How to prepare delicious pickles with mustard for the winter

Many housewives strive to add something new to their usual dishes, even to such simple ones as pickles. Do you want a spicy taste? Add mustard! From the article you will find out why and why this ingredient is added to winter preparations. We will describe in detail the recipes for pickling cucumbers with mustard and other vegetables.

Pay attention to our tips and tricks: mustard is not combined with all products - in order not to spoil the taste, strictly follow the recipe.

What mustard and mustard seeds give in pickled cucumber recipes

There are no secrets here. Mustard is a favorite spice of many. She adds piquancy and a little spiciness to pickles.... Powdered mustard will add a beautiful shade to your blanks. But few people know that mustard helps pickles to keep longer. It is capable of killing bacteria that cause caps to swell.

The cucumbers are crispy and firm, if you add mustard seeds when salting. Many housewives use this trick.

How to salt cucumbers with mustard? Very simple. Add it either to the marinade or directly to the jar... Read more in our recipes.

The best recipes for pickles with mustard for the winter

There are a lot of recipes for salting with mustard. We have selected seven of the most delicious and simple... You will find recipes with cold salting, bell peppers, horseradish, with and without sterilization. Mustard is used in powder or grain form.

Pickled cucumbers with mustard, horseradish and spices

Ingredients:

• 7 kg of cucumbers;
• 3 heads of garlic;
• 300 g of salt;
• 5 liters of water;
• 2 pcs. horseradish root;
• horseradish leaves;
• currant leaves;
• 150 g mustard powder;
• peppercorns to taste;
• allspice to taste;
• caraway;
• dill;
• any spicy herbs to taste and desire.

Cooking method:

1. Rinse the vegetables.
2. Type a container of cold water, fill it with cucumbers. Leave it on for 6-8 hours or overnight.
3. Sterilize the jars.
4. Divide the garlic into wedges.
5. Grate horseradish root.
6. Boil the water, leave to cool.
7. Put garlic, horseradish, pepper, currant leaves, horseradish in jars.
8. Next, fill the jar with cucumbers.
9. Put the dill and the remaining herbs on top.
10. Dissolve salt in cooled water. Mix thoroughly.
11. Pour mustard powder into the jar.
12. Fill a container with brine.
13. Close with nylon caps.

Such cucumbers will be ready in 30 days... Store in a cool, dark place, a cellar is ideal. You do not need to turn the cans upside down.

Take a note:

Recipes for pickled cucumbers with basil for the winter

Cucumbers with apples: we cook deliciously and roll up correctly

Pickled cucumbers with chili ketchup: recipes and tips

Crispy cucumbers with mustard seeds

what needed for cooking:

• 3 kg of cucumbers;
• 3 cloves of garlic;
• 1 tsp mustard seeds (for 1 can);
• 1 tbsp. l. salt;
• 2.5 tbsp. l. Sahara;
• 1 tsp vinegar essence (70%);
• 2 bay leaves;
• allspice to taste;
• dill umbrella;
• currant leaf;
• 2 liters of water.

Cooking method:

1. Soak cucumbers for 5-8 hours.
2. Sterilize the banks.
3. Place currant leaves, garlic, bay leaves, allspice on the bottom.
4. Fill the jars with cucumbers.
5. Place the dill umbrella on top.
6. Boil water, add salt immediately. Mix well.
7. Fill the jars with boiling water. Leave it on for 25 minutes.
8. Drain the water, add sugar and mustard to it. Boil.
9. As soon as the marinade boils, pour the vinegar essence into the jar.
10. Remove marinade from heat and pour into jars.
11. Screw on the caps.
12. Turn over, then wrap for a day.

Note! You need to soak cucumbers in cold water. You can prepare ice in advance and periodically add cubes to the container. This is how the cucumbers turn out to be very crispy. Make sure the vegetables are not exposed to sunlight when soaking.

Mustard seed and aspirin recipe

Ingredients (based on 2 liters):

• vegetables;
• 2 medium onions;
• 150 g mustard seeds;
• 2 cloves of garlic;
• 1 aspirin tablet;
• 2 carnation buds;
• 1.5 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tsp vinegar essence (70%);
• currant leaf;
• a sprig of parsley;
• dill umbrella;
• allspice to taste;
• peppercorns;
• 2 liters of water.

Cooking method:

1. Soak the cucumbers for 3 hours.
2. Cut off the tip of the vegetables at the front and back.
3. Boil water.
4. Put the cucumbers in a deep container.
5. Pour boiling water over, close the lid. Wait for the vegetables to cool. Do not open the cover too often.
6. Sterilize jars and lids.
7. Cut the onion into half rings and cut the garlic into slices.
8. Place currant leaf, pepper, part of parsley, garlic and cloves on the bottom of the container.
9. Once the cucumbers are cool, fill the jar with them. Do not empty the container.
10. Place the remaining parsley and onion half rings between the cucumbers.
11. Place the dill umbrella on the very top.
12. Crush an aspirin tablet and add it to the jar.
13. Also add mustard seeds right away.
14. Drain the cooled cucumbers into a saucepan.
15. Add salt and sugar there. Boil.
16. While stirring the brine, boil for 3 minutes.
17. Pour in vinegar, stir quickly and remove from heat.
18. Pour the marinade gradually into the jars.
19. Cork the blanks with the prepared lids.
20. Turn over and wrap for two days.

Important! The cold soak time in this recipe is significantly shorter than usual. This is because the fruits will cool for a long time, drenched in boiling water. This will make the vegetables crispy. The cucumbers should be medium to small. Overripe fruits will not benefit from such soaking. A crushed aspirin tablet will extend the shelf life of the blanks and make the cucumber pulp firm and elastic.

Cucumbers with onions, bell pepper and mustard powder

Ingredients for this recipe:

• 1.5-1.8 kg of cucumbers;
• 3 medium sized Bulgarian peppers;
• litere of water;
• 4 cloves of garlic;
• 2 medium onions;
• 1 tsp mustard powder;
• 0.5 tsp vinegar (9%);
• 2 tbsp. l. salt;
• 2.5 tbsp. l. Sahara;
• 3 carnation buds;
• allspice to taste;
• peppercorns to taste;
• dill;
• parsley;
• currant or raspberry leaves.

Cooking method:

1. Soak cucumbers in cold water for 2 hours.
2. Cut off the tips of the cucumbers.
3. Rinse the pepper and cut into strips.
4. Sterilize the banks.
5. Cut the onion into rings.
6. Put currant or raspberry leaves, a part of garlic and cloves on the bottom of the jar.
7. Place cucumbers, pepper strips, and onion rings in the jar.
8. Place the herbs and the remaining garlic on top.
9. Pour mustard powder into a jar.
10. Put the water on the fire, immediately adding salt, sugar, peppercorns, allspice.
11. Boil for 2-3 minutes.
12. Pour in vinegar.
13. Pour the marinade over the jars.
14. Cover with a lid.
15. Sterilize for 15 minutes.
16. Roll up the cans.
17. Flip and wrap for 48 hours.

Important! Remember to remove seeds and baffles from the peppers.

Cucumber salad with mustard for the winter in jars

what needed for a liter jar:

• 1 kg of cucumbers;
• 0.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 100 ml of vegetable oil;
• 100 ml vinegar (7%);
• 0.5 tbsp. l. dry mustard;
• 2 cloves of garlic;
• dill (bunch);
• 2 bay leaves;
• peppercorns to taste.

How to cook:

1. Rinse the cucumbers thoroughly, trim off the ends on both sides. Cut the fruit into circles.
2. Chop the dill.
3. Finely chop the greens and mix with the garlic.
4. Mix cucumbers, garlic, herbs, mustard, peppercorns in a container.
5. Pour in half the vegetable oil. Mix well.
6. Add salt and sugar, mix again.
7. Refrigerate for 3 hours.
8. After 3 hours, pour in the rest of the vegetable oil and put on fire.
9. Once the salad is boiling, pour in the vinegar. Mix well. Boil for 7 minutes.
10. Remove from heat. Divide the prepared salad into clean and dry jars. Close tightly.

Advice... It is permissible to add ripe tomatoes or yellow bell peppers to such a recipe.

Recipe without cold sterilization

Ingredients for 3 liters:

• cucumbers;
• 3 tbsp. l. salt;
• 1 small chili pepper;
• 3 cloves of garlic;
• black peppercorns;
• 1 tsp dry mustard;
• horseradish leaf;
• dill umbrella;
• liter of cold water.

Cooking method:

1. Soak the cucumbers for 4-6 hours.
2. Cut off the ends on both sides.
3. Rinse and dry the jars.
4. Place cloves of garlic at the bottom of the jars; you do not need to cut them.
5. Finely chop the chili and add to the jar to the garlic.
6. Place the cucumbers in the jar, laying with herbs.
7. Add dry mustard.
8. Dissolve salt in water. Mix well. Leave it on for 30 minutes.
9. Pour the brine into the jars.
10. Close with nylon caps.
11. Move to a cold place.
12. Check the brine level in the jar every 4 days. There may be too much of it, then it will start to leak. It's okay, just substitute the dish or lay out the napkins. Another option - the brine, on the contrary, is not enough. In this case, you need to add it. The calculation is as follows: 1.5 tbsp. l. salt per 1 liter of water. Cucumbers should be completely covered with brine.
13. Taste the cucumbers every 30 to 40 days.

Important! Do not be alarmed by the formation of foam and bubbles. This is a normal reaction. During the first month, the brine may be cloudy, this is also normal. We do not recommend adding currant or raspberry leaves to such a recipe. They can provoke mold.

Cucumbers with mustard "Spicy"

Ingredients:

• 3.5-4 kg of cucumbers;
• 6 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• 120 ml of vegetable oil;
• 1 tbsp. l. dry mustard;
• 4 cloves of garlic;
• 170 ml vinegar (7%);
• 1 tbsp. l. ground black pepper.

Cooking method:

1. Soak the cucumbers for 5-7 hours.
2. Cut off the ends on both sides.
3. Chop the garlic.
4. Cut the cucumbers either into slices or into oblong plates.
5. Combine the chopped vegetables with salt in a separate container.
6. Let stand for 30 minutes.
7. Add sugar, chopped garlic, mustard, oil to the cucumbers.
8. Mix well. Leave on for 2 hours. During this time, the cucumbers will release juice, in which they will be preserved for the winter.
9. Pour in vinegar. Stir. Leave it on for another hour.
10. Sterilize the jars.
11. Transfer the mixture to the jars.
12. Pour the released juice on top.
13. Cover the jars with lids. Leave to sterilize for 20 minutes.
14. Close the jars tightly. Flip and wrap for 30 hours.

Read also:

How to deliciously cook turmeric cucumbers for the winter

Cucumbers with ginger for the winter: quick and delicious recipes

Cooking, Rolling and Storing Tips

Even if you are a great specialist in the field of winter preparations, we advise you to update your knowledge once again using the following recommendations:

1. The earlier you pick the cucumbers, the longer they need to soak. This is necessary so that the cucumber is saturated with moisture. Otherwise, the fruits will begin to absorb the brine from the jar, which should not be allowed.
2. Mustard goes well with horseradish. It doesn't matter if it's a root or a leaf. The root is best chopped on a grater, and the leaf should not be cut.
3. For a richer flavor, you can add the mustard directly to the jar and leave some for the marinade. Stir in mustard powder or grains along with salt and sugar.
4. We strongly recommend pouring in the hot marinade gradually.
5. Pay attention to the expiration date of the mustard on the packaging. If it is about to expire, such a product will not work. Such mustard no longer possesses the necessary strength and aroma, it has lost its antibacterial properties.
6. Mustard adds flavor and piquancy to the dish, so it's best to avoid other strong-smelling ingredients.
7. Those on a diet need to be careful. Mustard in pickles stimulates the appetite.
8. Mustard blanks last longer than traditional pickles. The main thing is that the place is cold and the sun's rays do not penetrate there. Keep in mind that mustard powder can cause a cloudy brine consistency - this is normal.

Let's sum up

Pickled cucumbers with mustard for the winter is a savory and appetizing dish. It is very simple to prepare it. If you are going to pickle crispy and tasty cucumbers for the winter table, harvest in the evening, leave the fruits to soak overnight, and roll up the jars in the morning.

Mustard goes well with horseradish, garlic, onions, tomatoes, bell peppers. But celery is not the best ally, so you better refuse to add it to the preparation. The mustard will keep your food safe for longer, but don't forget to sterilize the cans or triple fill. Enjoy your meal!