Recipes for cucumbers in mustard filling for the winter: pickled, salted

Mustard-filled cucumbers are one of the most popular preparations for the winter. The vegetables are crispy, and the structure of the product is dense, which attracts experienced housewives. Only a few ingredients are required for cooking - vegetables, spices and dry mustard.

Rules for pickling cucumbers in mustard filling

Selection rules:

• lack of rot, cracks and damage;
• fruits must be young and not overripe.

Helpful hints:

1. The soaking process must not be neglected. Otherwise, the fruits will begin to absorb the brine.
2. Mustard powder goes well with horseradish.
3. The hot marinade should be introduced gradually.
4. You need to take fresh mustard. A spoiled product loses its antibacterial properties.

Vegetables should be washed with a foam sponge, the stalk must be removed.

There are many preservation recipes without a sterilization process. The main thing is to thoroughly rinse the containers using soda.

The classic recipe for cucumbers in mustard filling for the winter

The recipe is simple. The dish turns out to be aromatic and appetizing.

Includes:

• fresh cucumbers - 4000 g;
• granulated sugar - 250 g;
• vegetable oil - 1 glass;
• salt - 50 g;
• vinegar (9%) - 180 ml;
• dry mustard - 30 g;
• garlic - 10 cloves;
• dill - 1 bunch.

Cucumbers in the filling are aromatic and appetizing

Cooking cucumbers in mustard filling for the winter:

1. Rinse the cucumbers thoroughly, the product should be infused for 2 hours.
   Important! The soaking process should not be neglected. The water will make the vegetables crispy and firm.
2. Cut off the ends of vegetables, put the blanks in a deep bowl.
3. Put spices, mustard, garlic, salt, sugar, chopped dill in a separate container, pour over everything with vegetable oil and vinegar. Mix thoroughly with clean hands.
4. Arrange the vegetables in sterilized jars, pour the prepared mixture on top.
5. Cover containers with lids and place in a wide saucepan to sterilize. The required time is 15 minutes.
6. Roll up cans with lids.

The workpieces should be turned over until they cool completely. The advantage of seaming is that it can be stored in a city apartment.

Mustard cucumbers for the winter: a recipe without sterilization

The recipe for pickling cucumbers in mustard filling does not take much time.

The components included in the composition:

• cucumbers - 2000 g;
• vinegar (9%) - 180 ml;
• vegetable oil - 125 ml;
• dry mustard - 60 g;
• sugar - 130 g;
• salt - 25 g;
• garlic - 1 head;
• ground black pepper - 8 g;
• ground red pepper - 8 g.

It is the filling that gives flavor to the dish

Step by step cooking:

1. Soak the fruit for 2 hours.
2. Prepare the marinade. To do this, mix two types of pepper, add mustard, salt and granulated sugar.
3. Pour oil and vinegar into cucumbers. Then pour out the marinade.
   Important! Each fruit must be saturated.
4. Leave the blanks to marinate. The required time is 2 hours.
5. Wash the jars with soda solution.
6. Fold the blanks in a container, pour the remaining juice on top.
7. Seal with lids.

Store the product in the refrigerator or cellar.

Cucumbers for the winter under mustard filling without vinegar

In this case, mustard is a preservative, so the addition of vinegar is not required.

For cooking you need:

• water - 1000 ml;
• cucumbers - 2000 g;
• salt - 40 g;
• dill - 2 umbrellas;
• bay leaf - 2 pieces;
• horseradish - 1 sheet;
• carnation - 4 inflorescences;
• mustard - 5 tbsp. l .;
• oak leaf - 3 pieces;
• black pepper - 8 peas.

Recipe with a photo of cucumbers in mustard filling:

1. Pour vegetables with water for 3 hours.
   
2. Dissolve salt in one liter of water.
3. Wash the jar.
   Advice! Better to use baking soda to wash the containers. The product does not pose a health hazard.
4. Put spices and vegetables in a jar (the best location is vertical).
   
5. Pour the workpieces with a solution of salt.
   
6. Lay out the mustard powder.
   
7. Seal with sterilized lids.

You can eat the product after 30 days. The best storage place is the cellar.

Pickled cucumbers in mustard filling with oak, currant and horseradish leaves

Adding oak leaves is a great way to make vegetables strong and crispy.

For cooking you will need:

• cucumbers - 6000 g;
• dill or parsley - 1 bunch;
• vinegar - 300 ml;
• salt - 50 g;
• garlic - 10 cloves;
• water - 3 liters;
• oak leaves - 20 pieces;
• currant leaves - 20 pieces;
• granulated sugar - 80 g;
• mustard - 200 g;
• black peppercorns - 10 pieces.

Adding oak leaves to the roll makes the cucumbers firm and crispy.

Algorithm of actions:

1. Soak the product. The required time is 2 hours.
2. Sterilize jars and lids.
3. Put chopped garlic and herbs on the bottom of the containers, then currant and oak leaves, then spread the cucumbers.
4. Make a pickle. To do this, mix water, salt, sugar, vinegar, mustard and pepper. Everything should be brought to a boil.
5. Pour the workpieces with hot marinade.
6. Roll up cans with lids.

How to salt cucumbers in mustard sauce with garlic

Mustard is added for more than just taste, it helps to create a crunchy product. Garlic adds a spice to the dish.

Incoming ingredients:

• cucumbers - 3500 g;
• garlic - 6 cloves;
• salt - 45 g;
• sugar - 180 g;
• dry mustard - 25 g;
• vegetable oil - 180 ml;
• vinegar (9%) - 220 ml;
• ground black pepper - 30 g.

Pickled cucumbers can be served with meat dishes and various side dishes

Step by step recipe:

1. Rinse cucumbers, cut off ends, can be cut in half.
2. Fold the blanks into sterilized jars.
3. Prepare the marinade (mix all the ingredients).
4. Pour pickle over the cucumbers, let it brew (time - 1 hour).
5. Place the jars in a deep saucepan for further sterilization. The process takes 20 minutes.
6. Roll up cans with clean lids.

The dish goes well with meat dishes and various side dishes.

Pickling whole cucumbers for the winter in mustard filling

The video clearly demonstrates how to make mustard-filled cucumbers for the winter:

What is included:

• cucumbers - 5000 g;
• garlic - 3 cloves;
• currant leaves - 3 pieces;
• bay leaf - 3 pieces;
• granulated sugar - 300 g;
• salt - 50 g;
• mustard - 200 g;
• vinegar (9%) - 400 ml.

Mustard is used in the preparation as a preservative and preserves the product for a long time

Step by step recipe:

1. Trim the ends off vegetables.
2. Sterilize the jars, put the garlic and spices on the bottom.
3. Fold the cucumbers in a container.
4. Prepare the marinade. To do this, pour water into a saucepan, add salt, sugar, mustard and vinegar. Next, you need to bring the mixture to a boil.
5. Pour the marinade into the cucumbers.
6. Roll up with clean lids.

Crispy cucumbers marinated for the winter in mustard filling

The dish will go well with kebabs, potatoes, any porridge.

For cooking you will need:

• cucumbers - 700 g;
• dill - 2 umbrellas;
• black pepper (peas) - 7 pieces;
• garlic - 4 cloves;
• bay leaf - 3 pieces;
• water - 500 ml;
• mustard powder - 40 g;
• vinegar (9%) - 100 ml;
• mustard beans - 15 g;
• salt - 45 g;
• granulated sugar - 150 g.

Pickled cucumbers can be served with meat dishes, potatoes and cereals

Step-by-step algorithm of actions:

1. Pour cold water over vegetables for 2 hours.
2. Sterilize banks.
   Advice! Acetic acid can be used for the sterilization process. Simply pour the liquid into the jar, cover with a lid and shake well.
3. Prepare the marinade. It is required to pour water into a saucepan, then add the ingredients from the recipe to it (except for cucumbers, garlic and vinegar). After boiling, cook the mixture for 5 minutes.
4. Pour vinegar and boil the marinade for 60 seconds.
5. Put garlic on the bottom of the jar, then put the cucumbers and pour over them with the prepared mixture.
6. Sterilize the jar of vegetables in a saucepan for 10 minutes.
7. Close the container with a lid.

The recipe for cucumbers in mustard filling for the winter has many positive reviews. The main advantage is the absence of vegetable oil in the composition.

Storage rules

Storage conditions:

• protected from light place;
• optimal temperature conditions;
• lack of direct sunlight.

Opened cans should be refrigerated. The maximum shelf life of a closed piece is 12 months, an open piece - up to 7 days.

If the product is stored at room temperature, then it must be consumed within 3 days.

Conclusion

Mustard-filled cucumbers are a tasty and healthy preparation for the winter. Vegetables are easily absorbed by the body, regular consumption helps prevent vascular and thyroid diseases. The product lowers cholesterol, helps to get rid of surges in blood pressure. On the festive table, a snack is considered indispensable, the reason is that the brine is able to neutralize the effect of alcoholic beverages.

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