cloves;
• bay and oak leaves - 1 pc.;
• cherry and raspberry leaves - 2 pcs.

Preparation:

1. Vegetables are soaked in ice water for a couple of hours.
2. The container is scalded with boiling water, greens are spread on the bottom.
3. Add cucumbers, garlic, salt, pour boiling water.
4. Close, leave for 2-3 days.
5. When the vegetables darken, pour in the mustard and roll up the jar.
6. Put away for storage.

If, during cooling, a film appears on the surface of the brine, it is removed, and the brine is drained and boiled again.

Under the iron cover

This snack can be stored for up to 2 years.

You will need:

• cucumbers - 1 kg;
• water - 1 l;
• salt - 1 tbsp l .;
• mustard - 2 tsp;
• black peppercorns - 3-5 pcs.;
• dill, parsley, laurel and cherry leaves - 1-2 pcs.

How to cook:

1. Vegetables are soaked in cold water, washed.
2. Cucumbers are pierced with a fork in several places so that they are better salted.
3. Greens, spices, vegetables are placed in the container.
4. Pour in any water: hot or cold, leave under the lid.
5. After a few days, the jar is opened, the brine is drained and boiled, taking care not to pour out the precipitate.
6. The vegetables are washed and put back in the container. Pour in salt and mustard.
7. Pour everything with brine, roll it up with an iron lid.
8. When the jar cools down, it is transferred to the cellar.

Sliced ​​cucumbers without sterilization

These vegetables are perfect for quick soup or salads. Cucumbers are cut in any way, but not very finely. The peel is not removed.

What you need:

• cucumbers - 1.5 kg;
• water - 2 l;
• salt - 1.5 tbsp. l .;
• mustard beans - 1 tbsp l .;
• garlic - 4 cloves;
• greens: dill, parsley, currant or cherry leaves - 1-2 pcs.

How to cook:

1. The main product is soaked in ice water for 2 hours, rinsed with water and cut into small bars.
2. Clean jars are scalded with boiling water and filled with herbs, garlic and cucumbers.
3. Pour in water, close with a soft nylon lid.
4. After 15 minutes, the liquid is drained, salt is added.
5. The brine is returned to the jar, the mustard is poured. The container is rolled up.

Read also:

Crispy cucumber recipes without sterilization for the winter

How to pickle large cucumbers: the most delicious blank recipes

With mustard powder

Mustard powder dissolves well in brine and nourishes vegetables.

Ingredients:

• cucumbers - 2 kg;
• water - 2.5 l;
• salt - 3 tbsp. l .;
• dry mustard powder - 1.5 tbsp. l .;
• ground pepper - 1/4 tsp;
• garlic - 3 cloves;
• oak leaf - 1 pc .;
• vinegar 9% - 1 tbsp. l .;
• cherry or raspberry leaves - 2 pcs.

Preparation:

1. Berry and oak leaves are placed in a container.
2. Cucumbers, spices and garlic are sent next.
3. Pour everything with cold water.
4. Pour in salt and mustard. Add vinegar.
5. Kept under a lid for 2 days, then transferred to the cold.

No vinegar

The option without acetic acid is suitable for lovers of delicate preparations with a pronounced vegetable and slightly spicy taste.

You will need:

• cucumbers - 1.5 kg;
• onions - 2 medium turnips;
• salt - 2 tbsp. l .;
• water - 2 l;
• dry mustard - 1 tbsp. l .;
• spices: basil, tarragon, oregano, raspberry, cherry, oak leaves - 1 pc .;
• garlic - 3 cloves.

How to cook:

1. Spices and herbs, garlic are sent to the jar.
2. Put cucumbers, onions cut into rings.
3. Pour hot water over everything.
4. After 10 minutes, the liquid is drained, boiled with salt.
5. The brine is returned to the jar, the mustard is poured, the container is rolled up.

Spicy with mustard

Vegetables are quite spicy, they are used as an appetizer or a side dish to hot dishes.

What you need:

• cucumbers - 1-2 kg;
• water - 1.5 l;
• salt - 1 tbsp l .;
• mustard powder - 2 tsp;
• garlic - 4 cloves;
• peppercorns - 5 pcs.;
• ground pepper - 1/4 tsp;
• hot chili pepper - 1-2 circles;
• cherry leaves - 3 pcs.

Preparation:

1. The vegetables are placed vertically in the container. Add leaves, garlic, all types of pepper.
2. The jar is filled with ice water, allowed to brew for 10-15 minutes.
3. The liquid is replaced with clean water and allowed to wait for another 15 minutes.
4. Pour in salt and mustard.
5. The can is rolled up.

With tarragon

A sprig of tarragon will make the preparation more aromatic and original.

Ingredients:

• cucumbers - about 2 kg;
• water - 2.5 l;
• mustard powder - 1 tbsp l .;
• salt - 2 tbsp. l .;
• tarragon - 1 branch;
• garlic - 2 cloves;
• cherry and oak leaves - 1 pc.

Preparation:

1. Greens and garlic are placed in a container, cucumbers are placed on top.
2. Pour in salt.
3. Pour everything with water.
4. After 3 days, remove the foam, add mustard. Stir the contents and roll up.

Storage period and rules

Average shelf life of such blanks - 7-8 months.

Important! Banks are placed away from heat and light, protected from low temperatures.

Optimum temperature - 0 ... + 2 ° C, humidity level - 90%.

Best storage space pickled vegetables - a basement or a cool room without heating.

After opening, the contents are consumed within 3 days.... Keep this salting in the refrigerator.

Conclusion

Crispy cucumbers, fermented with mustard, are often made for the winter. The appetizer will be an excellent addition to the festive table, harmoniously combined with meat, fish and mashed potatoes. The pungency of the dish is regulated by the addition of seasonings, spices and herbs, which give the vegetables a piquant taste.