Pickled cucumbers with mustard for the winter

Pickled cucumbers with mustard for the winter

Thursday, September 20, 2018

Let's save cucumbers for the winter: try a recipe that keeps them juicy and crispy all the time. Pickled cucumbers with mustard seeds are not only a wonderful, appetizing, but also very fragrant preparation. I definitely recommend preparing a few jars for the winter: a finger-licking snack!

This recipe for pickled cucumbers will not be sterilized - we use the double-fill method. According to tradition (I have one), I prefer to create blanks in small jars. In this case, 3 jars are used, each with a capacity of 1 liter. Accordingly, the layout of ingredients is indicated for 3 liters (you can take one three-liter jar).

Ingredients:

Making a dish step by step:

To make pickled cucumbers with mustard for the winter, we will need the freshest cucumbers, drinking water, table (non-iodized) salt, granulated sugar, table 9% vinegar, mustard seeds, fresh garlic and parsley, dill umbrellas, horseradish and dark currant leaves.

I advise you to choose small or medium-sized cucumbers for pickling, dense and elastic. They not only look great, but are also tastier, juicier and more aromatic. I indicated the production time as 3.5 hours, but essentially the cucumbers will just lie in cool water for 3 hours, and the other half hour will be useful for seaming. Why is it necessary to soak vegetables? So that they later absorb less marinade and do not wrinkle.

Wash the soaked cucumbers in cool water, thinly cut off the “butts” on both sides.

Fresh greens must also be thoroughly washed in cool water, not only to remove soil and sand, but also insect larvae. Take a close look at the back of the leaves in particular. I think you are extremely aware that for canning it is necessary to choose only greens of good quality - not limp, not rotten, not yellowed.

Peel the garlic cloves and cut crosswise into fairly thin slices. I add 3 large cloves of winter garlic, weighing a total of 25 grams.

Beforehand, you need to sterilize the jars and lids using any method that is convenient for you. At the bottom of the jars we put dill umbrellas, currant leaves and a horseradish leaf, which must be torn and placed in glass dishes so that it is identical everywhere.

We place the cucumbers tightly, alternating with garlic slices, in a jar - the more they fit, the better. The advantage of small fruits over large ones is obvious: more of them fit into the jar. In total, I needed 1.7 kg of cucumbers to {fill} 3-liter jars.

Now pour a teaspoon of mustard seeds into each jar and place a sprig of parsley on top.

Let's boil water (a little more than 1.5 liters, because you can fit more or less cucumbers in the jar) and pour boiling water over the cucumbers to the very edge.

Cover the jars with lids (tighten them with a screw, but not one hundred percent) and leave them like that for 15 minutes.

Then drain the water from the cans into the pan.

Add 100 grams of sweet sand and 70 grams of salt.

Bring the marinade to a boil, let it bubble for a minute, then pour 60 ml of table vinegar and turn off the heat.

Pour the bubbling marinade over the cucumbers to the very edge of the jar. If suddenly there is not enough marinade, just add boiling water (keep it on hand just in case).

Immediately close the jars hermetically with tin lids using a seaming wrench or tightly screw them with screws.

We turn the jars upside down and leave them in this position until they cool completely, wrapped in something warm. In this way, additional heat treatment of the lids and the entire workpiece occurs.

It is necessary to store pickled cucumbers with mustard without sterilization in the same place as other pickles. A basement, cellar or other black, dry and cold room is suitable. I definitely recommend preparing a few jars for the winter: these cucumbers are just to die for!

By the way, I also have a traditional recipe for pickled cucumbers for the winter without sterilization - see here. Cook for your health, friends, and bon appetit!

Cucumbers with mustard for the winter

Now I’m here for you with another family recipe - winter cucumbers with mustard. My mother made this cucumber salad for my husband that year. He worried all winter that there were not enough cans prepared. The amount of ingredients is enough for two liter jars.

Ingredients for “Cucumbers with mustard for the winter”:

• Cucumber – 2 kg
• Sugar - 100 g
• Vegetable oil - 100 g
• Vinegar (9%) – 100 g
• Salt - 1 tbsp. l.
• Mustard powder - 1 tbsp. l.
• Dark pepper (ground) - 1 tsp.
• Garlic - 10 teeth.
• Dill - 1 bunch.

Nutritional and energy value:

Recipe for “Cucumbers with mustard for the winter”:

I previously washed the cucumbers well and soaked them for 2-3 hours in ordinary cool water.

Then we cut off the butts of the cucumbers.
We cut as it is more convenient, I prefer to cut the cucumbers into 4 or 8 parts, depending on the size of the cucumber. Divide the entire volume of cucumbers into 2 parts, this way it is more convenient to stir them and all the cucumbers will marinate more or less moderately.

Now let's prepare the marinade.
In a bowl, mix sugar, salt (for preservation we use regular rock salt, not iodized), mustard, dark pepper, garlic crushed through a press, chopped dill, vegetable oil (unflavored) and vinegar 9%.
Mix well. If after mixing there are grains of sugar and salt left, nothing bad will happen during sterilization.
Distribute the mixture among the cucumbers.
Stir and leave at room temperature for 3-4 hours, stirring for any 30 minutes. While the cucumbers are pickling, prepare the jars and lids.
They must be thoroughly washed and sterilized. There are many ways to sterilize, I chose the microwave for this:
Fill the jars with clean water 1-1.5 cm from the bottom.
Place the jars in the microwave for 4-5 minutes at a power of 700-800 W. The water in the jars boils and steam sterilization occurs.

Now we are filling the jars with cucumbers, I will use liter ones.
During the infusion time, a lot of water formed in the cucumbers; we distribute it together with the cucumbers into jars.
Fill the jar quite tightly, do not compact it too much. Cover the jars with lids.
Now we take a pan, such that it fits the height of the jar. We put a small piece of fabric on the bottom (the structure of tissues of living organisms is studied by the science of histology) or a rag, put a jar and fill it with cool water up to the hangers of the jar.

Place on fire and bring to a boil.
After boiling, reduce the heat, then set it for 15 minutes and continue sterilizing. If half-liter jars are enough, 10 minutes will be enough. If you have several batches of cans, then the next batch must be placed in cool water again, otherwise the cans will burst.

After sterilization, carefully remove the jars. They are hot, don't get burned. Roll up, turn over, cover with a blanket and let cool.

Luxurious cucumbers are ready for the winter! Bon appetit!

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Pickled cucumbers with mustard seeds for the winter: step-by-step recipe with photos

There are many types of pickled cucumbers. We usually prepare cucumbers for the winter in two-liter jars according to a recipe that is already on our website. But every year I want to try something new, so last fall I decided to try a recipe for pickled cucumbers with mustard beans . As a result, in the winter we ate them very quickly and decided that this recipe needed to be shared with everyone.

Preparation for harvesting

Approximately 11-13 medium-sized cucumbers fit into 2-liter jars. They need to be washed and kept for 5-6 hours (you can overnight (that is, the dark time of day) ) in cool water.

Containers must be sterilized. This function can be carried out in the oven, microwave or in a water bath.

From the remaining ingredients for one two-liter jar we prepare:

• 2 dill umbrellas;
• 1 laurel;
• 2-3 cloves of garlic;
• 5 peppercorns;
• 1 teaspoon mustard seeds;
• 1 teaspoon vinegar 70%.

The marinade is prepared based on 1 liter of water - 2 level tablespoons of sugar and salt.

Marinated crispy cucumbers with mustard seeds step by step

Place dill and bay leaf at the bottom of the prepared jar . We take the cucumbers out of the water, cut off their tails and place them tightly in jars.

In order not to sterilize the workpieces, we use threefold filling . To do this, pour boiling water over the cucumbers, and when the water has cooled, drain it.

The second time we pour the ready-made bubbling marinade into the container. It is prepared from water, in which salt and sugar should be perfectly dissolved. Each time we close the jars with filled cucumbers loosely with previously sterilized lids.

After 20 minutes, pour the marinade into the pan and bring to a boil. While the marinade is boiling, add garlic, peppercorns, and mustard seeds to the jars.

Fill the cucumbers with spices with the bubbling marinade almost to the top . Need to throw little space for vinegar. Add a teaspoon of vinegar, add marinade, and tightly seal the jars of cucumbers with lids. It is necessary to carefully turn them over a couple of times to make sure that the marinade does not leak out.

Wrap the inverted containers in a towel or blanket and leave until cool.

You can store canned cucumbers with mustard seeds in a cupboard at room temperature . They need some time to pick up the smell of spices, so there is no point in trying them right away. But in the winter, with boiled potatoes or another dish, such cucumbers will go with a bang.

Pickled cucumbers with mustard for the winter

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