Cucumbers in mustard dressing for the winter

Cucumbers in mustard sauce for the winter are a treat that has a lot of interpretations. For filling, both powdered mustard and the finished product or spice grains are used. Cucumbers can be whole or sliced. The selection contains various recipes that any housewife and even a novice cook can easily implement.

Awesome cucumbers in mustard dressing for the winter

Awesome cucumbers in mustard dressing look as attractive and bright as possible for the winter. Preparing a snack is not difficult. Both small and overgrown specimens are used for the recipe. The use of turmeric gives the snack a beautiful appearance. A minimum of ingredients turns into a masterpiece. What is so lacking in winter for a good mood.

1. 
   To prepare cucumbers in mustard sauce for the winter, select freshly harvested vegetables.
2. 
   After thoroughly washing the fruits, we remove the skins with the help of a housekeeper. After cutting off the ends, we divide them into cubes, as shown in the photo.
3. 
   Peel the garlic. In prepared jars (washed and sterilized) put a dill umbrella, a clove of garlic and sprinkle mustard.
4. 
   Place the peeled cucumbers vertically, filling the jars not too tightly.
5. 
   Pour turmeric, salt and granulated sugar into a container for cooking the marinade. Pour acetic acid and dilute with water. Place on the burner and simmer until the spices dissolve.
6. 
   Distribute the boiling marinade over the preparations and cover with sterile lids. Transfer to a sterilization pan, the bottom of which is covered with a towel. Fill with water and boil for 5 minutes, noting the time from boiling. We seal the hot jars, holding them with an oven mitt for safety.
7. 
   Turn it upside down, wrap it with a blanket and wait for it to cool. We put it away in the cellar, and when we want, we take it out and taste it. Bon appetit!

Crispy cucumbers in mustard sauce without sterilization for the winter

Crispy cucumbers in mustard sauce without sterilization for the winter - a recipe that even an inexperienced cook can master. Various specimens are suitable for the recipe, but they are not suitable for marinating whole. This will not affect the taste of the snack, and the substandard will be used wisely.

Cooking time – 4 hours 00 minutes

Cooking time - 20 minutes.

Portions – 3.5 l.

Ingredients:

• Cucumbers – 2 kg.
• Granulated sugar – 3 tbsp.
• Vegetable oil – 100 ml.
• Onions – 300 gr.
• Parsley and dill - a small bunch.
• Turmeric – 1 tsp.
• Ground coriander – 1 tsp.
• Mustard seeds – 2 tbsp.
• Vinegar 9% – 100 ml.
• Ground black pepper – 1 tsp.
• Salt – 1.5 tbsp.

Cooking process:

Step 1. Wash the cucumbers and place them in a bowl of cold water. Soak for an hour or more. If you have time, the process may take 3-4 hours. During this time we change the water a couple of times. This preparation will make the snack more crunchy and very appetizing.

Step 2. Rinse and wipe the soaked fruits. After cutting off the ends, cut into thin slices.

Step 3. Transfer to a large container for easy mixing.

Step 4. Thinly slice the peeled onion and add it to the cucumber slices.

Step 5. Rinse the greens and finely chop them, pour them into the salad. We determine the assortment of fragrant herbs ourselves. But I think dill and parsley are universal additions that always go well with cucumbers.

Step 6. Season with pepper, turmeric, mustard and coriander. Salt and add sugar. Stir thoroughly. You can adjust the amount of spices yourself.

Step 7. Season with odorless vegetable oil and combine the contents again. Let it sit for 2 hours, stirring every half hour.

Step 8. After two hours, place on fire.

Step 9. Bring to a boil over low heat, pour in the vinegar and stir. Vinegar adds a pleasant acidity and allows the seaming to be well preserved. Boil for 5 minutes with regular stirring. The cucumbers will change color but remain crispy.

Step 10. We heat the washed jars and inspect them for cracks and chips. If everything is in order, fill it with the hot workpiece, tamping it a little. Fill the marinade to the brim.

Step 11. Cover the filled jars with sterile lids.

Step 12. After cooling on the table in the usual position, we move the twists to the cellar. We leave it until winter.The salad ideally complements potato dishes, pilaf, pasta and goes well with many cereals. For those who are fasting, it is a good option to diversify their diet. Bon appetit!

Cucumbers in mustard sauce with garlic for the winter

Cucumbers in mustard sauce with garlic for the winter turn out perfect. Spicy zakatka is used as appetizers and components of various dishes and salads. The aromatic treat comes out crispy and incredibly flavorful. Even those who have never stocked up on winter supplies can master this easy recipe.

Cooking time – 3 hours 40 minutes

Cooking time – 25 min.

Portions – 2 l.

Ingredients:

For 2 liter jars:

• Cucumbers – 1.2-1.3 kg.
• Granulated sugar – 100 gr.
• Garlic – 4 cloves.
• Mustard – 3 tbsp.
• Vinegar 9% – 100 ml.
• Dill umbrellas – 4 pcs.
• Cherry/currant leaf – 8 pcs.
• Horseradish leaf – 1 pc.
• Cloves – 4 buds.
• Black peppercorns – 10 pcs.
• Allspice peas – 4 pcs.
• Salt – 1 tbsp.
• Water – 600 ml.

Cooking process:

Step 1. Pour a stream of water over the smooth cucumbers, washing off the sand and soil. Place in a bowl of water and leave for a couple of hours. We wash the fruits well, cutting off the ends of each. We wash the jars and warm them in the oven or use our own sterilization method. We check for integrity. Scald the lids with boiling water.

Step 2. Leaves (take your choice) are washed and scalded with boiling water. Distribute herbs, peppers and cloves into prepared glass containers.

Step 3. Cut the garlic cloves into pieces. We fill the containers with cucumbers first vertically, and then, depending on the size of the fruit. Pour garlic into the voids. Place the remaining herbs and spices on top. Cover with lids while the brine cooks.

Step 4.In a bowl for cooking brine, mix water and ready-made mustard (we choose it ourselves, there are enough varieties, so we rely on our taste). Place it on the burner and heat it up. Salt and add sugar. Bring to a boil. Cook for 4 minutes. Add half a glass of acetic acid and bring to readiness by boiling and turning off the heat.

Step 5. Carefully pour the cloudy boiling brine onto the cucumbers, pouring in small portions so that the liquid has time to distribute.

Step 6. Place a cloth on the bottom of a pan with warm water. Move the hot jars and cover with sterile lids. Bringing to a boil, sterilize at medium temperature for 10 minutes. Carefully remove the workpieces so as not to get scalded. Using a seaming wrench, we roll it up and wrap it upside down.

Step 7. When the jars have cooled completely, check if the marinade is leaking and transfer it to the pantry. In winter, we open the twist and taste the spicy salted treat with fried or stewed potatoes, or cut into thin slices and put on a delicious sandwich. Bon appetit!

Cucumbers in mustard sauce with parsley for the winter

Cucumbers in mustard sauce with parsley for the winter have an incredibly fragrant aroma. It is simply unrealistic to refuse an appetizing snack that just looks like it makes you hungry. The combination of ingredients harmoniously resonates with each other, forming a memorable taste.

Cooking time – 5 hours 00 minutes

Cooking time – 1 hour 00 minutes

Portions – 12

Ingredients:

• Cucumbers – 4 kg.
• Granulated sugar – 1 tbsp.
• Vegetable oil – 1 tbsp.
• Dry mustard – 1 tbsp.
• Vinegar 9% – 1 tbsp.
• Ground black pepper – 1 tbsp.
• Salt – 3 tbsp.
• Garlic – 6 cloves.
• Parsley – 3 tbsp.

Cooking process:

Step 1.Having collected the components of the recipe, we begin to prepare them for further use.

Step 2. Soak the cucumbers in ice water for several hours, rinse them, simultaneously removing soft spoiled specimens. After removing the ends, we divide the fruits into cubes. Slicing will not affect the taste of the product in any way. To make it more attractive, you can use a serrated knife.

Step 3. Wash the parsley thoroughly. Chop the greens.

Step 4. Remove the husks from the garlic cloves and chop them using a grater or garlic press.

Step 5. In a large container, combine cucumbers, garlic and parsley. Season with pepper and dry mustard (powder or grains).

Step 6. Salt and add sugar, leave to marinate for 3 hours, remembering to stir.

Step 7. Sterilize the washed glass containers using a microwave. Set the maximum power, warm up for 3-5 minutes based on the size of the jar. To prevent the jars from cracking, pour a little water into the bottom.

Step 8. Fill the jars with pickled cucumbers. Spread the resulting liquid over the cucumbers.

Step 9. Place the blanks in a pan, the bottom of which is covered with a towel. Add water to the level of the can hangers and cover with clean lids. When bubbles appear, note the time and leave to sterilize for 20 minutes.

Step 10. We take out the blanks, holding them with oven mitts, and close the jars with a key.

Step 11. Cool the workpieces under a blanket, then check whether they allow air to pass through and transfer them to the basement for storage. Bon appetit!

Pickled cucumbers in mustard sauce with vinegar

Pickled cucumbers in mustard sauce with vinegar is an elementary recipe, despite sterilization. Mustard adds originality and a little spice to crispy cucumbers. Anyone can handle the preparation.These cucumbers store well, but run out quickly. The roll is used to create interesting salads or presented separately.

Cooking time – 5 hours 30 minutes

Cooking time - 30 min.

Portions – 1.5-2 l.

Ingredients:

• Cucumbers – 2 kg.
• Granulated sugar – 200 gr.
• Ready mustard – 5 tbsp.
• Table vinegar 9% – 200 ml.
• Water – 1 l.
• Salt – 2 tbsp.

Cooking process:

Step 1. Prepare the products.

Step 2. We wash the elastic cucumbers with a brush, put them in a deep bowl and add cold water so that the liquid covers the fruits. We stand for 5-6 hours, periodically changing the water.

Step 3. Wash jars and tin twists.

Step 4. After boiling water in a saucepan, put a special device with a hole on top of it. Place the neck of the jar in it and sterilize it. This is what we do with all containers.

Step 5. Fill the sterilized jars with cucumbers.

Step 6. Mix mustard and acetic acid in a saucepan. Add salt and granulated sugar, dilute with water and, placing it on the stove, wait for the first bubbles.

Step 7. When the crystals dissolve, distribute the marinade into jars and cover with sterilized lids.

Step 8. Place the jar in a pan filled with warm water, placing a cloth on the bottom. After boiling, simmer over low heat for 15 minutes. If the jars are large, we increase the sterilization time accordingly.

Step 9. Carefully remove the hot jars using oven mitts on your hands. Screw on the lids. Turning it upside down, check to see if the fill is leaking. Wrap up and cool.

Step 10. Place the delicious cucumbers in the cellar. Bon appetit!

Cucumber salad with mustard for the winter

Cucumber salad with mustard for the winter is easy to prepare. The fragrant recipe will give you unforgettable pleasure.The cooking process will not be burdensome. Whole specimens unsuitable for pickling are often used for salad. A savory snack will be a bright treat for friends and family. When guests are on the doorstep, seaming is very helpful. And during Lent, just a godsend!

Cooking time – 3 hours 40 minutes

Cooking time – 40 min.

Portions – 1.5 l.

Ingredients:

• Cucumbers – 2 kg.
• Granulated sugar – 100 gr.
• Vegetable oil – 125 ml.
• Dry mustard – 1 tbsp.
• Vinegar 9% – 125 ml.
• Garlic – 1 head.
• Dill – 1 tbsp. with a slide.
• Ground black pepper – 0.5 tsp.
• Ground red pepper – 0.5 tsp.
• Coarse salt – 1 tbsp.

Cooking process:

Step 1. Wash off the dirt from cucumbers and herbs (replace dill with parsley, or mix herbs). If you have time, it is recommended to soak the cucumbers. The fruits are saturated with moisture and remain crispy and juicy after cooking.

Step 2. Cut the elastic, nourished vegetables into circles (for beauty, use a serrated knife) or into cubes. We remove the husks from the garlic and crush it with a garlic press. We adjust the quantity ourselves. We chop aromatic herbs.

Step 3. Load the products into a spacious cup. Salt, add sugar. Season with pepper and powdered mustard (you can take the grains and grind them in a mortar or leave them in the grains; or use ready-made store-bought seasoning). We introduce acetic acid (if we use essence, determine the amount by calculating the proportion) and odorless vegetable oil.

Step 4. After stirring, marinate for at least 3 hours. Stir every hour to release more juice.

Step 5. When filling sterilized containers with the workpiece, the contents must be lightly compacted.

Step 6. Distribute the released liquid into containers. Scald the lids from the kettle. Cover the jars with lids.

Step 7Transfer to a container with heated water. We line the bottom with a towel in advance to prevent the jars from bursting. As soon as the first bubbles appear, reduce the heat and continue sterilizing, do not forget to monitor the time. 15 minutes will be enough.

Step 8. We take out the hot blanks with oven mitts and inspect the integrity of the cans. We tighten the lids with a machine and carefully inspect them to see if they are leaking. Cool under a blanket. For convenience, we label the jars and transfer the delicious snack to the rest of the supplies. We present a light, fragrant treat with your favorite hot dishes. Bon appetit!

Cucumbers in mustard-oil dressing for the winter

Cucumbers in mustard-oil dressing for the winter have an incredible aroma that drives you crazy. To prepare a delicious salad, both young and overripe fruits are used. The size of the cucumbers will not affect the taste of the snack in any way. A juicy, bright salad that goes perfectly with a variety of main dishes.

Cooking time – 6 hours 40 minutes

Cooking time – 40 min.

Portions – 2 l.

Ingredients:

• Cucumbers – 2 kg.
• Granulated sugar – 100 gr.
• Vegetable oil – 100 ml.
• Dry mustard – 1 tbsp.
• Vinegar 9% – 1/3 tbsp.
• Garlic – 1 head.
• Ground black pepper – 1 tsp.
• Black peppercorns – 12 pcs.
• Salt – 1.5 tbsp.

Cooking process:

Step 1. Measure out the necessary ingredients in accordance with the grams. Leave the cucumbers to soak in ice water. Two hours will be enough.

Step 2. Rinse the soaked vegetables in running water and cut into strips, separating them from the ends. We put it in the basin.

Step 3. Sprinkle with salt and pepper. Add sugar and season with mustard powder. Sprinkle peppercorns.

Step 4. After stirring, season with chopped garlic, add vegetable oil and table vinegar.

Step 5.Stir and wait 3-4 hours until juice forms. Don't forget to stir for even marinating.

Step 6. We wash small jars and send them to sterilize. We repeat the steps with metal twists.

Step 7. Using a funnel, distribute the salad into clean containers. Press down and compact. Fill with juice.

Step 8. Place a towel on the bottom of a heat-resistant dish and place the pieces, covering them with lids. Add water so that the liquid covers the shoulders of the jars. Place on the fire, wait for it to boil and sterilize for 10 minutes.

Step 9. Carefully remove one piece at a time.

Step 10. Roll up the appetizer.

Step 11. Turn over onto the lids.

Step 12. Cover with a terry towel.

Step 13. Store the cooled snack in the cellar.

Step 14. The appetizing, moderately spicy and piquant roll can be tasted after cooling.

Step 15. The appetizer is served both on holidays and on regular days. Bon appetit!

Cucumbers sliced ​​in mustard sauce

Cucumbers cut into slices in mustard sauce turn out incredibly tasty. Vegetables for snacks are used both young and overgrown; substandard ones, which are not used for pickling cucumbers, are also suitable here. Preparing the snack is simple, but it takes time to marinate.

Cooking time – 3 hours 40 minutes

Cooking time - 20 minutes.

Portions – 8

Ingredients:

• Cucumbers – 2 kg.
• Granulated sugar – 0.5 tbsp.
• Vegetable oil – 0.5 tbsp.
• Dry mustard – 1 tbsp.
• Vinegar 9% – 100 ml.
• Ground black pepper – 1 tsp.
• Salt – 2 tbsp.

Cooking process:

Step 1. Prepare the ingredients listed in the recipe.

Step 2. Wash off the dirt from the elastic cucumbers (if you have time, cucumbers are usually soaked in cold water, leaving for a couple of hours), let them dry, getting rid of moisture.Cut into circles of medium thickness. Place in a large cup.

Step 3. For the marinade, combine granulated sugar, salt, powdered mustard and ground pepper. Stir the dry spices and gradually pour acetic acid and deodorized vegetable oil into them. Shake until a homogeneous suspension is obtained.

Step 4. Pour the prepared marinade over the sliced ​​cucumbers. Mix well so that each slice is soaked in the marinade. Set aside for 2-3 hours.

Step 5. Prepare small jars in advance. Fill the sterilized containers with cucumbers, lightly tamping them. Add the released juice on top. Cover with sterile lids and place to sterilize for 20 minutes in a pan, the bottom of which is covered with a towel.

Step 6. Carefully remove the workpieces, holding them with oven mitts. Screw the screw caps tightly. After packing it upside down in a blanket, let it cool. Then we move it to the place where winter preservation is stored. Bon appetit!