The best recipes for cooking cucumbers with mustard for the winter in jars in a cold way

Homemade cucumbers with mustard for the winter in jars in a cold way will be an excellent side dish for hot meat and fish dishes. This method of preservation saves time and greatly facilitates the cooking process. Mustard gives the salting a piquancy and pungency, which are appreciated in the cold season. We will tell you about the secrets of making snacks in our article.

Selection and preparation of cucumbers

To make the preservation aromatic, tasty and crispy, it is important to choose the right its main ingredient. Attention is paid to the appearance of the vegetable and its aroma.

Rules for choosing cucumbers for pickling:

1. The vegetable must be fresh and ripe. Overripe fruits are too soft and hardly crunchy, so they are not suitable for canning.
2. 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.
3. Optimal use for pickling vegetables small size, up to 12-15 cm. But for the preparation of salad, larger specimens are also suitable, which must be chopped.
4. A suitable vegetable has a pleasant fresh aroma, and with a slight squeeze in the hand, its elasticity will be felt. When cutting, the pulp should be free of voids and oversized seeds.

Preparation of vegetables for pickling is usually carried out before canning.

Preparation stages:

• the washing up;
• drying;
• trimming the legs and dried flowers;
• cutting large specimens, if necessary, into circles or slices.

If the vegetables lie down a bit and are withered, they are soaked in cool water for about three hours.

Important! If vegetables for salting were purchased for future use, it is recommended to store them at a temperature not exceeding + 10 ° C. The ideal place is a cellar or a fruit and vegetable section in the refrigerator.

How to properly prepare cucumbers with mustard in jars in a cold way

Canning vegetables with mustard without hot marinade is quite simple and quick... The main feature of the preparation of such salting is the need to keep it at room temperature for several days and only after that you can move the jar with the workpiece to a cool place.

Ingredients

For a three-liter can you will need:

• medium-sized cucumbers - 1.5-2 kg;
• mustard powder - 3 tbsp. l .;
• water - 2 l;
• salt - 1 tbsp. l .;
• greens - leaves of currants, cherries, raspberries, bay or oak leaves, dill, parsley - 1-2 pcs. everyone;
• garlic - 3 cloves.

Step-by-step instruction

Before starting salting, you need to prepare the container - sterilize it. Wash and dry vegetables and herbs.

Preparation:

1. Put most of the herbs and peeled garlic in whole cloves on the bottom of the container.
2. Next, send the cucumbers, placing them tighter to each other.
3. Fill the workpiece with clean cold water.
4. Top with mustard and the rest of the greens.
5. Close the container with a nylon lid and leave for 5-7 days in the room. The place must be protected from direct sunlight.
6. After a few days, the fruits will darken, and the brine will stop flowing out from under the closed lid.
7. Move the container to the main storage location.

For the spice in this recipe, you can use and black peppercorns.

Other ways to prepare cucumbers:

Crispy cucumber recipes without sterilization for the winter

How to pickle large cucumbers: the most delicious recipes

Crispy pickled gherkins in a jar

Other recipe options

In addition to the main method, there are several variations of this blank, which differ mainly in the set of ingredients. The salting method itself is the same.

In three-liter jars without vinegar

Preservation of fresh cucumbers with mustard can be carried out without the addition of acetic acid, since when these vegetables are salted, lactic acid, a natural preservative, will be released.

Required ingredients:

• cucumbers - 1-2 kg;
• water - 1 l;
• salt - 3.5 tbsp. l .;
• mustard - 2-3 tbsp. l .;
• currant and cherry leaves - 3 pcs.;
• bay leaf - 1 pc .;
• garlic - 3 large cloves.

Cooking method:

1. Send all ingredients except water and salt to a glass container.
2. Dissolve salt in water and pour over vegetables with salted liquid.
3. Close the jar with a lid.
4. After 5 days, open the container and drain the brine.
5. Rinse the salting with filtered water, collecting it in a jar and draining it several times.
6. When the water starts pouring out clean, without sediment, fill the container with water again and close the lid again.
7. Put away in a cool place.

In this recipe, it is advisable to roll up the container with iron lids.

Pickled cucumbers with mustard powder

The pickle prepared in this way has a spicy taste and is suitable for further use in pickle soups, salads and snacks.

Required products:

• cucumbers - 1.5 kg;
• water - 1 l;
• dill, parsley and oak leaves - 1-2 pcs.;
• mustard powder - 1 tsp;
• salt - 2 tbsp. l .;
• garlic - a couple of cloves.

How to cook:

1. Prepare the marinade by dissolving salt in water. Let it brew.
2. Send herbs, garlic and vegetables to the container. Then add mustard.
3. Pour in salt water.
4. Roll up with soft plastic lids and leave in the room for a few days.
5. If necessary, add water to the brine. This should be done if the marinade is absorbed by the vegetables and becomes insufficient to cover all the ingredients.
6. Transfer to a cool place for storage.

The workpiece can be made sharper and more burningby adding a few black peppercorns, red chili, or chopped horseradish.

Spicy cucumbers with mustard

The recipe has a pungent spicy taste. This salting is best used as a side dish for vegetable or fish dishes.

Necessary products:

• cucumbers - 1 kg;
• water - 1 l;
• salt - 2 tbsp. l .;
• dry mustard - 2 tbsp. l .;
• garlic - 7-8 cloves.

Preparation:

1. Grate half of the cucumber or cut into thin slices.
2. Send whole vegetables to the container, then cucumber puree.
3. Add salt and mustard.
4. Put the garlic cloves.
5. Pour in water and close the lid.

Before sending the salting to a cool place for long-term storage, the jar should be shaken several times, mixing the contents.

With the addition of vodka

The use of vodka will help to avoid container sterilization and speed up the preservation process.

What is needed:

• cucumbers - about 1 kg;
• spices - currant leaves, cherries, dill, celery, garlic, allspice peas;
• mustard - 2 tbsp. l .;
• vodka - 4-5 tbsp. l .;
• salt - 3 tbsp. l .;
• water - 1.5 l.

How to cook:

1. Wash the vegetables, cut off the ends.
2. Wash and dry herbs and spices.
3. Put greens in a jar, then cucumbers.
4. Pour in vodka, add salt, mustard and cold water.
5. Roll up with a soft plastic lid.
6. After 3-4 days, remove to the cellar.

Such preservation will be ready for use in a week.

Canned cucumber salad with mustard seeds

The original canned salad will surprise guests and decorate the festive table, perfectly complement hot dishes.

Ingredients:

• cucumbers - 1 kg;
• water - 1 l;
• salt - 1 tbsp. l .;
• sugar - 2 tbsp. l .;
• mustard beans - 0.5 tsp;
• acetic acid 9% - 3-4 tbsp. l .;
• sunflower oil - 3-4 tbsp. l .;
• ground black pepper - 1/4 tsp;
• dill, parsley, bay and cherry leaves - 1-2 pcs.;
• garlic - 3 cloves.

Cooking method:

1. Cut vegetables into slices or bars. Do not cut off the rind unless it is too thick or bitter.
2. Crush the garlic in a garlic press and mix with salt, sugar, mustard and pepper. Pour in vegetable oil and vinegar. Mix everything thoroughly.
3. Fill the sliced ​​cucumbers with the resulting mass.
4. Grind all the greens, except for the leaves, and add to the vegetables.
5. Let it brew and soak in the marinade.
6. After a couple of hours, put the leaves in a glass container, then the cucumbers along with the juice they released during pickling.
7. Pour water to the rim of the jar and roll up the lid.

Terms and conditions of storage of blanks

Cold-cooked pickles are stored in a cool dark place... The best storage option is a cellar or any room without heating. The workpiece should be protected from direct sunlight and freezing.

Open containers are stored in the refrigerator and consumed within three days.

Shelf life of hermetically sealed conservation - from 3-5 months to a year.

Tips from experienced housewives

Cold preservation is considered the fastest and easiest way to pickle. Experienced housewives know some tricks to make this appetizer even tastier and more flavorful:

• the use of filtered or spring water will significantly improve the taste of salting;
• it is best to pickle fruits with a delicate thin skin;
• if the vegetable has a thick skin, it should be pierced in several places with a fork before marinating;
• for cucumbers with a bitter taste, you need to cut off the ends - this will help get rid of the bitter taste in salting;
• salt for preservation, it is advisable to choose ordinary table salt, coarse grinding.

An insufficient amount of salt can damage the preserves due to the growth of bacteria and the softness of vegetables.

Conclusion

Even a novice housewife will be able to treat relatives and friends with crispy canned cucumbers with mustard. A large number of recipes and variations in the preparation of this dish will allow you to choose a preparation for every taste, additional ingredients will add sophistication to the conservation. Such a dish can be served both to the festive table, and to diversify their usual menu for every day.