Pickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved by almost every family. The process of cooking it is known to every housewife and is passed on from generation to generation.
Sometimes recipes are supplemented and enriched with new ingredients. Of particular value are proven recipes, according to which even a beginner can cope with the task.
Winter cucumbers with mustard - general principles of cooking
To prepare canned cucumbers, they must first be soaked in a large amount of clean water for 4-12 hours, depending on the condition of the product. It is recommended to change the water 2-3 times. In the prepared clean and sterilized jar, lay the greens at the bottom: parsley, garlic, dill and horseradish leaves. Soaked cucumbers are tightly packed in a jar to the very top. In some recipes, they must be cut lengthwise into several parts. On top lay the branches of dill with seeds, and pour in the marinade.
It is the marinade that gives the unique taste to the product. It is prepared separately in a pan, and then poured into a jar. To prepare the marinade, pure water, sugar, salt, mustard, vinegar and individual ingredients for each recipe are needed. The water is brought to a boil, the components fall asleep and the cucumbers are poured into the bank with a ready boiling solution.
In some recipes, cans with cucumbers and marinade stand for several days, in others they roll up and sterilize immediately, after which they are warmed to cool.
Cucumbers with mustard for the winter - preparation of foods and utensils
For cucumbers, you usually need to prepare a large amount of herbs, horseradish and garlic. Parsley and dill are thoroughly washed with running water and dried. Sometimes they need to be cut. Leaves and roots of horseradish are washed and also chopped. Garlic is peeled, if the teeth are large - they are divided in half. Cucumbers soaked.
Dishes for preservation must be selected and prepared in advance. To do this, choose banks of 1-3 liters. They are thoroughly washed with soda and sterilized with covers. Glass should not be damaged, otherwise the jar may burst, and all labor and products will be lost.
An enameled or steel pan is used to prepare the marinade. Its size depends on the number of preparing cucumbers with mustard for the winter.
Recipe 1: Cucumbers with Whole Mustard
This is a simple recipe, the preparation of which will take 2-3 hours, if you do not take into account the preparation of cucumbers. The finished product is crispy, has an island flavor, suitable for use in its pure form or as a piquant salad component.
Components:
• Whole mustard seeds - 6 tsp;
• Green cucumbers - 6 kg;
• Coarse rock salt - 10 tbsp. l .;
• Sugar sand - 10 tbsp;
• Head of garlic - 2 pcs.;
• Greens - horseradish leaves, dill and parsley branches;
• Vinegar;
• Banks of 1 liter each;
Cooking:
First, we follow the basic principles. After the top dill has been laid, add 2-3 cloves of garlic to it, depending on size. A full jar is filled with boiling water and, without rolling up, is closed with a lid. They let it brew for 15 minutes, after which the water is carefully drained, you can use a special nylon cover with holes. The operation is repeated 1 more time.
Marinade is prepared separately for each jar. To do this, filter the water from the can into the pan, sugar and salt are added to 1 tablespoon there. and boil it. Half a teaspoon of mustard seeds and one teaspoon of vinegar are poured into the jar. From above, everything is poured with boiling prepared solution. The jar is rolled up with pre-prepared and sterilized lids.
All containers are placed on the lids, wrapped in warm blankets and pillows and left for 20-30 hours, so that the preservation cools down and it can be moved to a cooler place.
Recipe 2: Dry Mustard Cucumbers
The composition of this recipe includes vegetable oil, which gives the cucumbers with mustard for the winter soft, light buttery taste. The manufacturing process takes longer, but the results exceed all expectations.
Components:
• Dry ground mustard - 2 tbsp .;
• Green cucumbers - 4 kg;
• Sugar sand - 1 cup;
• Vinegar - 1 glass;
• Sunflower oil - 1 cup;
• Ground pepper 1 tbsp;
• Coarse rock salt - ½ cup;
• Banks ½ liter;
Cooking:
After soaking, the cucumbers are cut lengthwise into 4 parts and laid out in a volumetric pan. Salt, vegetable oil, sugar, pepper, vinegar and dry mustard are also covered there. All ingredients are mixed and allowed to infuse for 6 hours.
After the time has passed, the cucumbers are laid out in jars and poured with the resulting marinade. Before rolling up the cans are sterilized for 40 minutes.
Recipe 3: Oak Leaf Cucumbers
The ingredients of this recipe contain an oak leaf. Adding it during pickles and preservation preserves the solid consistency of cucumbers with mustard for the winter and makes them crispy.
Components:
• Dry mustard - 0.5 tbsp;
• Green cucumbers - 4 kg;
• Oak leaves - 40 pcs.;
• Dill greens - 2 bunches;
• Coarse rock salt - 2 tbsp .;
• Garlic - 1 head;
• Horseradish root - 1 pc.;
• Peppers are laid to taste;
Cooking:
The first stages of preparation follow the general rules. Cucumbers spread in a jar with spices, oak leaves and herbs. The brine is prepared separately from 1 liter of water, mustard and salt. The resulting solution is cooled to a temperature of 20-23 degrees and poured into banks, which leave to infuse for 2-3 days. The containers are left indoors at room temperature so that the fermentation process proceeds more intensively. After, the brine must be drained and re-brought to a boil. Banks are poured and rolled up again.
Recipe 4: Original Cucumbers
Cucumbers with mustard for the winter according to this recipe are especially aromatic. This is due to the addition of celery and tarragon to the cooking process. Such cucumbers can be used both independently and in salads.
Components:
• Dry mustard - 160 g;
• Green cucumbers - 4 kg;
• Dill with seeds - 4 pcs.;
• Dill greens - 6 branches;
• Parsley - 4 branches;
• Celery greens - 4 branches;
• Tarragon greens - 4 branches;
• Garlic - 6 cloves;
• Water - 4 l .;
• Coarse rock salt - 260 g;
Cooking:
Cucumbers are selected as much as possible the same size. Together with greens, which are distributed equally, they are laid out in banks in layers. First you need to prepare a brine of water, salt and mustard, and cool it. Jars of herbs, spices and cucumbers are poured with cold brine and fermented for 3 days. The same brine is drained, brought to a boil, and again poured into jars, sterilized for 30 minutes and rolled up.
Recipe 5: Canned Cucumbers with Onions
This is an old and proven recipe. Cucumbers are solid and aromatic, they go perfectly as a separate cold snack or in combination with other ingredients in salads. Onion is also very tasty, which is canned with cucumbers.
Components:
• Ground mustard - 300 g;
• Green cucumbers - 3 kg;
• Onions - 300 g;
• Sugar sand - 1 cup;
• Coarse rock salt - 4 tablespoons;
• Dill greens - 2 bunches;
• Bay leaf - 2 pcs.;
• Ground black pepper is added to taste;
• Water - 3l;
• Vinegar - ½ cup
Cooking:
The preparation of this recipe is not according to the usual plan. Prepared cucumbers are laid out in a large pan, the required amount of water is poured into the same pan, and all the ingredients are poured. Onions and dill must be finely chopped. The solution, along with cucumbers, is boiled for 15 minutes at minimum heat.
Further, cucumbers are removed and laid out on prepared, pre-sterilized banks. Top watered to the top with boiling marinade, which remained in the pan. Rolled cans are turned onto lids and wrapped in a warm blanket for a day.
Recipe 6: Hot Mustard Cucumbers for Winter
For lovers of savory cold appetizers and savory canned cucumbers, this recipe has been developed. Thanks to hot pepper, which is preserved along with the rest of the ingredients, the taste is pleasantly spicy.
Components:
• Ground mustard - 1 tbsp. l .;
• Green cucumbers - 5 kg;
• Dill with seeds - 300 g;
• Horseradish - 30 g;
• Pods of hot pepper - 2 pcs.;
• Garlic - 1 head;
• Water - 2.5 l;
• Coarse rock salt - 250 g;
Cooking:
The first stages of preparation are held according to general rules. Washed and prepared cucumbers spread in jars along with herbs and spices. Hot peppers are placed on the bottom of each jar. Marinade is prepared according to a standard recipe, cooled and poured into each jar. After 3 days, the liquid is drained from the cans, brought to a boil. The cucumber bottles are filled with boiling brine and rolled up.
Recipe 7: Winter Mustard Cucumbers with Basil
For lovers of basil, such cucumbers will be to their taste. Tasty, crispy, with a pleasant aroma, they can be served as a separate dish. Cooking is not difficult, and the result will exceed all expectations.
Components:
• Mustard - 100 g;
• Green cucumbers - 5 kg;
• Water 4,5 l;
• Vinegar - 0.6 l;
• Coarse rock salt - 100 g;
• Sugar sand - 100 g;
• Horseradish root - 1 pc.;
• Dill inflorescences - 20 g;
• Dried basil - 1 tbsp. l .;
• Fresh basil - 5 branches;
Cooking:
Cucumbers and greens are prepared according to general rules, washed and stacked in a jar. Horseradish root, dry basil and mustard are placed there.
Separately, it is necessary to prepare a marinade, which includes: water, salt, vinegar, sugar. First, salt and sugar are poured into boiling water, after they dissolve, vinegar is poured and the marinade is immediately removed from the stove.
Jars of cucumbers are poured with a hot ready-made solution, placed in boiling water and sterilized for 10-15 minutes, after which they are rolled up.
Recipe 8: Canned Cucumbers with Vodka
This is an old recipe that allows you to maintain the hardness of cucumbers for a long time. Adding vodka gives an unusual taste to the product. Also, currant and cherry leaves give hardness and aroma, and a mixture of peppers gives sharpness.
Components:
• Ground mustard - 1 tbsp. l .;
• Green cucumbers - 3.5 kg;
• Vodka - 3 tbsp. l .;
• Dill greens - 1 bunch;
• Allspice - 12 peas;
• Horseradish greens - 2 sheets;
• Garlic - 6 cloves;
• Sweet pepper - 3 pcs.;
• Bitter pepper - 1 pc.;
• Bay leaf - 2 pcs.;
• Currant leaves - 12 pcs.;
• Cherry leaves - 12 pcs.;
• Sugar sand - 150 g;
• Coarse rock salt - 200 g;
• Water - 3 l;
• Vinegar - 150 ml;
Cooking:
Cucumbers are prepared according to the standard scheme. Sweet peppers are washed, cleaned from seeds and cut into pieces. Also chopped greens and garlic. The ingredients are placed in a jar with cucumbers according to the general rules: greens should be at the bottom and at the top of the jar. Bitter and sweet peppers are laid out on the bottom on greens.
Boil water, pour into jars and cover with lids. Let it brew for 20 minutes. Drain, bring to a boil again and repeat the process. The brine is prepared for each jar separately. To do this, pour water from a container with cucumbers into a pan, add sugar and salt, evenly distributing the entire set volume to all banks. Before pouring boiling marinade, mustard and vodka are poured into the bottles. Banks are rolled up, insulated for a day.
Winter cucumbers with mustard - subtleties and useful tips
- Oak and cherry leaves will contain tannins, so they are often added to preservation to maintain the hardness of the product.
- To properly determine the salt concentration in the marinade, our grandmothers used raw chicken eggs. At a low salt concentration, the egg will lie at the bottom of the container, but if there is enough salt, it will float to the surface.
- When preserving cucumbers, the essential ingredients are salt, sugar, vinegar and mustard. The remaining spices and additional products can be put at will, annually experimenting with tastes.
- If pieces of horseradish roots are placed not only on the bottom, but also in the upper part of the jar, this will prevent the process of mold formation.
