How to prepare delicious pickles with mustard for the winter

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

Pay attention to our tips and recommendations: mustard does not go well with all products - so as not to spoil the taste, strictly follow the recipe.

What does mustard and mustard seeds provide in pickled cucumber recipes?

There are no secrets here. Mustard is a favorite spice for many. It adds piquancy and a little spiciness to pickled cucumbers.. Powdered mustard will give a beautiful shade to your preparations. But few people know that mustard helps pickles last longer. It is capable of destroying bacteria that cause the lids 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 pickled cucumbers with mustard for the winter

There are a great many recipes for pickling with mustard. We have selected seven of the most delicious and simple. You will find recipes with cold salting, bell pepper, 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 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 herbs to taste and desire.

Cooking method:

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

Such cucumbers will be ready in 30 days. Store in a cool, dark place, a cellar is ideal. There is no need to turn the jars upside down.

Take note:

Recipes for pickled cucumbers with basil for the winter

Cucumbers with apples: 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 jar);
• 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 the cucumbers for 5–8 hours.
2. Sterilize the jars.
3. Place currant leaf, garlic, bay leaf, allspice at the bottom.
4. Fill the jars with cucumbers.
5. Place an umbrella of dill on top.
6. Boil water and add salt immediately. Mix well.
7. Fill the jars with boiling water.Leave for 25 minutes.
8. Drain the water, add sugar and mustard. Boil it.
9. As soon as the marinade boils, pour vinegar essence into the jar.
10. Remove the marinade from the heat and pour into jars.
11. Screw on the lids.
12. Turn over, then wrap for a day.

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

Recipe with mustard seeds and aspirin

Ingredients (per 2 liters):

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

Important! The cold soak time in this recipe is much shorter than usual. This is explained by the fact that the fruits will take a long time to cool down when poured with boiling water. This procedure will make the vegetables crispy. Cucumbers should be medium or small in size. Such soaking will not benefit overripe fruits. A crushed aspirin tablet will extend the shelf life of the preparations and make the cucumber pulp elastic and tough.

Cucumbers with onions, bell peppers and mustard powder

Ingredients for this recipe:

• 1.5–1.8 kg of cucumbers;
• 3 medium-sized bell peppers;
• liter 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 buds of cloves;
• allspice to taste;
• peppercorns to taste;
• dill;
• parsley;
• currant or raspberry leaves.

Cooking method:

1. Soak the cucumbers in cold water for 2 hours.
2. Cut off the ends of the cucumbers.
3. Wash the pepper and cut into strips.
4. Sterilize the jars.
5. Cut the onion into rings.
6. Place currant or raspberry leaves, some garlic and cloves on the bottom of the jar.
7. Place cucumbers, pepper strips and onion rings in a jar.
8. Place the greens and 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. Fill jars with marinade.
14. Cover with a lid.
15. Sterilize for 15 minutes.
16. Roll up the jars.
17. Turn over and wrap for 48 hours.

Important! Don't forget to remove the seeds and membranes 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 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 and trim the ends on both sides. Cut the fruits into circles.
2. Chop the dill.
3. Finely chop the greens and mix with garlic.
4. Mix cucumbers, garlic, herbs, mustard, and peppercorns in a container.
5. Pour in half the vegetable oil. Mix well.
6. Add salt and sugar and mix again.
7. Place in the refrigerator for 3 hours.
8. After 3 hours, pour in the rest of the vegetable oil and put on fire.
9. As soon as the salad boils, pour in the vinegar. Mix well. Boil for 7 minutes.
10. Remove from heat. Place the finished salad in clean and dry jars. Seal tightly.

Advice. It is permissible to add ripe tomatoes or yellow bell peppers to this 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 garlic cloves on the bottom of the jars; cutting them is not necessary.
5. Finely chop the chili pepper and add it to the jar with the garlic.
6. Place cucumbers in a jar, lining them with herbs.
7. Add dry mustard.
8. Dissolve salt in water. Mix well. Leave for 30 minutes.
9. Pour the brine into jars.
10. Close with nylon lids.
11. Store in a cool 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 not scary, just substitute a dish or lay out napkins. Another option is that there is not enough brine. In this case it needs to be added. The calculation is as follows: 1.5 tbsp. l. salt per 1 liter of water. Cucumbers should be completely covered with brine.
13. Try cucumbers after 30–40 days.

Important! Don't 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 this recipe. They can cause mold to appear.

Cucumbers with mustard “Spicy”

Ingredients:

• 3.5–4 kg of cucumbers;
• 6 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• 120 ml 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 circles or into oblong slices.
5. Mix chopped vegetables with salt in a separate container.
6. Let stand for 30 minutes.
7. Add sugar, chopped garlic, mustard, and butter to the cucumbers.
8. Mix well. Leave 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 for another hour.
10. Sterilize the jars.
11. Place the mixture into jars.
12. Pour the juice over the top.
13. Cover the jars with lids. Let it sterilize for 20 minutes.
14. Seal the jars tightly. Turn over and wrap for 30 hours.

Read also:

How to deliciously cook cucumbers with turmeric for the winter

Cucumbers with ginger for the winter: quick and tasty recipes

Tips for cooking, rolling and storage

Even if you are an expert in the field of winter preparations, We advise you to update your knowledge 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 does not matter whether it is a root or a leaf. The root is best grated, but the leaf should not be cut.
3. For a richer taste, you can add mustard directly to the jar and leave some for the marinade. Add 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 is no good. This mustard no longer has the required strength and aroma; it has lost its antibacterial properties.
6. Mustard adds flavor and piquancy to the dish, so it is best to avoid other ingredients with a strong odor.
7. Those on a diet need to be careful. Mustard in pickles stimulates the appetite.
8. Mustard preparations 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 may cause the brine to become cloudy - this is normal.

Let's sum it up

Pickled cucumbers with mustard for the winter are a spicy and appetizing dish. It's very easy to prepare. If you are planning to pickle crispy and tasty cucumbers for the winter table, harvest the crop in the evening, leave the fruits to soak overnight, and roll up the jars in the morning.

Mustard goes perfectly with horseradish, garlic, onions, tomatoes, and bell peppers. But celery is not the best ally, so it’s better not to add it to the preparation. Mustard will allow you to preserve the dish for a longer period, but do not forget about sterilizing the jars or triple filling. Bon appetit!