Dry mustard cucumbers: winter recipe

In Russia, almost every family loves pickles. Pickled cucumbers are the main snack of a family dinner or on a festive table. They go well with various side dishes, often used as an ingredient in a salad or served as a first course. To make the cucumbers tasty, crunchy and moderately salty, add mustard.

Dry mustard cucumbers for the winter without sterilization

Mustard is the main seasoning when harvesting pickled cucumbers for the winter. The appetizer, due to this, acquires a pleasant spicy aroma. You can cook pickles for the winter with dry mustard without sterilization.

For this you need: cucumbers (small, about the same size) - 2 kg, greens (mainly dill umbrellas) - a couple of pieces, mustard - 1 tablespoon (you can with a small pot) spoon, 6 cloves of young garlic, salt - 250 g. currant or cherry leaves - 3 pcs., hot chili (pepper) - 1 pc.

Step-by-step preparation:

1. Rinse cucumbers thoroughly, cut off the ends and soak in cool water for about two or three hours.
2. Fill the enameled pan with water, then throw salt in it and boil the liquid for about 5 or 10 minutes.
3. Now you need to fill the clean glass jars with half the cooked herbs, chili and garlic. In prepared jars, it is necessary to tightly lay the cucumbers soaked in water, pour all this with the remaining greenery.
4. Cucumbers with dry mustard in jars are poured with hot pickle, which boiled for several minutes.
5. Banks must be closed with nylon caps. When the salting has cooled, it should be moved to a cool place. The shelf life of such a snack is about six months.

Sterilized Cucumbers with Mustard

It may take 2 hours or more to harvest this method of pickles, but the final result will definitely please. The recipe for cucumbers with dry mustard for the winter is prepared using the following components: garlic clove - 3 pcs., Fresh cucumbers - 4 kg, horseradish - 1 leaf., Greens - 3 branches, mustard seeds - 1 tbsp. l., bay leaves - 4 pcs., sugar - 4 tbsp. spoons, currant or cherry leaves - 2 pcs., vinegar - 1/3 tbsp. l., cloves - a couple of pieces, allspice - 5 peas, red pepper - to taste.

Manufacturing process:

1. Fresh green (with or without pimples) cucumbers must first be soaked in cool water for about 5 or 6 hours.
2. Boil water separately and let the boiling water cool. In parallel, you need to prepare banks for spins (sterilize). To do this, you need a wide pan and net. Glass vessels are placed on the net, with their neck down, where they must be kept above the steam for 30 minutes.
3. Jars of garlic, bay leaves and cherry leaves, peppercorns, greens, red peppers, cloves, horseradish.
4. Next, you need to tightly ram the fresh cucumbers that were previously soaked.
5. The cooled boiled water should be salt and add 4.5 tablespoons of sugar, 100 g. vinegar, mustard seeds.
6. The last step is to close the jars with the processed lids and hide them either in the refrigerator or in the cellar / basement. Pickles will be ready for use a month after the twist.

Dry Mustard Cucumber Salad

Fresh cucumbers can not be salted whole, and make them a delicious salad with mustard for the winter. To prepare such a dish is not at all difficult. These marinade products require the following products: cucumbers - 4 kg, acetic acid, sugar - 1 tbsp. spoon, small salt - 2 tbsp. l., sunflower oil - 1 tbsp. l., young garlic (chopped) - 2 tbsp. l., dill, mustard - 2 tbsp. l

Detailed description of pickling:

1. Green cucumbers should be thoroughly washed and chopped with “dimes” (thickness about 1.5 cm.)
2. Put the cucumbers in a separate enameled bowl so that they lie for about 3 hours.
3. Chop dill and mix with pre-chopped garlic.
4. Combine all the spices together, season with sunflower oil and vinegar.
5. Arrange vegetables in jars and close with special lids for salting.
6. The containers are placed in a pot with boiling water for mandatory sterilization, where they boil for about 15 minutes.
7. The final stage - the cans should be turned over and wrapped with warm material.

Cucumbers with dry mustard in jars

The recipe for this pickle is also simple. The following components will be needed: small cucumbers with pimples - 4 kg, dry mustard and vodka - 1 tbsp. spoon, dill, 2 cloves of garlic, horseradish leaf, bay leaves to taste, allspice and hot pepper, salt - 250 g., granulated sugar - 150 g., vinegar - 200 ml, cherry leaves - 1 sprig.

Step by step cooking:

1. All vegetables must be washed well.
2. Cut the peppers into several parts, having previously cleared the seeds. Then chop the garlic and chop the herbs.
3. Glass vessels should be washed thoroughly with the addition of soda, then you need to put greens, garlic and spices. Cucumbers are tightly packed, poured into each other several times with hot water. After the first time they must be covered with a lid.
4. Before pouring the resulting liquid into a separate container (later it will be needed for brine), sugar and salt must be dissolved in it.
5. Next, mustard, vodka are added to each jar and poured with brine.
6. After this, you need to tighten the jars with pre-sterilized lids. Now the containers can be turned upside down and wrapped.

Herb Cucumber Recipe

Necessary components: fresh cucumbers - 3 kg, dry mustard - 6 tbsp. l., seasonings, a couple of cloves of garlic, fine salt - 250 g., spicy herbs.

Cooking:

1. First you should soak the vegetables for 6 hours.
2. Now you can prepare the containers for pickles: wash them, dry and fill each of them with spices, herbs, put the cucumbers there and pour all this with brine.
3. Banks should be left to infuse at room temperature for a couple of days. Then pour there a few tablespoons of dry mustard and leave for another 6 hours and the workpiece will be ready for use.
4. If pickles are needed by winter, then pour the pot into the pan, boil for about 10 minutes, pour back into the jars and close the lids. Then you need to turn the containers and wrap them with a warm towel.

Cucumbers with oak leaves

For this recipe you will need simple products: green vegetables - 4 kg, dry mustard ½ tbsp. spoons, oak leaves - 40 pcs., herbs, salt, garlic cloves - 1 pc., horseradish leaf.

Phased preservation:

1. Vegetables fit tightly into jars with all the spices, oak leaves and herbs. The brine is cooked in a separate bowl with mustard and salt.
2. The solution should cool and then pour into all prepared containers with cucumbers. Further, banks should be left to infuse for 2 days.
3. After the brine is poured from the cans into a separate pan and brought to a boil.
4. The last stage - the banks are once again filled with broth and rolled up with special lids.

Original Cucumber Recipe

The following ingredients are needed: green vegetables - 4 kg, dill and parsley, celery - 4 sprigs, tarragon - 4 sprigs, dry mustard - 150 g, ropes with seeds - 3 pcs., Garlic - 6 cloves, salt - 250 g.

Detailed procedure for this preservation:

1. Pre-soaked cucumbers are stacked in jars along with the green layers (it must first be divided equally).
2. At the same time, you need to prepare the brine. Salt and mustard are added to the water, put on fire, brought to a boil, after which it is cooled.
3. All brines for salting are filled with cold brine, adding the remaining spices there, and fermenting them for 2 or 3 days.
4. On the fourth day, the process is repeated: the brine is drained, brought to a boil, once again poured into cans and rolled up.

Useful tips for canning

1. In order for the vegetables to remain solid, it is definitely worth adding oak and cherry leaves to the twists.
2. When pickling cucumbers, the main products are: mustard, salt, sugar, garlic and vinegar. The remaining seasonings and spices can be put as desired.
3. In order to determine a sufficient amount of salt in the marinade, you can put a raw egg there. If it remains at the bottom, then the salt concentration is low, it will float - there is enough salt.
4. To prevent mold from forming on top of the can, you can add horseradish roots.