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

Homemade canned cucumbers are loved in almost every family in our country. 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 preparing pickled cucumbers according to original recipes. But not everyone knows that adding mustard not only improves the taste of the product, but also extends its shelf life.

Why add mustard to pickled cucumbers and what does it do?

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

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

Powder

Mustard powder adds a little spiciness and piquancy to salted vegetables and gives the preparations a beautiful shade.

Grainy

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

Attention! Strictly follow the recipe for canned dishes so as not to spoil the taste, since mustard does not go well 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:

• select cucumbers of approximately the same size;
• wash them first, cut off the tails and keep them in cold water for 5-6 hours;
• lightly rinse the leaves and roots required for the recipe;
• place the appropriate spices and seasonings nearby;
• Sterilize the container prepared for cucumbers.

Cucumbers in mustard sauce without oil

By the look salting It turns out a little cloudy, 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;
• paste mustard – 5 tbsp. l.;
• vinegar 9% – 200 ml;
• currant and horseradish leaves - 1 piece 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.

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

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

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

Pickled cucumbers with mustard powder

Before cooking, taste the cucumbers: it is desirable that they are sweetish. If you feel bitter, add a little sugar.

Take five-liter jars.

Required ingredients:

• 2.5 kg of vegetables;
• 1.5 tablespoons of powdered mustard;
• 2 fresh horseradish leaves;
• 5 dill umbrellas;
• 15 black peppercorns;
• 1 garlic head;
• 3 liters of water;
• 6 tbsp. l. salt;
• oak, currant, raspberry and cherry leaves, 1 piece 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 mustard powder.
3. Divide the garlic head into cloves, peel them and place in a container.
4. Place vegetables tightly.
5. Sprinkle salt and black peppercorns on top.
6. Distribute dill umbrellas and horseradish leaves over the surface. Fill with water.
7. Cover with a plate of suitable size and place under pressure.
8. Place in a warm, dry place for five days.

Sliced ​​cucumbers with mustard and vinegar

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

Products needed:

• cucumbers – 4 kg;
• paste mustard – 2 tbsp. l.;
• vinegar, sugar and sunflower oil - 1 tbsp each. l.;
• salt and chopped garlic - 2 tbsp. 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 dill with garlic, add the rest of the spices and season everything with vinegar and sunflower oil. Place vegetables with marinade in jars and close with lids for pickling. Place the containers in a saucepan with water and boil for mandatory sterilization for no more than 15 minutes. Close the jars, turn them over and wrap them in warm material.

Recipe without sterilization

If you have guests coming to you next week and you want to treat them to delicious pickles, and only have fresh ones on 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 l;
• horseradish leaf – 1 pc.;
• dill umbrella – 2 pcs.;
• black pepper – 10 peas.

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

Every three days, note the brine level in the container. The cucumbers should be completely covered with it. If there is excess liquid, the container may leak, this is not a problem, substitute a saucer or lay out napkins. If there is not enough brine, add the required amount at the rate of 1.5 tbsp. l. salt per 1 liter of water.

After 30–40 days, the vegetables are ready to eat.

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

Pickled cucumbers with mustard seeds “Like in the store”

Small, dense and crispy cucumbers, which have been sold in stores for a long time, have been enjoyed by many. Read below to learn how to make these at home.

Ingredients for a 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;
• grainy 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 place the cucumbers in the jars quite tightly, but without damaging the structure. Carefully pour boiling water, cover with lids and cool. Pour the cooled water into the marinade pan.For convenience, use a lid for jars with holes.

You can add a little boiled water to the pan so that there is enough marinade for the jar a second time. In this case, do not forget to add more salt and sugar later to maintain the proportion.
Place bay leaves, dill umbrellas, mustard seeds and garlic cloves into prepared containers.

Now add sugar and salt to the pan, boil the brine for several minutes, then pour in the vinegar and after 30 seconds remove from the stove. The marinade is ready. Fill the jars with it again, to the very top. We screw the lids on the jars, 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;
• hot pepper – 0.25 pods;

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

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

Recipe with mustard seeds and aspirin

Based on 2 liters you will 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 clove buds;
• 1 teaspoon of 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 the water.
2. Place the cucumbers in a deep container, pour boiling water over them, close the lid, and let cool.
3. Cut the onion into half rings and the garlic into slices.
4. Place pepper, garlic, cloves, currant leaf and some parsley on the bottom of the jar.
5. Fill the jar with cooled cucumbers, do not pour out the remaining water in the container.
6. Place onion rings, the rest of the parsley and an umbrella of dill between the cucumbers.
7. Crush an aspirin tablet and place it in a jar along with the mustard seeds.
8. Drain the water from the cooled cucumbers into a saucepan, add salt, sugar, and 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 and seal the pieces.
11. Turn the jar over and wrap it in a warm cloth for two days.

Reference! This recipe requires much less soaking of the cucumbers before cooking. This will make the vegetables crispier. Aspirin, like mustard, will extend the shelf life of preparations and allow cucumbers to remain 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. To ensure that the cucumbers are saturated with moisture and do not begin to absorb brine, they are soaked in water for a couple of hours before pickling, and the vegetables are selected without signs of rotting or other defects.
2. When pickling cucumbers, the main ingredients are: mustard, sugar, salt, vinegar and garlic. Everything else is added according to desire and taste.
3. To avoid the formation of mold, horseradish roots are added to the marinade; for this it is better to grate it. Horseradish goes well with mustard - both the root and the leaf.
4. Pour in the hot marinade gradually, otherwise the jars may burst and you will be scalded by boiling water.
5. Always pay attention to the expiration date of mustard. It is better to take the product with a supply of several months, since the mustard is about to expire, no longer has the required strength and has lost its antibacterial properties.
6. Avoid ingredients with a strong, pungent odor if you have already decided to use mustard.
7. For proper storage, choose cool, dark places and try not to keep canned food for more than a year.
8. Be sure to sterilize the containers and thoroughly wash your herbs and vegetables to avoid swelling of the jars.
9. Do not over-compact the cucumbers in jars; they will soften under the weight of each other and lose their crunchy effect.

Conclusion

Anyone can prepare pickled cucumbers with mustard for the winter; you just need a little practice. 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, giving cucumbers a piquant taste, crunchiness and density.