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

“Crispy Boom”: recipe with mustard seeds

This recipe can rightfully be considered basic, because focusing on it, you can stock up on new and very tasty products for the winter. If your experience in canning is minimal, it’s better to start there.

What is needed for it:

• cucumbers;
• mustard beans;
• granulated sugar;
• rock salt;
• vinegar;
• garlic;
• a mixture of peppers and peas;
• containers for preservation;
• seaming caps;
• seaming key.

Technology:

1. The cucumbers are thoroughly washed and filled with ice water for a couple of hours, this is necessary so that they become crispy.
2. Containers, which are most often 3-liter jars, must be thoroughly washed not only with detergent, but also with baking soda.
3. Sprinkle a tablespoon of mustard seeds and half a tablespoon of pepper mixture into the bottom of the jars.
4. Then comes the laying of cucumbers, the tips of which are cut off.
5. Place several cloves of peeled garlic on each layer of vegetable.
6. Fill all jars with boiling water.
7. After a quarter of an hour, pour the water into a saucepan and heat to boiling water.
8. Add salt and sugar to boiling water. In terms of proportions, it is advisable to focus on the following: 1 liter of liquid = 2 tablespoons of salt and 3 tablespoons of granulated sugar.
9. After boiling, be sure to remove the foam and leave on the fire for another couple of minutes.
10. Pour 100 grams of vinegar into jars.
11. Pour in brine. Roll up.

Tips for cooking, rolling and storage

Even if you are an expert in the field of winter preparations, we advise you to once again update your knowledge 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.

“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:

1. 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.
2. Place a tablespoon of mustard and a couple of dill umbrellas at the bottom of a two-liter jar.
3. 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.
4. Pour boiling water over and let stand for no more than a quarter of an hour.
5. 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.

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.

"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:

1. Place horseradish slices into clean liter jars so that they cover the bottom. Sprinkle a teaspoon of mustard on them.
2. Place a layer of thoroughly washed cucumbers.
3. 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.
4. 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.
5. 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.

Marinating cucumbers with mustard and sunflower oil

Ingredients calculated for two three-liter jars:

• 4 kg of cucumbers;
• One glass of sunflower oil;
• 1 glass 9% vinegar;
• 3 tbsp. spoons of table salt;
• 1 cup granulated sugar;
• 1 garlic head;
• Mustard powder – 2 tbsp. l.;
• 1 teaspoon ground pepper (black).

Step-by-step preparation of pickled cucumbers:

1. We wash the cucumbers with water and cut off the “butts”. Cut the gherkins into slices. Place the pieces in a deep bowl.
2. Peel the garlic. We wash it with water to remove dirt. We grate it. Add chopped garlic to the container with cucumbers.
3. Add ground pepper, salt, sunflower oil, sugar, vinegar, mustard powder to the vegetables. Mix the ingredients and leave the cucumbers to steep at room temperature for 2 hours.
4. Place the container with vegetables on the stove and boil for 15 minutes.
5. Place the cucumbers in jars (sterilized) and screw on the iron lids. We turn the rolls upside down and wrap them in a warm blanket.

After cooling, put the pickled cucumbers with sunflower oil in the refrigerator or cellar.

More deliciousness:

Crispy zucchini, like cucumbers for the winter - mother's recipes

"Fire"

Cucumbers prepared using this method will not only be crispy, but also very spicy. For thrill seekers, this will be what they need. It is believed that there is no tastier cucumber for a snack with strong alcohol.

What is needed for it:

• gherkins;
• garlic;
• horseradish;
• mustard seeds;
• hot pepper;
• salt;
• vinegar;
• granulated sugar.

Technology:

1. Wash the cucumbers and dry slightly. It is best to place them on a paper towel and let them sit for about half an hour.
2. Place a layer of gherkins in liter, washed jars and cover it tightly with the fiery mixture, which is made by mixing products passed through a meat grinder. This is part fire and garlic, one and a half parts horseradish, 1/3 part mustard.
3. Fill them with brine, in which salt predominates, i.e. put 1 tbsp per liter of liquid. l. granulated sugar and 3 tbsp. l. rock salt, 100 ml vinegar.

Sterilize for at least half an hour.

Sliced ​​cucumbers with mustard: a recipe for the winter under iron lids

For seaming you need to choose even, identical cucumbers. It is better that the vegetables are not overgrown. As you can see in the recipe there is a large amount of garlic and mustard, so the cucumbers in the salad will be spicy.

Ingredients needed to prepare sliced ​​cucumbers according to this recipe:

• 1.5 kg of small cucumbers;
• 12 cloves of garlic;
• 1.5 tbsp. spoons of table salt:
• Vegetable oil – 1.5 teaspoons;
• Granulated sugar – 3 tbsp. spoons;
• 9% vinegar - 3 tbsp. spoons;
• Mustard powder – 3 teaspoons;
• 1.5 teaspoons ground black pepper.

Step-by-step instructions on how to prepare the salad:

1. Wash the cucumbers with water and cut them into circles (about 1 cm thick). Place the vegetables in a deep plate.
2. Peel the garlic. We wash it with water and rub it through a grater.
3. Add garlic, sugar, ground pepper, salt, mustard powder, vegetable oil and vinegar to a bowl with cucumbers. Mix the ingredients. Let the vegetables sit for two hours. During this time, the cucumbers will give juice.
4. Then put the salad in a ladle along with the brine and put it on the stove. The appetizer should simmer for 10 minutes. We put it in sterilized jars and seal them with screw caps. Cover the workpieces with a blanket.

When they have cooled, we put the seaming under the iron lids in a cool and dark place.

More deliciousness:

How to cook cucumbers in tomato juice for the winter: 7 best recipes

"Sweet fingers"

These are cucumbers that children love very much for their sweet and salty taste and amazing crunch when biting. They are very easy to make. And the main thing is that nothing is wasted, because you can drink tomato juice and eat cucumbers.

What is needed for it:

• cucumbers;
• mustard in seeds;
• tomato juice;
• a mixture of peppers and peas;
• aspirin;
• sugar;
• salt.

Technology:

1. Cucumbers must be washed thoroughly.
2. Place a thick layer of mustard and a little pepper mixture on the bottom of a clean jar.
3. Place cucumbers tightly on top.
4. In a saucepan, bring a liter of tomato juice to a boil, adding half a cup of sugar and a quarter of a cup of salt.
5. Pour tomatoes over cucumbers.
6. Sterilize for 40 minutes. Strictly monitor the time and start counting it from the moment the water in the main pan boils.

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.

Delicious cucumbers with mustard seeds for the winter with dill and onions

The variation with dill and onions can be closed without grueling sterilization and requires the following preparation to complete:

• 3 kilos of small cucumbers of the same size,
• a couple of sprigs of herbs of your choice and a horseradish leaf,
• 3 cloves of garlic,
• 5 onions,
• 1 tsp mustard powder,
• 2 bay leaves,
• 4-5 stars each of cloves and black peppercorns,
• 2 liters of water,
• 150 ml otsta,
• 60 g granulated sugar,
• 100 g salt.

Or you can slightly change the technology by replacing mustard powder with grains, and close the “Cucumbers with mustard seeds” recipe. Both options are quite appropriate and interesting in their own way.

Each cucumber is thoroughly washed in cold water and then soaked for 2-3 hours. The sprigs of greenery are also rinsed and cut into large pieces. Garlic and onions are peeled and cut into arbitrary fractions. For “Cucumbers pickled with mustard seeds for the winter,” boil water and prepare the marinade by adding black pepper, salt-sugar, bay leaf and spicy cloves. The marinade mixture should boil, and at the very end of the boiling, ocet is poured into it.

Chopped garlic and onions, herbs and mustard are placed in pre-sterilized glass jars. Next, compact the cucumbers tightly but carefully and pour in the marinade. The preparation “Cucumbers for the winter in jars” is covered with lids and rolled up. The preserved food is not yet taken into the cellar or pantry, but is placed on the lids (upside down) on a towel or newspaper spread and wrapped in a blanket or blanket. The next day, the blockage is taken out to a cool room for storage until frost.