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

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

Features of cucumber starter

In contrast from pickled vegetables, vegetables pickled ones have a more delicate and rich taste. In this preparation, the aromas of cucumbers, herbs and spices are preserved, the taste is not overwhelmed by a large amount of salt or vinegar.

Peculiarities:

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

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

This method of preparing winter preserves is considered the most natural, environmentally friendly and healthy, since 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 placed whole in a container.

Sourdough cucumbers with mustard

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

• fresh, young vegetables;
• the pulp is usually dense, 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 piquant taste, but also prevents the formation of mold, playing an important role in the safety of the product.

Mustard is taken powdered or in grains: this way it will dissolve more evenly in the brine.

Required Ingredients

To prepare this pickling you will need cucumbers, mustard powder, salt and water.

Additional components are selected based on individual taste preferences. So, ground black pepper or peppercorns will add spiciness 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.

Additions (to taste):

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

Greens for pickling must be fresh, ideally - freshly picked from the garden. It is undesirable to use withered and dry leaves.

Take note:

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Preparation of main products

Before use vegetables and herbs are washed and dried. No chopping or grinding required.

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

It is better to use spring water or filtered.

Preparing containers

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

Preparation of the glass container 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 and sterilized in boiling water.

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

Recipes

Cooking methods differ Each recipe has a special flavor due to additional ingredients and the fermentation method itself.

Such vegetables will be ready for consumption 20–30 days after pickling.

Cold way

The aromatic 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. Place all the ingredients at the bottom of the container, except cucumbers, salt and mustard.
3. Cucumbers are compacted vertically.
4. Fill everything with cold water and leave for 10–15 minutes.
5. Pour the water into a saucepan, add salt, mix well.
6. Return the salted water to the jar, pour in the mustard powder.
7. Roll up the lid and 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 leaf and oak leaf - 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, and greens are placed on the bottom.
3. Add cucumbers, garlic, salt, pour boiling water.
4. Close and 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 a film appears on the surface of the brine as it cools, 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, bay and cherry leaves - 1-2 pcs.

How to cook:

1. Vegetables are soaked in cold water and washed.
2. The cucumbers are pierced with a fork in several places so that they are better pickled.
3. Herbs, spices, and vegetables are placed in the container.
4. Fill with any water: hot or cold, leave under the lid.
5. After a few days, the jar is opened, the brine is drained and boiled, making sure that no sediment spills out.
6. The vegetables are washed and put back into the container. Pour in salt and mustard.
7. Pour brine over everything and cover with an iron lid.
8. When the jar has cooled, it is transferred to the cellar.

Sliced ​​cucumbers without sterilization

Such vegetables are suitable for quick preparation of soup or salads. Cucumbers are cut in any way, but not very finely. The peel is not removed.

What you will 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 and cover with a soft nylon lid.
4. After 15 minutes, the liquid is drained and salt is added.
5. Return the brine to the jar and add mustard. The container is rolled up.

Read also:

Recipes for crispy cucumbers without sterilization for the winter

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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. Leaves of berries and oak are placed in containers.
2. Cucumbers, spices and garlic are sent next.
3. Fill everything with cold water.
4. Pour in salt and mustard. Add vinegar.
5. Keep covered for 2 days, then transfer to the cold.

Without 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;
• onion - 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. Place cucumbers and onions cut into rings.
3. Fill everything with hot water.
4. After 10 minutes, the liquid is drained and boiled with salt.
5. The brine is returned to the jar, mustard is poured in, and the container is rolled up.

Spicy with mustard

The vegetables turn out to be quite spicy; they are used as an appetizer or side dish for hot dishes.

What you will 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 mugs;
• cherry leaves - 3 pcs.

Preparation:

1. Vegetables are placed vertically in the container. Add leaves, garlic, all varieties of pepper.
2. Fill the jar with ice water and let it sit for 10–15 minutes.
3. The liquid is replaced with clean water and wait another 15 minutes.
4. Pour in salt and mustard.
5. The jar 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 sprig;
• garlic - 2 cloves;
• cherry and oak leaves - 1 pc.

Preparation:

1. Place greens and garlic in a container, with cucumbers on top.
2. Pour out the salt.
3. Fill everything with water.
4. After 3 days, remove the foam and add mustard. Mix the contents and roll up.

Storage period and rules

The average shelf life of such preparations - 7-8 months.

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

Optimal temperature — 0…+2°C, humidity level — 90%.

Best place to store pickled vegetables - basement or cool room without heating.

Once opened, the contents should be consumed within 3 days.. Keep this pickling in the refrigerator.

Conclusion

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