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 do you need 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 (screw them on, but not completely) 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 in 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!

Pickled cucumbers with mustard for the winter

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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 weren’t many 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 for the winter (with mustard and butter)

Ingredients

Vegetable oil – 1/4 cup

Vinegar – 1/4 cup

Sugar – 1/4 cup

Dry mustard – 0.7 tsp.

Fresh parsley – 1 tbsp.

Garlic – 2 cloves

Ground pepper – 1/4 tsp.

• 67 kcal
• 5 hours
• 5 hours

Photo of the finished dish

Step-by-step recipe with photos

I simply love cucumbers with mustard, as well as with ketchup - these options for pickling cucumbers are very successful. Such blanks must be on the bin shelves. Is there any other way to treat guests in winter? Well, from time to time we ourselves want all sorts of pickles.

The marinade with mustard contains everything - a light sweet note, a pleasant distant mustard smell, the taste of garlic, herbs - well, everything is very successful and harmonious here. If you have collected cucumbers and can’t come up with the latest pickling options, here’s mine for you - you’ll probably be satisfied.

To make pickled cucumbers with mustard and butter for the winter, take the products from the list.

An hour and a half before the start of production, pour the cucumbers with cool water, or even ice water. Afterwards, wash the cucumbers well and cut off the tails on both sides.

Cut the cucumbers into a bowl or basin: if they are large, cut them into cubes; if they are small, simply cut them into two halves.

Separately mix vinegar, oil and sweet sand in equal parts. Add dry mustard, chopped parsley and salt and pepper. Mix.

Squeeze two cloves of garlic on a press and add to the marinade. Mix well.

Pour the marinade over the cucumbers, mix thoroughly and leave undisturbed for 3-4 hours. During this period of time, the cucumbers will release juice.

After four hours, prepare the jars - thoroughly wash and sterilize using the comfortable method. Fill the jars with cucumbers and pour in the marinade.

Now the cucumbers need to be sterilized: half-liter jars - 15 minutes, liter jars - 25 minutes. Don’t forget to cover the bottom of the pan with a cloth (a collection of different and interacting tissues form organs) so that the jars do not burst in the process. Afterwards, carefully remove the jars and seal them tightly with sterile lids. Place the jars upside down, cover with a blanket and leave for a day. For the winter, put the pickled cucumbers with mustard and oil in the cellar or pantry.