Cucumbers with mustard seeds for the winter

Cucumbers with mustard seeds for the winter are a great appetizer, served on their own or used in salads. The marinated preserves come out quite appetizing and crispy. The selection contains recipes that will not cause any inconvenience to even the busiest cooks. The safety of cucumbers depends on careful processing of the fruits and jars. Take on board these wonderful recipes and you will be provided with delicious supplies for the winter!

Pickled cucumbers with mustard seeds for the winter

Pickled cucumbers with mustard seeds for the winter will not cause trouble, despite sterilization. Thanks to the sterilization procedure, preservation lasts all winter. But usually such cucumbers fly away first. Without exaggeration, the crispy, aromatic snack is very popular.

Yield: 7 cans of 1.5 liters.

1. 
   To prepare delicious cucumbers with mustard seeds for the winter, thoroughly wash the vegetables.Transfer to a large container, in this case a basin. Fill with cold water and leave for a couple of hours.
2. 
   Soak the jars in a soda solution and then rinse them under the tap. Sterilize over steam or in the oven.
3. 
   Peel the garlic, wash the dill branches and horseradish leaves.
4. 
   After cutting the greens, place them on the bottom of sterilized jars. Add garlic and mustard seeds (a teaspoon per container).
5. 
   Dry the cucumbers on a towel, trim the ends if desired and fill the jars tightly with the fruit. Meanwhile, mix acetic acid, salt and granulated sugar in a saucepan. Pour 2 liters of water and put it on the stove to boil.
6. 
   Carefully fill the jars with the boiling marinade and cover with lids, having previously doused them with boiling water.
7. 
   Cover the bottom of a large pan with a towel. Pour warm water and install the blanks. Place it on the fire, wait for it to boil and sterilize the rolls for 6 minutes.
8. 
   After the time has passed, carefully remove the pieces and use a seaming machine to seal the preserves. Turning it upside down, check that the marinade is not flowing and wrap it in a warm blanket. Leave in this position until completely cooled. Then we put it away for storage. Bon appetit!

Finnish cucumbers with mustard seeds for the winter

Finnish cucumbers with mustard seeds for the winter are a preparation that many people like. Unlike rolling whole cucumbers, you can use “substandard” fruits in this recipe. I don’t recommend using overgrown cucumbers, but crooked ones will work perfectly. The shape of the fruit will not affect the taste in any way.

Cooking time – 3 hours 20 minutes

Cooking time - 20 minutes.

Portions – 2 l.

Ingredients:

• Cucumbers – 1.5 kg.
• Bay leaf – 3 pcs.
• Mustard seeds – 2 tsp.
• Drinking water – 1 l.
• Vinegar 9% – 100 ml.
• Granulated sugar – 100 gr.
• Salt – 2 tbsp.

Cooking process:

Step 1. First of all, soak large jars in warm water and soda. Rinse them under the tap with water, rinsing off the soda solution. Prepare the ingredients. We wash the cucumbers.

Step 2. Place the washed cucumbers in a container with cold water and soak for 2 hours. After 1.5 hours, we begin sterilizing the jars in the oven at a temperature of 100 degrees or over steam. Sterilize for 15 minutes. Boil the lids separately.

Step 3. Cut the cucumbers into “barrels” 2-3 centimeters high, cutting off the ends.

Step 4. Prepare the marinade by combining salt, granulated sugar, bay leaves, mustard seeds and water in a saucepan. After boiling the marinade, pour in acetic acid.

Step 5. Place the cucumbers in the hot sauce and boil for 5 minutes.

Step 6. The cucumbers will change color - this is how it should be.

Step 7. Fill the sterilized jars with the boiling stock, placing the cucumbers tightly. Fill the voids with aromatic marinade.

Step 8. We seal the seals with clean screw caps and place them upside down. Cover with a blanket and cool.

Step 9. We move the cooled seams to the basement or cellar. Bon appetit!

Cucumbers with mustard seeds in liter jars without sterilization for the winter

Cucumbers with mustard seeds in liter jars without sterilization for the winter are an amazing preparation for those who like to quickly and easily prepare winter preserves. Crispy, fragrant cucumbers fit harmoniously into salads - Olivier salad or vinaigrette, and are also ideal as an independent snack. For those who are fasting, this is a great option to diversify their diet and add a bright taste to everyday food.

Cooking time – 4 hours 00 minutes

Cooking time - 20 minutes.

Portions – 1 l.

Ingredients:

For one 1 liter jar:

• Cucumbers – as needed.
• Garlic – 1 clove.
• Carrots – 10-12 circles.
• Bay leaf – 1 pc.
• Mustard seeds – 1 tsp.
• Table vinegar 9% – 4 tbsp.
• Granulated sugar – 2 tbsp.
• Salt – 1 tbsp.

Cooking process:

Step 1. After washing the cucumbers from dust and sand, immerse them in cold water and leave for 3 hours. Without wasting time, thoroughly wash the jars of soda and then heat them in a water bath for 10 minutes or sterilize them in the oven or microwave.

Step 2. Chop the peeled carrots into circles. Remove the top layer from the garlic. Place carrots, garlic and bay leaves in clean, dry jars.

Step 3. We remove the cucumbers from the ends and tightly fill the jars with them. Prepare boiling water and carefully fill the jars with it, cover with sterile lids and leave for 15 minutes.

Step 4. Drain the water and repeat the procedure 2 more times. For the third time, pour the water into the pan. Salt and add sugar and boil the marinade. While the filling is being prepared, put the mustard in the jars and pour in acetic acid.

Step 5. Pour hot brine over the cucumbers and roll with a seaming machine. Turning the lids down, check whether the marinade is leaking and cover with a woolen or terry blanket. Let it cool and then put it in the pantry until winter. Bon appetit!

Cucumbers with mustard seeds and citric acid for the winter

Cucumbers with mustard seeds and citric acid for the winter are an option for those who, for some reason, do not use vinegar for preservation. However, this does not make the snack any less tasty. A fairly simple recipe will save time, and this is an important factor during winter preparations. Cucumbers come out strong and crispy, perfect for boiled or fried potatoes.

Cooking time – 1 hour 20 minutes

Cooking time - 20 minutes.

Portions – 2 l.

Ingredients:

For 4 half-liter jars:

• Cucumbers – how many will go in?
• Garlic – 1 head.
• Currant leaves – 12 pcs.
• Horseradish leaves – 2 pcs.
• Mustard seeds – 2 tbsp.
• Water – 1 l.
• Citric acid – 1 tsp.
• Granulated sugar – 150 gr.
• Rock salt – 50 gr.
• Bay leaf – 4 pcs.
• Black peppercorns – 12 pcs.
• Allspice peas – 12 pcs.
• Dill umbrellas - to taste.

Cooking process:

Step 1. After thoroughly washing the small fruits and filling them with water, let them sit for at least half an hour so that the cucumbers remain crispy. If we use small containers, it is better to take gherkins. Small specimens turn out much more appetizing.

Step 2. After washing the jars in a soda solution, rinse them under water and heat them in the microwave or steam.

Step 3. Measure out leaves and spices.

Step 4. Place currant and horseradish leaves, dill umbrellas, bay leaves, garlic cloves, peppercorns and mustard seeds into heated containers.

Step 5. Cut off the ends.

Step 6. Fill the jars, packing the cucumbers tightly.

Step 7. Boil the kettle and pour boiling water into the jars.

Step 8. Cover the jars with sterile lids and leave for 20 minutes.

Step 9. Place a pan of water on the stove. Add granulated sugar.

Step 10. Next add salt. We use rock salt.

Step 11. Add lemon to the boiling mixture.

Step 12. Closing the jar with a lid with holes, drain the water.

Step 13. Remove the cover.

Step 14. Fill the jar with boiling pouring.

Step 15. Armed with a seaming wrench, we roll up the blanks. Turning it upside down, we look to see if the lids are leaking marinade. Wrap the rolls and leave until completely cool. After a day, the cooled pieces are moved to storage. Bon appetit!

Cucumbers with onions and mustard for the winter in jars

Cucumbers with onions and mustard for the winter in jars come out moderately spicy and unusually crispy. The crunch of the canned food attracts you, and it’s simply impossible to stop. The recipe uses aspirin, which helps preserve the seal. However, if there is no aspirin or you have doubts about this, then add more vinegar instead of the tablet. The main thing here is not to overdo it, so as not to spoil the preservation.

Cooking time – 3 hours 00 minutes

Cooking time - 30 min.

Portions – 2 l.

Ingredients:

For a 2 liter jar:

• Cucumbers – as needed.
• Garlic – 3 cloves.
• A mixture of greens and leaves - to taste.
• Onions – 2 pcs.
• Mustard seeds – 1.5 tsp.
• Bell pepper – 2 pcs.
• Allspice peas – 4 pcs.
• Black peppercorns – 6-8 pcs.
• Hot pepper - to taste.
• Cloves – 3 buds.
• Water – 1 l.
• Vinegar 70% – 1 tsp. (incomplete).
• Granulated sugar – 1.5 tbsp.
• Salt – 2 tbsp.
• Aspirin – 1 tablet.

Cooking process:

Step 1. Place the washed cucumbers in cold water for a couple of hours to keep the preserved crispy. We remove the soaked fruits from the ends and place them in a large container. Boil water and pour boiling water over it. Covering it, wait until it cools down.

Step 2. While the cucumbers are cooling, wash the jars and sterilize them in a convenient way. Boil the lids separately. And then transfer the cucumbers to a dry container. Do not pour out the liquid.

Step 3. Wash the leaves. Peel the onion and garlic. We remove the washed pepper from the core and cut it into segments, and the peeled onion into quarters. Place currant and cherry leaves, a dill umbrella and part of a horseradish leaf into clean, dry jars. Add peppercorns and clove buds.

Step 4.Fill the jar tightly with cucumbers, alternating with onions, garlic and pepper. Add leaves and sprinkle mustard seeds.

Step 5. Grind the aspirin tablet and pour it into a filled jar.

Step 6. Pour salt and granulated sugar into the water drained from under the cucumbers. After boiling the marinade, pour in the vinegar essence. After stirring, remove from the stove and fill the jars with brine to the top of the jar neck. Cover with lids and roll up with a key.

Step 7. Place something warm on the prepared area. We wrap the inverted seams. Cool in this position. Then we transfer it to the cellar. And in winter we enjoy delicious crispy cucumbers. Bon appetit!

Cucumbers with mustard and garlic for the winter

Cucumbers with mustard and garlic for the winter - a recipe that always comes to the rescue. Quick and simple, which is of great importance when preparing winter preparations. Sealing products are many times superior to purchased analogues and do not break the budget. Fragrant and crispy cucumbers go harmoniously with any food.

Cooking time – 6 hours 35 minutes

Cooking time - 15 minutes.

Portions – 1 l.

Ingredients:

• Cucumbers – 1.3 kg.
• Garlic – 2 cloves.
• Black peppercorns – 8 pcs.
• Horseradish leaves - to taste.
• Mustard seeds – 2 tsp.
• Water – 1 l.
• Vinegar 9% – 30 ml.
• Granulated sugar – 2 tbsp.
• Salt – 2 des.l.
• Chili pepper - to taste.
• Dill seeds – 4 gr.
• Bay leaf – 4 pcs.
• Currant leaves – 4 pcs.
• Cherry leaves – 4 pcs.

Cooking process:

Step 1. After checking the products, we proceed to winter seaming. I recommend using gherkins; they are more appetizing than larger specimens.

Step 2. After thoroughly rinsing the gherkins, dump them into cold water. Soak for 3-6 hours or overnight. The procedure will preserve the crunchiness of the snack.

Step 3. Having cut off the ends, we proceed further.

Step 4.Rinse small containers pre-soaked in a soda solution under the tap and set them to sterilize over steam or heat them in the oven.

Step 5. Place cherry and currant leaves, dill inflorescences, bay leaves, hot peppers, mustard, slices of peeled garlic, horseradish leaves and peppercorns into sterile jars.

Step 6. Fill the containers as tightly as possible.

Step 7. After boiling water, pour it into jars. Cover with lids and leave to brew. After 10 minutes, we get rid of the liquid and repeat the steps again.

Step 8. Drain the infusion a second time, boil it and add granulated sugar and rock salt. After boiling, add acetic acid. Boil for a couple of minutes.

Step 9. Distribute the filling among the jars.

Step 10. Using a seaming machine, seal the blanks. If the jars do not allow the marinade to pass through, wrap the preserved food, first turning the seams over.

Step 11. After cooling, transfer to the pantry. After a week, the gherkins can be tasted.

Step 12. Enjoy the delicious cucumbers. Bon appetit!