Why mustard seeds for canning cucumbers? Cucumbers pickled with mustard seeds - 4 recipes for crispy cucumbers for the winter

Cucumbers for the winter in liter jars with mustard. Classic recipe

Based on a 1 liter jar:

• cucumbers (medium size);
• fresh garlic - 3 cloves;
• black pepper - 3 peas;
• clove pepper - 3 peas;
• Bay leaf;
• coarse salt - 0.03 kg;
• vinegar 9% - 0.09 l;
• boiled water - 0.55 l;
• mustard (seeds) - 0.01 kg;
• dry dill;
• oak leaves.

What to do:

1. Take small, strong cucumbers. Soak them for 3 hours in cold water.
2. Wash glass containers with baking soda and wipe dry. Do not use detergents: the smell will permeate the cucumbers.
3. Be sure to boil the lids.
4. Boil water. 1.5 liters is enough. Cool to room temperature.
5. Distribute herbs and spices evenly into dried containers.
6. Don't forget the mustard. Recipes of this kind involve the use of mustard seeds. Spicy lovers are advised to add chili peppers.
7. Remove the soaked cucumbers from the liquid. Place on a cloth and dry.
8. Place dried cucumbers in glass containers. It is recommended to place the first row vertically, and then - how they will be laid.
9. Pour sugar and salt into containers (more sugar, less salt). Pour in cooled boiled water. Pour in vinegar.
10. Cover containers with sterile lids. Remove the lids using tongs, not your hands.
11. Line the bottom of the container in which the jars will be sterilized with a cloth. Sterilization time for jars: liter - 15 minutes, three-liter - 20 minutes. Count the time from the moment the water boils.
12. During sterilization, cucumbers in jars will change color. If they were green, they will turn emerald.
13. After sterilization, the jars do not need to be wrapped. There is also no need to turn it over. Place them in a draft. When they cool down, put them in the refrigerator.

Mustard and beer marinade for any meat

A simple recipe for meat marinated in mustard and beer involves using only two main ingredients. The result is meat with an original, delicious taste. The marinade is suitable for any meat. The ingredients for the marinade are indicated for 1.5 kg of meat pulp.

Ingredients:

• a glass of dark beer;

• a glass of prepared mustard;

• pepper to taste;

• teaspoon of salt.

Cooking method:

1. Carefully cut the prepared meat into portions.
2. Spread each piece generously with prepared mustard.
3. Sprinkle the meat with pepper and leave to marinate for an hour.
4. Pour dark beer into the meat and put it in the refrigerator for three hours.
5. Dry on a towel.
6. Dissolve salt in ½ cup cold water.
7. Dip the pieces in flour and fry, sprinkled with salt solution.

Cucumbers with dry mustard for the winter without sterilization. Pickled cucumbers with dry mustard for the winter

We offer you an unusual preparation of cucumbers for the winter - with dry mustard. Cucumbers can be preserved without vinegar and without sterilization, the main thing is to prepare the jars well and follow all the technology, and tasty and piquant cucumbers will delight you all winter! These cucumbers can be served with almost every dish, but they are especially good as a snack with alcohol - strong, moderately spicy and with a pleasant sourness!

Thanks to mustard, the cucumbers turn out dense and crispy; the only drawback of this preparation is that it must be stored in a cool place. Don’t let the cloudy brine bother you; when using dry mustard, it shouldn’t be any different.

For this recipe, it is better to use small cucumbers and not overgrown ones, since they are placed in a jar after the cucumbers have been combined with the marinade. Adjust the amount of sugar and salt to your taste; some people like sweet cucumbers, while others don’t add sugar at all. Pickled cucumbers with dry mustard for the winter turn out tasty and crispy; we’ll tell you in more detail how to make them.

Ingredients

• Cucumbers – 1-1.3 kg;
• Onions – 200 g.
• For the marinade:
• Water – 1 l;
• Dill – 1 bunch;
• Dry mustard – 35 g;
• Sugar – 4 tbsp (without slide);
• Salt – 2 tbsp (without slide);
• Bay leaf – 1 pc.;
• Ground red pepper – 1 tsp;

Cooking time – 45-50 minutes. Yield – 2-2.5 liters

Preparation

Rinse hard, freshly picked cucumbers in cool water, not forgetting to pick off any dry flowers from the ends.

If the cucumbers were purchased at the market or picked yesterday, soak the cucumbers in cold water for 5-6 hours. Monitor the temperature of the water so that it does not heat up and always remains cold; to do this, change the water every hour.

Peel the onion heads and cut them into half rings. Cut off both ends of the cucumbers, then toss the cucumbers with the chopped onion.

Rinse the dill well, shake and finely chop with a knife. Pour about a liter of water into a large saucepan and bring to a boil. Add chopped dill, dry mustard, ground red pepper, salt, sugar and powdered bay leaf to boiling water. After boiling, cook for 1-2 minutes until the sugar and salt crystals dissolve. Be sure to skim off the foam.

Carefully place the cucumbers and onions into the boiling marinade, after boiling, mix everything well and remove from the stove. Cucumbers should not have time to change their bright green color.

Place the cucumbers in sterilized jars, add marinade on top so that it covers the entire jar to the top.

Then cover with boiled lids and roll up. To increase the sterilization effect, wrap the jars in a warm blanket, and only after cooling, store them in the cellar or refrigerator. Pickled cucumbers with dry mustard will be ready only after 1.5-2 months, by which time fresh vegetables will be gone.

Note to the owner:

• If the lid of a jar of cucumbers is swollen, it means that the preparation technology was violated or the jars with lids were poorly sterilized. Another reason that can be cited is an unsuitable variety of cucumbers for pickling. Such preparations should not be stored; every day the risk of intestinal disorders when eating spoiled cucumbers increases.
• If there are no small cucumbers, and only large ones remain, don’t worry, you can also make a preparation from them. In this case, cut the cucumbers lengthwise into 6-8 pieces and preserve in this form.

Tip: also pay attention to the recipe for pickles under a nylon lid for the winter.

How it is used in cooking

Unlike Russian, most cuisines of the world use unground spice (powdered), and grainy mustard, used in cooking, nevertheless differs and depends on national characteristics.

A spicy sauce is prepared from mustard seeds and used as a seasoning. Fresh, unprocessed seeds harmonize with herbs; they are added to fresh vegetable salads and main courses. They are also used for canning, not so much for the purpose of obtaining flavor notes, but as a preservative.

In Japan, it is used as a seasoning for fish and seafood. In Holland, mustard soup is made from it. In India, chicken and lamb dishes are prepared using sprouted and fried seeds.

The production of the famous Dijon sauce has centuries-old traditions and features. It is prepared from whole grains using other spices, fruit vinegar, white wine, and olive oil.

Benefits and harm to the body

French mustard is very healthy. It helps cure diseases such as bronchitis, pneumonia, rheumatism.

1. Solves problems with the gastrointestinal tract, stabilizing its functioning and normalizing the microflora.
2. Speeds up metabolism.
3. Helps resolve bloating problems.
4. Develops and strengthens the immune system.
5. Causes rapid hair growth, as it activates the work of hair follicles.
6. Causes an increase in appetite.
7. When exposed, it cures stomatitis.
8. Lowers sugar if it is elevated.
9. Accelerates the process of blood circulation throughout the body.

Mustard also helps to quickly treat hypertension, rhinitis, tonsillitis, cough and bronchitis. That is why the seasoning is so often used in folk recipes. The properties of mustard in any of its forms are irreplaceable for humans.

Mustard also has a negative effect on humans. Excessive consumption of the spice may cause shortness of breath or increased heart rate. Also, very hot mustard causes serious burns on the mucous membrane of the mouth and stomach, which allows bacteria to enter the body.

If you consume the spice before going to bed, there may be serious consequences. Heartburn, burns, unpleasant taste in the mouth, poor functioning of the gastrointestinal tract in the future - this is a small part. Itching, irritation and redness of the skin may also occur.

Although the caloric content of mustard is small, it is not recommended for consumption by people prone to obesity.

Will it help you lose weight

Mustard grains are also useful for weight loss. Hot spice stimulates metabolic processes, promotes the breakdown of fats and improves digestion. They eat it with meat, vegetables, dishes and eggs, and add it to light salad dressings and marinades.

The use of the spice is not limited to its culinary use. a homemade anti-cellulite scrub based on the seeds . To do this, mix mustard seeds and sea salt grains (medium grind), add olive oil and mix thoroughly. If desired, you can supplement the scrub with 2-3 drops of citrus or rosemary ether. Apply the product to problem areas of the skin with circular massaging movements, then rinse with water.

The spice seeds can also be used to make a wrapping mixture . The seeds are first crushed in a mortar or coffee grinder (you will need ½ cup), mixed with the same amount of liquid honey, then the mixture is slightly heated in a water bath. Apply the product to the outer and inner surface of the thigh, stomach, buttocks, cover with plastic wrap and leave for 25-40 minutes, then rinse with water.