How to prepare fragrant and crispy cucumbers with mustard for the winter

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

There are salads, caviar, juicy meat dishes, and hot potatoes with dill. Incredible number of sandwiches, your favorite drinks. Expensive dishes that have been waiting in the wings for a long time display your favorite snacks: juicy pickled mushrooms, tomatoes in their own juice and crispy pickled cucumbers. Stop! Still haven't prepared your pickled cucumbers? We are rectifying the situation urgently! We will prepare canned cucumbers with mustard.

Why with mustard?

Adding mustard when canning cucumbers makes the dish especially tasty. At the same time, the cucumbers become very crispy, with a sweetish-sharp taste. Depending on the amount of mustard added, the cucumbers turn out to be both moderately spicy and vigorous.

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

The best recipes for cucumbers and mustard for the winter

Pickled cucumbers with mustard are prepared without any hassle. They keep well. You can use such vegetables by adding them to pickle soup or salad. But they look best as an appetizer on a holiday table. Guests will definitely ask for the recipe! But choose the recipe yourself.

No. 1. Cucumbers with aspirin

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

Ingredients (for a 2 liter jar):

• cucumbers;
• mustard seeds – 1.5 tsp;
• onions – 2 pcs.;
• garlic – 3 cloves;
• cloves, dill, parsley, horseradish leaf, 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 ends of the cucumbers on both sides.
3. Place the cucumbers in a large container and pour boiling water over them. Now you need to steam them. To do this, leave them covered until they cool completely. Please note that the cucumbers will change color to olive.
4. While the cucumbers are cooling, wash and sterilize the jars and lids.
5. We also wash the greens and scald them with boiling water.
6. Let's start adding the ingredients. At the bottom - greens, pepper, cloves. Don’t put it all out – leave a little for even distribution.
7. Now add the cucumbers. We try to do this as tightly as possible. The largest ones are on the bottom, vertically. Smaller copies go to the top. Add garlic and onion rings between the fruits. Don't forget about the remaining greens - you need to add them in the middle and at the very end.
8. When everything is neatly placed in jars, add mustard seeds on top.
9. Grind the aspirin tablet in a spoon and also add it to the jar.
10. Now you need to make the marinade. We put the water (you can use the remaining water from soaking the cucumbers) on the fire. Add sugar and salt. Bring to a boil.
11. Pour boiling brine into jars, adding half a teaspoon of essence. The brine should reach the edges.It will be good if it overflows even a little when closing the lid. This is necessary to leave as little air as possible in the jars, which could allow bacteria to develop.
12. Cover with lids and leave for five minutes. During this time, any air bubbles that may have remained inside should come out. If you see a bubble that cannot rise, do not 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 lids tightly. Turn the jars upside down. Cover with something warm and leave until completely cool.
14. We store the rolls in a cool, dark place.

No. 2. Extra crispy cucumbers

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

Ingredients (for a 2 liter jar):

• cucumbers;
• onions – 2 pcs.;
• Bulgarian 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;
• clove 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 the jars and lids - wash and sterilize.
3. Then put the ingredients into jars: some greens, some onion rings.
4. Fill the jars with cucumbers. Between them add onion, garlic, bell pepper, cut into long strips.
5. Place the remaining onions and herbs on the very top.
6. Next, pour mustard powder into jars.
7. Prepare the marinade. Add all ingredients except vinegar to the water and bring it to a boil.
8. As soon as the water boils, add vinegar.We are waiting for the second boil.
9. Pour boiling marinade into the contents of the jars.
10. Now we need to sterilize our cucumbers. To do this, place the jars, covered with lids, in a container of water. It is advisable to place a napkin or gauze at the bottom of the container. Keep the jars in boiling water for 20 minutes.
11. Carefully take out the jars. Now you need to close the lids tightly.
12. Turn the jars upside down, cover them with a warm towel or blanket and let them cool completely. We store such jars in a cool, dark place.

No. 3. Pickled cucumbers with mustard

This recipe is for lovers of barrel pickled cucumbers. According to this recipe, cucumbers are fermented. And although this process is not fast, the result is worth the wait! The taste will be unusual. Please note that iodized salt should not be used.

Ingredients (for a two-liter jar):

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

Preparation:

1. Wash the cucumbers and cut off the stems. 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. Place the cucumbers in jars, sprinkle with herbs. Don't forget to add dill, pepper, currant and cherry leaves.
4. Add salt to the water and mix. Fill the contents of the jars with the solution.
5. At the end, pour powdered mustard into the jars.
6. We close everything with nylon lids. We put the jars on a tray, because the solution will slowly flow out.
7. The fermentation process will take three days. At this time, the jars should be in a warm room, but the temperature should not be higher than +22°C.The brine may darken - no problem, this is normal.
8. After three days, put the jars in the refrigerator.

No. 4. Pickled cucumbers with mustard seeds

This recipe does not require sterilization. Also, we will not pre-soak the cucumbers, so they will be less crunchy, just for those who like a more delicate taste.

Ingredients (for one 2 liter jar):

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

For the brine:

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

Preparation:

1. We wash the cucumbers under cold water. Leave in a colander to drain the water. We do not cut off the ends.
2. Place onion, cut into rings, at the bottom of the prepared jars. Add carrots (in circles), seasoning for pickling, and mustard.
3. Fill the jars with cucumbers.
4. Fill the contents of the jars with regular boiling water. Cover with lids and leave until completely cool.
5. Pour the cooled water into a saucepan and put it on fire. When the water boils, add salt, sugar and vinegar. Foam will appear - it needs to be removed.
6. Fill the contents of the jars with boiling brine. Quickly roll up the lids.
7. Turn the jars upside down. Leave to cool, covered with a warm blanket.
8. We store the cooled jars 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 “Raznotravie” is best suited - it has the most balanced taste. And so that the final product is not too harsh, we will refuse vinegar. Let's just replace it with citric acid.

Ingredients (2 liter jar):

• cucumbers – approximately 1.5 kg;
• spices (garlic, peppercorns, currant, horseradish and cherry leaves, 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 won't soak it. Instead, blanch them for 2-3 minutes. Cool immediately under running cool water. There is no need to cut off the tip.
2. Place garlic, spices, and a little dill at the bottom of sterilized jars.
3. Fill the jars with cucumbers. Add dill on top again.
4. Prepare the marinade. Add salt to boiling water. Mix.
5. Add honey and vinegar. After stirring, immediately remove the solution from the heat so that the honey does not boil.
6. Pour marinade over cucumbers.
7. We sterilize. To do this, place the jars, covered with lids, in a wide and deep container. Fill the container with water, reaching the hangers of the cans. Place on fire and boil for 15 minutes.
8. We get the cans. To avoid getting burned, use tongs. Immediately roll up the lids tightly.
9. Turn the jars upside down and leave to cool under a warm blanket.
10. We put the cooled jars away for permanent storage in a cool place.

No. 6. Cucumbers in five minutes

And this recipe is perhaps the fastest and easiest of all presented. It will appeal to those who are already tired of preparing for the winter and want to quickly deal with the remaining products. We will pickle the cucumbers using the cold method. You don't even need to sterilize the jars.

Ingredients (for a two-liter jar):

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

For the brine:

• water – 2 l;
• salt – 4 tbsp. l.

Preparation:

1. We wash the cucumbers and greens. Leave the cucumbers in cold water for 2 hours. We do not cut off the sides.
2. Place all the spices at the bottom of each jar, except mustard and hot pepper. We'll also leave a little dill. We'll add it at the end.
3. Place the cucumbers. Place hot pepper and remaining dill on top. Add mustard.
4. Dissolve salt in cold water. Let the solution stand for 15 minutes.
5. Fill the contents of the jars with the solution right up to the neck. Cover with tight nylon lids.
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.

No. 7. Cucumbers in Polish

A slightly unusual way to pickle cucumbers. We will not roll them whole, but in pieces. In addition, this recipe calls for the use of vegetable oil. Before you put this winter salad in jars, you need to boil it.

Ingredients (for 2 liters):

• cucumbers – 2.5 kg;
• onion – 0.5 kg;
• garlic – 3 cloves;
• sweet pepper – 5 pcs.;
• coarse salt - 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• dill - to taste;
• vegetable oil – 1 cup;
• vinegar 6% (or apple) – 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, mix all the prepared vegetables with oil, vinegar, spices and dill. Leave for one hour.
3. After an hour, put the pan on the fire. Bring to a boil, cook over medium heat for 15 minutes.
4. Place the mixture in sterile jars. Roll up the iron lids tightly.
5. Turn the jars upside down. Wrap it in a warm cloth and leave it to cool.
6. After cooling, send the salad to a cool place. You can try this dish in a month.

Advice from experienced housewives

Despite the fact that all the recipes presented are easy to follow, 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 pimples. They should not be overripe (without yellowing). Overripe cucumbers have hard skin and hard seeds.
2. The fruits need to be soaked in cold water. This makes them crispy. The colder the water, the crispier they will be. You can use ice water: first place it in the freezer and wait until the surface is covered with a crust of ice.
3. To prepare seams, it is better to use spring water. Cucumbers cooked in it always turn out crispy and do not explode.
4. Be sure to use regular salt. Not iodized and not “extra”.
5. When sterilizing, do not place a hot jar in cold water and a cold jar in hot water. Temperature changes may cause the jar to burst.

Conclusion

Now you know how to prepare cucumbers with mustard for the winter. By preparing rolls according to our recipes, following the advice of experienced housewives, you are sure to get a delicious product. And by preparing one jar for each recipe, you will get a whole assortment!

For every occasion - a new snack. Guests will always be delighted with the variety and delicious taste of snacks on your ideal holiday table!