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

Homemade cold preparation of cucumbers with mustard in jars for the winter will be an excellent side dish for hot meat and fish dishes. This method of preservation saves time and greatly simplifies the cooking process. Mustard adds piquancy and pungency to pickling, which are appreciated during the cold season. We will tell you about the secrets of preparing snacks in our article.

Selection and preparation of cucumbers

To make the preserves 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 practically do not crunch, 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 in size, up to 12-15 cm. But larger specimens that need to be chopped are also suitable for preparing a salad.
4. A suitable vegetable has a pleasant fresh aroma, and when lightly squeezed in your hand, you will feel its elasticity. When cutting, there should be no voids or overly large seeds in the pulp.

Preparing vegetables for pickling is usually carried out before starting canning.

Preparation stages:

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

If the vegetables have been sitting for a while and have withered, they are soaked in cool water for about three hours.

Important! If vegetables for pickling 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 department for vegetables and fruits in the refrigerator.

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

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

Ingredients

For a three-liter jar you will need:

• medium-sized cucumbers – 1.5-2 kg;
• mustard powder - 3 tbsp. l.;
• water – 2 l;
• salt – 1 tbsp. l.;
• greens - currant, cherry, raspberry leaves, bay or oak leaf, dill, parsley - 1-2 pcs. everyone;
• garlic – 3 cloves.

Step-by-step instruction

Before you start pickling, you need to prepare the container - sterilize it. Vegetables and herbs - wash and dry.

Preparation:

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

For spiciness in this recipe you can use and black peppercorns.

Other ways to prepare cucumbers:

Recipes for crispy cucumbers without sterilization for the winter

How to pickle large cucumbers: the most delicious recipes

Crispy pickled gherkins in a jar

Other formulation options

In addition to the main method, there are several variations of this preparation, 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 adding acetic acid, since when these vegetables are pickled, 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. Place all ingredients except water and salt into a glass container.
2. Dissolve salt in water and pour the salted liquid over the vegetables.
3. Close the jar with a lid.
4. After 5 days, open the container and drain the brine.
5. Rinse the pickling with filtered water, collecting it in a jar and draining it several times.
6. When the water comes out clean, without sediment, fill the container with water again and close the lid again.
7. Place in a cool place.

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

Pickled cucumbers with mustard powder

Pickling prepared using this method has a piquant taste and is suitable for further use in pickle soups, salads and appetizers.

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 diluting salt in water. Let it brew.
2. Place herbs, garlic and vegetables into a container. Then add mustard.
3. Pour in salted water.
4. Roll up with soft plastic lids and leave in the room for several days.
5. If necessary, add water to the brine. This should be done if the marinade is absorbed by the vegetables and there is not enough of it to cover all the ingredients.
6. Move to a cool place for storage.

The preparation can be made sharper and hotter, adding a few black peppercorns, red chili pepper or chopped horseradish.

Spicy cucumbers with mustard

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

Required Products:

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

Preparation:

1. Grate half a cucumber on a coarse grater or cut into thin slices.
2. Place whole vegetables into a container, then add cucumber puree.
3. Add salt and mustard.
4. Add garlic cloves.
5. Pour in water and close the lid.

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

With the addition of vodka

Using vodka will help you avoid sterilizing the container and speed up the preservation process.

What you will need:

• cucumbers – about 1 kg;
• spices - currant leaves, cherries, dill, celery, garlic, allspice;
• 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 the herbs and spices.
3. Place the greens in the jar, then the cucumbers.
4. Pour in vodka, add salt, mustard and cold water.
5. Roll up with a soft plastic lid.
6. After 3-4 days, put it in the cellar.

This preservation will be ready for use within a week.

Canned cucumber salad with mustard seeds

The original canned salad will surprise guests and decorate the festive table, and will 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 pieces or bars. Do not cut off the peel unless it is too thick and 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. Season the sliced ​​cucumbers with the resulting mixture.
4. Chop all the greens, except the leaves, and add to the vegetables.
5. Let it brew and soak in the marinade.
6. After a couple of hours, place the leaves in a glass container, then the cucumbers along with the juice that they released during marinating.
7. Pour water to the brim of the jar and roll up the lid.

Terms and conditions of storage of blanks

Cold-prepared pickles are stored in a cool, dark place.. The best option for storage 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 preserves – from 3-5 months to a year.

Tips from experienced housewives

Cold preservation is considered the fastest and easiest way of pickling. Experienced housewives know a few tricks that will help make this snack even tastier and more aromatic:

• using filtered or spring water will significantly improve the taste of the pickling;
• It is best to pickle fruits with delicate thin skin;
• if the vegetable has a thick skin, it should be pierced in several places with a fork before marinating;
• cucumbers that have a bitter taste need to cut off the ends - this will help get rid of the bitter taste when pickling;
• For preservation, it is advisable to choose regular table salt, coarsely ground.

An insufficient amount of salt can cause spoilage of preserved food due to the growth of bacteria and the softness of vegetables.

Conclusion

Even a novice housewife can treat her family 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 preservation. This dish can be served both on a festive table and can be used to diversify the usual menu for every day.