How to prepare cucumbers for the winter with mustard powder?
During the ripening period of cucumbers, it’s time to replenish the shelves of the cellar with new tasty preparations. With mustard, the cucumbers will turn out strong, crunchy and moderately spicy.
Cooking time: 4 hours.
Cooking time: 60 min.
Servings: 12.
Ingredients:
- Cucumbers – 4 kg.
- Salt – 0.5 tbsp.
- Sugar – 1 tbsp.
- Vegetable oil – 1 tbsp.
- Vinegar 9% – 1 tbsp.
- Mustard powder – 1 tbsp.
- Ground black pepper – 1 tbsp.
- Garlic – 1 head.
Cooking process:
1. Wash the cucumbers, cut off the ends and cut them lengthwise into 4 parts.
2. Place the cucumbers in a large bowl, add salt, sugar, mustard powder, chopped garlic, vegetable oil and vinegar.
3. Mix the vegetables thoroughly and leave for 3 hours. Stir the cucumbers periodically. After the allotted time, the amount of marinade will increase significantly.
4. Place the cucumbers in sterilized jars.
5. Pour the marinade that formed during the pickling process into the jars.
6. Sterilize jars with preparations in boiling water for 15 minutes. Then turn the rolls upside down, wrap them and cool completely. Store pickled cucumbers in a cool, dark place.
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Why add mustard to pickled cucumbers and what does it do?
To understand the role mustard plays in preservation, you need to know its main qualities. This spice has pronounced antibacterial properties. When pickled with mustard, cucumbers remain strong and crispy, and the marinade itself lasts longer without mold or 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 canning.
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.
Delicious cucumbers with mustard seeds in liter jars
Cucumbers are primarily used for winter preparations. This simple recipe will make very tasty pickled cucumbers. Mustard seeds will be used as the main spice.
Cooking time: 50 min.
Cooking time: 30 min.
Servings: 3.
Ingredients:
- Cucumbers – 0.8 kg.
- Garlic – 10 gr.
- Black peppercorns – 2 gr.
- Pink peppercorns – 1 gr.
- Cloves – 1 gr.
- Mustard seeds – 6 gr.
- Dill – 10 gr.
- Water – 500 ml.
- Salt – 20 gr.
- Sugar – 40 gr.
- Citric acid – 6 g.
Cooking process:
1. Wash the cucumbers well, dry and cut off the ends on both sides.
2. Place garlic cloves, cloves, mustard seeds and peppercorns at the bottom of a sterilized jar.
3. Then place the cucumbers tightly in the jar and place the dill on top.
4. Pour boiling water into the jar, cover the jar with a lid and leave for 5 minutes.
5. After this, drain the water into a saucepan, add salt, sugar and citric acid. Bring the marinade to a boil.
6. Pour the boiling marinade into the jar, roll it up and cool it, covering it with a blanket. Store cucumbers in a cool place.
Bon appetit!
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“Soborny”: assorted recipe with tomatoes, cucumbers and squash
An excellent solution for preserving assorted vegetables, which will become not only an excellent appetizer, but also a side dish for almost any second course. By opening such a jar, you can please people with different taste preferences, which is ideal for holidays and parties.
What is needed for it:
- cucumbers;
- tomatoes;
- thick-walled sweet pepper;
- squash;
- onion;
- mustard seeds;
- vinegar;
- aspirin;
- granulated sugar;
- dill umbrellas;
- salt.
Technology:
- All vegetables are thoroughly washed and peeled if necessary. It is advisable that they are all small so that you can roll them up without cutting them. This does not apply to onions and peppers; they must be cut into large rings.
- Place a tablespoon of mustard and a couple of dill umbrellas at the bottom of a two-liter jar.
- And then lay out in layers, generously covering each with onions. Cucumbers, squash, tomatoes and last but not least comes peppers. Place an umbrella of dill on top.
- Pour boiling water over and let stand for no more than a quarter of an hour.
- Drain the liquid from the jars; you can throw it away. For brine, use clean water, per liter of which you need to add a tablespoon of rock salt, 3 tablespoons of sugar and 50 ml of vinegar. Bring to boiling water and pour over vegetables.
Before rolling, put an aspirin tablet in each jar.
Crispy cucumbers with mustard and citric acid for the winter
Crispy pickled cucumbers go great with fried potatoes or meat dishes in winter. with mustard and citric acid, cucumbers turn out crispy with a pleasant sweet and sour taste.
Cooking time: 5 hours.
Cooking time: 50 min.
Servings: 8.
Ingredients:
- Cucumbers – 2 kg.
- Dill – 3 umbrellas.
- Garlic – 2 teeth.
- Allspice peas – 14 pcs.
- Mustard – 2 pinches.
- Salt – 1 tbsp.
- Sugar – 2 tbsp.
- Citric acid – 1 tsp.
Cooking process:
1. Wash the cucumbers and soak them in cold water for 4 hours.
2. Place prepared dill, garlic cloves, mustard seeds and peppercorns into sterilized liter jars.
3. Drain the cucumbers, cut off the ends and place in jars.
4. Boil the lids for seaming.
5. Fill the jars with boiling water and leave for 10 minutes. Pour new water into the pan, add salt and sugar, and boil the marinade. After 10 minutes, drain the jars and fill them with marinade, leave for 10 minutes. After the allotted time, pour the marinade into the pan, bring to a boil and pour it back into the jars. Also add citric acid to each jar and roll up the jars. After the seamers have cooled completely, move them to a cool place for storage.
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Recommendations for preparation and storage
Before pickling or pickling, cucumbers must be soaked. The minimum time is 4-5 hours, but housewives often leave vegetables in water overnight. The main condition is that the water must be clean and cold.
This procedure is necessary so that the cucumbers become crispier and retain their color, structure and shape longer. Vegetables must be washed before soaking.
You can store preserves at home, in the basement, pantry or on a specially equipped loggia or balcony. The optimal storage method is a specially equipped room with a constantly maintained temperature.
Before pickling, cucumbers must be soaked for 5 hours.
The basement fits these requirements perfectly if it is equipped with ventilation. This is necessary to prevent the development of mold. Every year the premises should be inspected for traces of fungus and, if necessary, treated with fungicidal preparations.
The storage room is part of the premises of the house. This compartment can also be used for storage of preserved food, but only if there are no heating devices there, otherwise the preparations will ferment and may explode. The pantry should be periodically ventilated, and the canned goods stored in it should be checked for swelling and cloudiness of the brine.
In city apartments, storage space for workpieces is often equipped on a loggia or balcony. In this case, the “storage” must meet the following requirements:
- Be glazed.
- It needs to be ventilated regularly.
- Have protection from sunlight.
An excellent option is a closed cabinet with shelves where you can put away all your homemade preserves. Regular ventilation of the balcony will not only maintain the optimal temperature, but also regulate humidity, which is also important.
In Stalin-era apartments you can often find “cold cabinets” - a place under the kitchen window sill next to an unheated wall. You can also store homemade preserves here, but the main disadvantage of “cold cabinets” is their small size.
Pickled cucumbers with mustard and vinegar for the winter
An excellent cucumber snack recipe. Many people love crispy pickled cucumbers and try not to miss the opportunity and roll them up for the winter with mustard and vinegar.
Cooking time: 3 hours.
Cooking time: 60 min.
Servings: 12.
Ingredients:
- Cucumbers – 4 kg.
- Vinegar 9% – 1 tbsp.
- Sugar – 1 tbsp.
- Vegetable oil – 1 tbsp.
- Salt – 100 gr.
- Garlic – 2 tbsp.
- Dry mustard – 2 tbsp.
- Ground black pepper – 1 tbsp.
Cooking process:
1. Wash the cucumbers and cut off the ends.
2. Cut the cucumbers into slices.
3. Mix vegetable oil and vinegar. Add salt, sugar, mustard and ground pepper to the resulting mixture.
4. Peel the garlic and chop it finely. Add garlic to the oil mixture.
5. Place the cucumbers in a bowl, pour the prepared marinade over them, and mix well. Leave the cucumbers to marinate for a couple of hours at room temperature. During this time, stir the vegetables several times.
6. Place the cucumbers in sterilized jars and fill them with the resulting marinade. Place jars of vegetables in a saucepan and sterilize them in boiling water for 15-20 minutes.
7. After sterilization, seal the jars with clean lids and cool them completely. Store the seams in a cool, dry place.
Bon appetit!
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Features of canning cucumbers with mustard
The spiciness in these canned foods arises precisely from the use of mustard. It will add a slight smell and a little spice to the vegetables, so you don’t need to worry too much about adding a large amount of seasoning.
The best preservation is obtained from pickling varieties of greens. They look compact, and there are pimples on the skin. When pickling sliced cucumbers, you need to be careful not to chop them too much, otherwise they will be soft. The optimal size of the circles is 1 centimeter thick.
How to roll up sliced cucumbers with mustard in jars?
You can make a spicy but very tasty salad from sliced cucumbers. Vegetables rolled up in this way can be served as a separate snack or added to various salads.
Cooking time: 3 hours.
Cooking time: 50 min.
Servings: 3.
Ingredients:
- Cucumbers – 500 gr.
- Vinegar 9% – 1 tbsp.
- Garlic – 1 tsp.
- Dry mustard – 1 tsp.
- Salt – 0.5 tbsp.
- Ground black pepper – 0.5 tsp.
- Sugar – 1 tbsp.
- Vegetable oil – 2 tbsp.
Cooking process:
1. Wash the cucumbers and soak for an hour in cold water. Then rinse them and cut them into slices.
2. Add mustard powder, ground pepper and chopped garlic to the cucumbers, stir.
3. Then add sugar and salt, pour in vinegar, stir and leave for a couple of hours.
4. After this, transfer the cucumbers along with the brine into a saucepan with a thick bottom, put on the fire and bring to a boil.
5. After 10-12 minutes, the cucumbers will begin to change color. At the same time, sterilize the jars.
6. Place the cucumbers in jars, pour in the brine, and seal the jars with lids. Wrap the rolls in a warm blanket and let them cool completely. Store spicy cucumbers in a cool place.
Bon appetit!
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Why do you put mustard seeds in cucumbers?
Most recipes for pickled cucumbers contain additional ingredients in the form of horseradish, cherry leaves or currants. One of the most common ingredients is mustard seeds. They are added to the brine for several reasons: they give the preservation a light mustard aroma, and also improve the texture of the main product - they give the cucumbers a “crunchiness”.
In addition, mustard seeds can increase the shelf life of preparations, destroy bacteria that provoke fermentation processes and simply give preservation an attractive appearance.
Incredibly delicious sweet cucumbers for the winter with mustard
Among the huge number of various recipes for delicious rolls, it is not easy to find your ideal option. Some people like it spicier, others saltier or sweeter. Thanks to this recipe, pickled cucumbers will be moderately sweet, crunchy and slightly piquant.
Cooking time: 3 hours.
Cooking time: 40 min.
Servings: 4.
Ingredients:
- Cucumbers – 1 kg.
- Currant leaves – 3 pcs.
- Dill – 4 branches.
- Cherry leaves – 3 pcs.
- Garlic – 4 teeth.
- Mustard – 2 tsp.
- Vinegar essence – 1 tsp.
- Horseradish – 1 pc.
- Peppercorns – 14 pcs.
- Sugar – 5 tsp.
- Salt – 4 tsp.
Cooking process:
1. Wash the cucumbers, cut off the ends and soak them in cold water. Place several sprigs of dill, peppercorns, garlic cloves, currant leaves, horseradish and cherries into sterilized jars.
2. Then place the cucumbers tightly in the jars.
3. Fill the jars with boiling water, cover with lids and leave for 20 minutes.
4. Drain the water from the cans into a saucepan, add sugar, salt and mustard. Boil the marinade.
5. Pour vinegar essence and boiling marinade into jars. Roll up the jars with lids, wrap them in a warm blanket and leave until completely cool. Store rolled cucumbers in a cool place.
Bon appetit!
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"Granny's Paradise"
This preparation for the winter will find a response in any heart, so be prepared to increase its norm at least 2 times.
What is needed for it:
- gherkins;
- horseradish;
- mustard seeds;
- garlic;
- vinegar;
- salt;
- sugar.
Technology:
- Place horseradish slices into clean liter jars so that they cover the bottom. Sprinkle a teaspoon of mustard on them.
- Place a layer of thoroughly washed cucumbers.
- Layer with garlic, passed through a press and there should be quite a lot of it, at least a couple of large cloves per jar.
- In a saucepan, bring a couple of liters of water to a boil, add 4 tablespoons of sugar and salt, as well as a third of a glass of vinegar.
- Pour this liquid over the gherkins, cover with a lid and send for sterilization. The procedure time is at least a quarter of an hour.
Top 10 recipes for pickled cucumbers with mustard seeds for the winter, with and without sterilization
Cucumbers are a universal product; they are pickled with all the vegetables that are on hand. Cucumbers with mustard seeds prepared for the winter are not the most extravagant option. But its taste is rich, spicy, with hints of spice and a sweetish aftertaste. The presence of mustard seeds makes the cucumbers crispy.
Features of canning cucumbers with mustard
The use of a mustard product will add zest to the preparation, and it does not matter whether it is in the form of powder or grains. Special varieties of cucumbers have been bred for canning. They have dark skin and pronounced pimples. Yellow spots indicate that the vegetable has dried out or was grown with nitrates. Before you start pickling, keep the greens in cool water for up to 6 hours.
Place the cucumbers in a vertical position without tamping (this may cause them to lose their crunch).
Preparing the main ingredients
Cucumbers should be washed thoroughly, and any yellowed, limp or damaged ones should be selected. Trim both edges of smooth greens. Peel the carrots and onions, wash and chop. We also wash the greens thoroughly. Peel the horseradish root, rinse, cut into small cubes. Peel the garlic. Cut into a couple of pieces. Divide the dill stem into leaves and an umbrella.
Methods for pickling cucumbers with mustard at home
Below are proven methods for pickling homemade greens with mustard.
With mustard seeds for the winter
In this case, the greens need to be rolled up under iron lids.
For a 1 liter jar you will need:
- Cucumbers – 7 pieces.
- Bay leaf – 2 leaves.
- Garlic – 2 cloves.
- Black pepper – 3 peas.
- Allspice – 2 peas.
- Grain mustard – 1 teaspoon.
- Black currants (leaves) – 2 pieces.
- Sugar – 6 tablespoons.
- Vinegar 9% - 6 tablespoons.
- Salt – 3 teaspoons.
- Dill – 1 full branch.
Add garlic, pepper, bay leaf, mustard seeds. Wash the currant leaves and dill, paying special attention to the umbrella with the seeds. Place these components in jars. Place cucumbers on top.
After them, pour in sugar, salt, and vinegar. Boil water and let cool to room temperature. Fill the greens with brine to the very edge.
We sterilize the jars: put them in an iron container (cover the bottom with a cloth in advance), fill them with water, and leave to boil for 15 minutes.
Important! Place lids on the jars that have been sterilized in advance.
We take out the jars and roll them up in the usual way. Place the finished pickled cucumbers aside, place them upside down and cover with a blanket or blanket. Leave in this position overnight. The finished product tastes like store-bought greens - very tasty!
Cucumbers canned with mustard powder are no less tasty than with grains. So, to pickle one liter jar, prepare:
- Cucumbers – 7-8 pieces.
- Salt – 2 tablespoons.
- Onion – 1 head.
- Sweet pepper – 1 piece.
- Garlic – 2 cloves.
- Vinegar essence – 0.3 teaspoon.
- Mustard in powder form - half a teaspoon.
- Parsley, dill, tarragon, horseradish leaf - one sprig each.
To prepare a liter of marinade, you need:
- Sugar – 2 tablespoons.
- Black pepper – 5 peas.
- Allspice – 2 peas.
- Cloves – 2 buds.
Working from bottom to top, lay out: half the greens, and part of the onion on top. Place the cucumbers, alternating with herbs, peppers, garlic and onions. Then - all the remaining components. The last one is mustard powder.
Important! A liter jar of marinade is enough for two liter jars of cucumbers.
To make the brine, stir all the other ingredients in water (just don’t add the vinegar yet), bring to a boil, and wait a little. Pour the brine into jars, after adding vinegar essence. Sterilize jars using the standard method. Next, we roll it up, put it upside down, and cover it with a blanket for the night.
With basil
The taste of canned cucumbers is rich and piquant.
Ingredients:
- Mustard (grains) – 0.1 kilograms.
- Cucumbers – 5 kilograms.
- Water – 4.5 liters.
- Vinegar – 0.6 kilograms.
- Salt – 0.1 kilogram.
- Sugar – 0.1 kilogram.
- Horseradish - 1 root.
- Dill umbrellas – 20 grams.
- Basil (dried) – 1 tablespoon.
- Basil (fresh) – 5 branches.
Rinse the cucumbers and all the green grass and place in jars. All other components are mixed with them.
Prepare the brine: dissolve salt, sugar, and then vinegar in boiling water. Remove it from the heat and pour into containers. Next, sterilize in the usual way (by boiling in a large saucepan), and roll up.
With vodka
A delicious way to prepare pickled greens.
Compound:
- Mustard powder – 17 grams.
- Cucumbers – 3500 grams.
- Vodka – 50 grams.
- Dill leaves - 1 bunch.
- Allspice – 12 peas.
- Horseradish - 2 leaves.
- Garlic – 6 cloves.
- Bell pepper – 3 pieces.
- Hot pepper – 1 pod.
- Bay leaf – 2 leaves.
- Blackcurrant – 12 sheets.
- Cherry – 12 sheets.
- Sugar – 0.15 kilograms.
- Salt – 0.2 kilograms.
- Water – 3000 milliliters.
- Vinegar – 0.15 liters.
The green ingredients come first, then two types of peppers, cucumbers in the middle, cover with the rest of the greens on top. Boil water, pour into jars, put on lids. Wait half an hour, pour the liquid into another container, boil, and pour again into jars. Before pouring the marinade a second time, add mustard powder and vodka to the jar. Roll up.
Without sterilization
To pickle cucumbers without sterilization, you will not have to spend as much time as sterilizing jars. You will need:
- Cucumbers – 4 kilograms.
- Garlic – 1 head.
- Bay leaf – 4 leaves.
- Mustard (grains) – 17 grams.
- Black pepper – 4 peas.
- Allspice – 6 peas.
- Vinegar 9% - 0.3 liters.
- Salt – 50 grams.
- Sugar – 100 grams.
- Dill (dried), horseradish leaves - to taste.
Bring the water to a boil, add spices and vinegar. Wait one minute and remove from heat. Place dry dill, horseradish and garlic on the bottom of the jars. Fill with cucumbers, pour boiling water. Wait 10 minutes, drain the water. Repeat the procedure, wait 5 minutes, drain the water. Pour boiling brine and roll up.
Without vinegar
This recipe is suitable for those who, due to health problems, do not eat food containing vinegar.
Ingredients:
- Cucumbers – 0.5 kilograms.
- Grain mustard – 2 teaspoons.
- Coriander (seeds) – 1 teaspoon.
- Black pepper (peas) – 1 teaspoon.
- Turmeric - one third of a teaspoon.
- Sugar – 3 teaspoons.
- Salt – 1 teaspoon.
- Onion – 1 piece.
- Lemon juice – 2 tablespoons.
Remove the ends of the cucumber, cut lengthwise, remove the core with seeds, and cut into small pieces. Cut the onion into half rings, mix with cucumbers, add salt, and put in the refrigerator overnight. Mix spices.
Rinse the cucumber mixture, place in a saucepan, add lemon juice, 100 milliliters of water, and spices. Place the salad in jars, pour marinade over it, and roll up.
With dill and onions
Traditional recipe. Strong cucumbers for every day.
Ingredients:
- Mustard powder – 0.3 kilograms.
- Cucumbers – 3 kilograms.
- Onions – 0.300 kilograms.
- Sugar – 160 grams.
- Salt – 4 tablespoons.
- Dill (greens, not branches) – 2 bunches.
- Lavrushka – 2 pieces.
- Black pepper (ground) – a pinch.
- Water – 3 liters.
- Vinegar - 0.5 cups.
Place the cucumbers in a cauldron, fill with water, add the remaining ingredients (cut the onion and dill in advance). Let the water boil; simmer for a quarter of an hour on low gas. Place the greens and sort into glass containers. Pour boiling solution up to the neck. Turn the rolls upside down, cover with a blanket, and leave overnight.
With pepper
Spicy lovers will appreciate the recipe and the taste of the finished product. Prepare the following ingredients:
- Mustard powder – 1 tablespoon.
- Cucumbers – 5 kilograms.
- Dill (branches) – 0.3 kilograms.
- Horseradish - 0.03 kilograms.
- Hot pepper – 2 pods.
- Garlic – 1 head.
- Water – 2.5 liters.
- Salt – 250 grams.
For pickling, place washed cucumbers in jars, adding herbs and spices as you go.
Attention! Hot pepper is placed exclusively on the bottom.
Make the brine as usual, cool and fill the jars. Wait 3 days, drain the solution, boil and refill. Roll up the jars and store them.
Quick salted cucumbers with mustard for 1 kg of vegetables
If you want to quickly get juicy, aromatic and crispy vegetables, then pay attention to this recipe.
What you will need:
- 5 pieces of allspice.
- Fresh dill.
- Bay leaf – 1 piece.
- Half a teaspoon of Dijon mustard.
- Coriander - half a teaspoon.
- 5 cloves of garlic.
- A tablespoon of salt.
This amount of seasonings is calculated for 1 kg of vegetables. It is better to take small cucumbers, up to 10 cm in length. They must be washed under running water and thoroughly wiped from moisture.
How to cook
Trim the cucumbers at both ends.
Rinse all greens thoroughly. Peel the garlic.
Place cucumbers in a plastic bag. Add garlic cut into thin slices. Add the rest of the seasonings and herbs, including mustard and coriander.
We salt everything. We tie the bag, shake it and put it in the refrigerator for 4 hours.
If you want to get lightly salted cucumbers faster, you can first cut them into circles or slices.
