A selection of the most delicious recipes for pickled cucumbers with mustard for the winter

Home-made canned cucumbers in our country are loved by almost every family. They are combined with many side dishes, used in salads or served separately with first courses and strong drinks. Housewives compete with each other in the preparation of pickled cucumbers according to original recipes. But not everyone knows that adding mustard not only improves the taste of the workpiece, but also extends its shelf life.

Why add mustard to pickled cucumbers and what it gives

To understand what role mustard plays in conservation, you need to know its main qualities. This spice has pronounced antibacterial properties. When salting with mustard cucumbers remain strong and crispy, and the marinade itself lasts longer without mold and germs. It destroys bacteria that cause caps to swell.

This trick is used by many experienced housewives. They use both types of mustard for preservation.

Powder

Mustard powder adds a little pungency and piquancy to salted vegetables, gives the blanks a beautiful shade.

Grainy

Thanks to the mustard seeds, the cucumbers acquire a pleasant spicy aroma and are very crispy and firm.

Attention! Strictly follow the recipe of canned dishes, so as not to spoil the taste, since mustard is not combined with all ingredients.

The best recipes for the winter

Before starting to prepare recipes, experienced chefs recommend preparing all products and spices, observing the following rules:

• pick cucumbers of about the same size;
• pre-wash them, cut the ponytails and keep them for 5-6 hours in cold water;
• lightly rinse the leaves and roots required according to the recipe;
• place the appropriate spices and seasonings next to you;
• sterilize the container prepared for cucumbers.

Cucumbers in mustard sauce without oil

By the look salting it turns out a little muddy, this small aesthetic minus does not affect the taste in any way.

You will need:

• cucumbers - 2 kg;
• water - 1 l;
• sugar - 300 g;
• salt - 3 tablespoons;
• mustard paste - 5 tbsp. l .;
• vinegar 9% - 200 ml;
• leaves of currant and horseradish - 1 each;
• dill - 1 umbrella;
• garlic - 1 clove.

To prepare the marinade, dissolve sugar and salt in water, squeeze out the mustard. Mix everything and bring to a boil. Add vinegar and immediately remove from the stove - you should get a homogeneous mass.

Put leaves and spices in prepared jars, add a clove of garlic. It is better to cut large garlic into pieces. Place the cucumbers tightly in jars and fill with brine. Close with lids and place in a pot filled with water.

Important! The water in the pan should reach almost to the necks of the cans.

After boiling, cook the contents of the jars over low heat for 5-7 minutes. Then we tighten the lids, turn over the cans, remove, covering with a towel.

Pickled cucumbers with mustard powder

Before cooking, try the cucumbers: preferably, they are sweetish. If bitterness is felt, add some sugar.

Take five-liter cans.

Ingredients needed:

• 2.5 kg of vegetables;
• 1.5 tablespoons of powdered mustard;
• 2 fresh horseradish leaves;
• 5 dill umbrellas;
• 15 peas of black pepper;
• 1 head of garlic;
• 3 liters of water;
• 6 tbsp. l. salt;
• oak, currant, raspberry and cherry leaves 1 each.

The cooking algorithm is as follows:

1. Place raspberry, oak, currant and cherry leaves on the bottom of the jar.
2. Sprinkle them with powdered mustard.
3. Divide the garlic head into cloves, peel them and put in a container.
4. Arrange vegetables tightly.
5. Sprinkle with salt and black peppercorns on top.
6. Spread dill umbrellas and horseradish leaves over the surface. Fill with water.
7. Cover with a suitable sized plate, place under oppression.
8. Place in a warm, dry place for five days.

Sliced ​​cucumbers with mustard and vinegar

Fresh cucumbers can be pickled cut into slices it is convenient to quickly prepare a salad in winter. Even a beginner can cook such a dish.

Products required:

• cucumbers - 4 kg;
• mustard paste - 2 tbsp l .;
• vinegar, sugar and sunflower oil - 1 tbsp each l .;
• salt and chopped garlic - 2 tbsp each l .;
• chopped dill to taste.

Cut fresh cucumbers into circles, about 1.5 cm thick and keep in a separate enamel bowl for about 3 hours. Mix the dill with the garlic, add the rest of the spices and season with vinegar and sunflower oil. Arrange the pickled vegetables in the jars and cover with pickling lids. Place the containers in a saucepan with water, boil for mandatory sterilization for no more than 15 minutes. Close the cans, turn over and wrap with warm material.

No sterilization recipe

If guests come to you next week and you want to treat them with delicious pickles, and only fresh cucumbers are at hand, then use the recipe without sterilization.

Ingredients:

• cucumbers;
• salt - 3 tbsp. l .;
• chili pepper - 1 pc .;
• garlic - 3 cloves of garlic;
• 1 tsp dry mustard;
• cold water - 1 liter;
• horseradish leaf - 1 pc .;
• dill umbrella - 2 pcs.;
• black pepper - 10 peas.

Place the garlic cloves on the bottom of the jars, then finely chopped chili peppers. Lay cucumbers on top, alternating with herbs. Add the mustard last and cover with saline. Dissolve the salt in water in advance. Close the lids and store in a cool place.

Check the brine level in the container every three days. The cucumbers should be completely covered with it. If there is an excess of liquid, the container may leak, this is not scary, substitute a saucer or spread napkins. If there is not enough brine, add the required amount at the rate of 1.5 tbsp. l. salt per liter of water.

Vegetables are ready to eat after 30–40 days.

Attention! Bubbles and foam are a natural reaction, the brine can even be cloudy, which should not be scary or surprising. Do not add raspberry and currant leaves to this recipe. They will provoke the formation of mold.

Pickled cucumbers with mustard seeds "As in the store"

Small, dense and crunchy cucumbers, which have been sold in stores for a long time, have fallen to the taste of many. How to make these at home, read below.

Ingredients per liter jar:

• cucumbers - 10 pcs.;
• black pepper - 6 peas;
• allspice - 6 pcs.;
• cloves - 2 buds;
• bay leaf - 2 pcs.;
• dill - 2 umbrellas;
• garlic - 2 cloves;
• granular mustard - 1 tsp;
• cherry and currant leaves - 2 leaves each.

For the marinade, take 6 tbsp. l. sugar, 2 tbsp. l. salt and 14 tbsp. l. vinegar.

We put cucumbers in jars quite tightly, but without damaging the structure. Gently pour boiling water over, cover and cool. Drain the cooled water into the marinade pan. For convenience, use a lid for jars with holes.

You can add some boiled water to the pot to make the marinade last for a second time. In this case, do not forget to add more salt and sugar later to maintain the proportion.
We spread bay leaves, dill umbrellas, mustard seeds and garlic cloves in prepared containers.

Now add sugar and salt to the pan, boil the brine for a few minutes, then pour in the vinegar and remove from the stove after 30 seconds. The marinade is ready. We fill the banks with them again, to the very top.We tighten the jars with lids, let them cool and put them in a dark place for storage.

Crispy cucumbers with mustard powder

You will need:

• table salt - 2 tbsp. l .;
• small cucumbers - 2 kg;
• mustard powder - 1 tbsp. l .;
• 2 horseradish leaves;
• dill umbrella;
• currant, oak, cherry leaves to taste;
• head of garlic;
• bitter pepper - 0.25 pods;

Boil 1.2 liters of water, add salt and mustard, stir well.

At the bottom of a three-liter jar, put half the green spices, hot pepper, peeled and chopped garlic. Spread the vegetables on top and cover them with the rest of the herbs. Pour with mustard brine, close with sterile lids.

Mustard seed and aspirin recipe

For 2 liters, you need the following:

• medium and small vegetables;
• 150 g mustard seeds;
• 2 small onions;
• 2 cloves of garlic;
• 1.5 tbsp. l. salt;
• 1 aspirin tablet;
• 2 carnation buds;
• 1 teaspoon vinegar essence;
• 2 liters of water;
• 2 tbsp. l. Sahara;
• 1 sprig of parsley;
• 1 currant leaf;
• dill umbrella, peppercorns and allspice to taste.

Cooking method:

1. Boil water.
2. Put the cucumbers in a deep container, pour boiling water over, close the lid, let cool.
3. Cut the onion into half rings and cut the garlic into slices.
4. Put pepper, garlic, cloves, currant leaves and a part of parsley on the bottom of the jar.
5. Fill the jar with cooled cucumbers, the remaining water in the container, do not pour out.
6. Place the onion rings, the rest of the parsley and the dill umbrella between the cucumbers.
7. Crush an aspirin tablet and pour it into the jar along with the mustard seeds.
8. Pour the water from cooled cucumbers into a saucepan, add salt, sugar, boil.
9. Boil the brine for 3 minutes, stirring constantly, pour in the vinegar and remove from the stove.
10. Carefully pour the brine into the jar, seal the blanks.
11. Turn the jar over and wrap it in a warm cloth for two days.

Reference! There is much less soaking for cucumbers in this recipe before cooking. This will make the vegetables crispier. Aspirin, like mustard, will extend the shelf life of the cuttings and allow the cucumbers to stay firm longer.

Tips and tricks for cooking, rolling and storage

Use our tips, and canning vegetables will become a pleasant and easy task for you, bringing joy to you and your loved ones:

1. So that the cucumbers are saturated with moisture and do not absorb the brine, they are soaked in water for a couple of hours before salting, while the vegetables are taken without signs of decay and other flaws.
2. When pickling cucumbers, the main ingredients are mustard, sugar, salt, vinegar and garlic. Everything else is added at will and taste.
3. To avoid the formation of mold, horseradish roots are placed in the marinade, for this it is better to grind it on a grater. Horseradish goes well with mustard - both root and leaf.
4. Pour in the hot marinade gradually, otherwise the cans may burst, and you will be scalded with boiling water.
5. Always pay attention to the expiration date of the mustard. It is better to take a product with a margin of several months, whose mustard is about to end, no longer has the required strength and has lost its antibacterial properties.
6. Avoid ingredients with strong, pungent odors if you have already decided to use mustard.
7. For proper storage, choose cool, dark places and try not to store canned food for more than a year.
8. Be sure to sterilize the container, wash herbs and vegetables thoroughly to avoid swelling of the cans.
9. Do not over-compact cucumbers in jars, they will soften under the weight of each other and lose their crunchy effect.

Conclusion

Anyone can cook pickled cucumbers with mustard for the winter, just a little practice is needed. We hope our recipes and tips will help you gain experience and you will get wonderful results. Mustard will preserve vegetables for a longer period, give the cucumbers a spicy taste, crunchy quality and density.