Pickled cucumbers for the winter: recipes and 5 cooking methods, how to store

Recipes for pickled cucumbers in mustard sauce (filling) for the winter and shelf life of preparations

Many housewives who do not want to spend a lot of time preserving snacks use recipes to prepare cucumbers in mustard sauce for the winter. This preservation is prepared from available ingredients in a few hours.

Choosing the best cucumbers for harvesting

Before you start preparing winter preparations, you need to choose the most suitable cucumbers for this, which will make a delicious snack.

When choosing ingredients, pay attention to the following factors:

Size. When choosing a vegetable, be sure to pay attention to the size, since the snack will be rolled into small half-liter jars. Housewives who prefer to preserve uncut cucumbers should choose only small fruits about 7-10 cm long. If containers with a volume of 2-3 liters are used for storing preparations, then you can choose cucumber fruits 4-5 cm longer.
Skin coloring. Experienced housewives recommend paying attention to the color of the vegetable, as it determines the age and variety. The greenest cucumbers are selected for twisting, as they are young and juicy. Vegetables with a yellow tint are overripe and are not suitable for canning.

Surface. In addition to color, attention is also paid to the surface roughness of vegetables. Most cucumbers have black or white pimples on their peel. Fruits that are covered with dark-colored thorns are suitable for preparing winter snacks. Pickles made from such vegetables never explode and are stored for a long time.
Skin density. Many people want their cucumber snack to be tasty and crunchy. Therefore, when choosing vegetables, pay attention to the thickness of their peel. Thin-skinned fruits have virtually no crunch, and therefore vegetables with thicker skins are chosen for preservation.
Tail. To check the freshness of the fruit, pay attention to the elasticity of its tail. You should not use vegetables with a limp tail, as they have lost their taste.

Preparing the ingredients

Before canning, be sure to pre-prepare the cucumbers. Preparatory work is carried out in five successive stages:

Examination. First, all selected vegetables are checked. During the procedure, cucumber fruits are inspected and checked for rot or damage to the peel.
Soaking. Having selected the juiciest and crispiest cucumbers, they begin to soak them. To do this, fill a bowl or large pan with cold liquid and then place the vegetables in it. The procedure is carried out so that each fruit becomes juicier and thoroughly saturated with moisture. Soaking lasts no longer than ten hours.

Flushing. After soaking is completed, the vegetables are thoroughly washed in cold water.
Drying. Place the washed cucumbers in a separate pan for 3-4 hours until they are completely dry.
Trimming. The ends of each dried vegetable are cut off, as they contain a large amount of nitrates, which negatively affect the taste.

The best recipes for cucumbers and mustard for the winter

Some people have difficulty preparing cucumbers in mustard sauce. To quickly prepare a snack, you will have to familiarize yourself with recipes for creating preserves.

Pickled “Finger lickin’ good”

Some people prefer to cook vegetables in mustard marinade according to the “Finger-lickin’ good” recipe. Before you start cooking, purchase all the necessary ingredients. To create the dish you will need:

3-4 kg of fresh green cucumbers;
two garlic heads;
liter of water;
40 grams of sugar;
30 grams of salt;
50 grams of mustard seeds;
70 ml vinegar.

First, they disinfect the containers so that the preserved food can be stored longer. To do this, each jar with sealing lids is doused with boiling water and dried. Then sliced garlic with parsley, dill and mustard are laid out on the bottom. After this, the cucumbers are trimmed and placed in a container with the rest of the ingredients.

The jars are filled with boiled water, which after 10-15 minutes is poured into a saucepan and boiled. When the liquid boils, it is poured again into canning jars.

In jars: recipe without vinegar

To be able to store winter preparations in the refrigerator, they are prepared without adding vinegar. This option for preparing preserves is perfect for people who do not have their own cellar. When salting according to this recipe, you will need the following ingredients:

kilogram of cucumber fruits;
80 grams of dry mustard;
greens to taste;
55 grams of allspice.

To begin with, they soak the vegetables to remove nitrates and fill them with moisture.

Then the soaked fruits are dried, the ends are cut off and washed. After this, allspice with mustard and parsley are placed in jars. Cucumbers are placed tightly on top and hot liquid is poured over them. After 20-25 minutes, the water is drained from the cans, boiled for half an hour and poured back into the container after it has cooled completely. The container with the snack is covered with lids and placed in the refrigerator.

A quick way without sterilization

People who want to prepare canned food without sterilization should familiarize themselves with the recipe for making such a snack. In this case, more spices are added to the pickling, which will give the cucumbers a pleasant aroma.

The cooking process begins with pre-washing and soaking the vegetables. They should be soaked in a bowl of water for about 7-9 hours. Then, 20-30 grams of black pepper, 100 grams of dry mustard, a bay leaf, three cloves of garlic, and 3-4 leaves of horseradish are placed on the bottom of each jar. At the end, soaked cucumber fruits are placed in the container. After this, the jars are filled with brine made from water, salt and mustard.

Canned with mustard powder and herbs

Some housewives add herbs to preserves to improve their taste and add a little spiciness. When preserving cucumbers with herbs, the following components are used:

800 grams of vegetables;
three large carrots;
eight black peppercorns;
four currant leaves;
dill to taste;
five cloves of garlic;
horseradish leaf;
sugar and salt to taste;
75 grams of mustard.

If the cucumbers were purchased at the market and not collected from your own garden, you will have to soak them. Then chop the carrots, garlic and horseradish leaves. The chopped components are placed in sterile jars along with cucumber fruits, mustard, currant leaves, dill and black pepper. When the container is filled, it is poured with hot marinade and closed with lids.

Delicious recipes for pickling cucumbers in mustard sauce for the winter

Modern housewives are not very eager to make preparations for the winter, but this is completely in vain, because delicious pickles will delight all household members. Let's look at how to quickly make cucumbers in mustard marinade.

A simple recipe for pickled cucumbers

Any housewife can make the preparation, following a recipe such as pickled cucumbers in mustard dressing for the winter, because all the ingredients are available, and the cooking method is simple and does not require much time and effort.

In just a few minutes you can make a delicious sauce and cut cucumbers, and as a result, the thrifty housewife will delight her family with delicious preparations throughout the winter. We suggest that as soon as the cucumber picking season arrives, make a few jars of twist “for testing”. Let's look at how to cook cucumbers in mustard sauce.

cucumbers - two kilograms;
granulated sugar - half a glass;
refined oil - half a glass;
table salt - two large spoons;
mustard powder - one large spoon;
ground pepper - one teaspoon;
acetic acid - 1/2 cup.

The amount of ingredients is for five servings.

Preparation of ingredients. Wash the cucumbers thoroughly and cut lengthwise.
Prepare the sauce. Mix granulated sugar, pepper and mustard thoroughly. You need to add salt last. Pour vinegar and sunflower oil into the sauce.
Now you need to pour the filling over the pickles and stir.
Marinate the vegetables in the dressing for three hours. Only after this we can it in jars, fill it with brine, and close it.
The sterilization process takes twenty minutes.
While the jars are hot, they need to be screwed on.

The twist recipe is really simple; even a housewife who has never tried canning vegetables for the winter can handle it.

Pickled cucumbers with sauce

Vegetables for this recipe must be selected of high quality: cucumbers must be firm and uniform in size.

fresh cucumbers - three kilograms;
powdered mustard - 40 grams;
sugar - 3/5 cup;
a glass of vegetable oil;
salt - two large spoons;
large head of garlic;
a mixture of different peppers - one tablespoon;
a glass of 9% acetic acid;
300 ml boiling water.

We sort through the cucumbers, remove them from the stalk using a foam sponge, and wash them thoroughly.
In order for vegetables to be juicy and tasty, they must be soaked.
Cut the cucumbers into slices, not very finely. Next, you need to dry the slices with a paper towel.
Pickling cucumbers should begin with preparing the gravy. Mix salt with mustard, add granulated sugar and pepper. Mix the resulting sauce well - the consistency should be similar to sour cream. Slowly pour acetic acid and refined oil into the mixture.
Now you need to pour the mustard sauce over the vegetables, stirring well, you can even use your hands. This salad should be marinated in the sauce for about three hours.
Peel and finely chop the garlic, pour into a container with vegetables. Let the preparation sit for another hour.
After a while, the vegetables can be put into jars and filled with cucumber brine.
Screw on the jars with sterilized lids and bring to a boil.
Now close the containers and leave them in the house overnight. Then you can put it in the basement.

So, canned cucumbers in mustard sauce are ready! They can be served as a separate dish or in combination with meat, potatoes, and chicken. This delicious twist will allow every housewife to diversify the menu and satisfy the needs of the household. The main thing is to carry out canning in a good mood, and then everything will work out.

Recipe without heat treatment

There are a huge number of preservation options, and the canning process itself can be simplified. To do this, we recommend using the recipe for cucumbers in mustard sauce without sterilization.

fresh cucumbers - 7 kilograms;
green dill inflorescences;
clean water - 5 liters;
garlic - three heads;
cherry, currant and oak leaves;
horseradish roots;
peppercorns - 5 pieces;
salt - 350 grams;
powdered mustard - 0.5 tablespoon;
hot pepper - 2 pieces.

In order to like cucumbers in sauce for the winter, you need to follow a certain sequence in the preparation process:

Rinse the cucumbers and leave in cool water for five hours.
While the vegetables are soaking, boil the specified amount of water.
Prepare a three-liter glass container in advance. The volume of cucumbers specified in the recipe should fit into three jars.
Place spices and cucumbers in sterilized jars in layers: first the greens, leaves and garlic, then the vegetables tightly, cover them with the next layer of herbs and spices. Carrying out such preparations for the winter will not take much time.
Now you need to prepare the brine. Take previously boiled water and add the required amount of table salt.
Fill the jars with brine and add mustard.
Close the container. It is better to store such preparations in the refrigerator.
The finished product can be tasted after a month.

Cucumbers in mustard sauce made according to this recipe have an excellent taste, will be crispy and tasty.

Every housewife should have as much tasty preserved food as possible in stock. The following recipe for cucumbers without sterilization in mustard dressing for the winter is distinguished by its speed of preparation and amazing taste.

ground pepper;
vinegar 9% - 250 milliliters;
salt - 0.5 cups;
refined oil - 250 milliliters;
sugar - 200 mg;
cucumbers - five kilograms;
two heads of garlic.

To make it easier to prepare cucumbers for the winter, they need to be cut into several equal parts. Place in a saucepan, mix with spices and leave in this state for several hours.
Place the pickled vegetables in containers (the jars must be sterilized).
To preserve pickled vegetables until winter, you also need to sterilize the preparation.

We would like to say that no matter what cooking method is chosen, before storing the product for storage, you need to leave the containers warm for two days. Recipes for cucumbers in mustard sauce for the winter will help you please yourself and your loved ones with delicious preparations in the winter.

Finger-licking cucumber salad: 7 options

Canned salads allow you to diversify your winter preparations. Cucumbers rolled according to one recipe can quickly become boring. Therefore, take into account the recipes presented below.

Classic

Peculiarities. Most often, this finger-licking salad is prepared for the winter from overgrown cucumbers. As you pour out the marinade, you may notice that there is not enough of it. It's okay: thanks to sterilization, such preservation is still well preserved.

What do you need:

cucumbers - 3.8 kg;
garlic - a small head;
sunflower oil - 115 ml;
sugar - 210 g;
salt - 120 g;
parsley branches;
dill umbrellas;
vinegar 9% - 210 ml.

Preparation

Wash the cucumbers thoroughly.
Sort the clean vegetables, cut off the ends, remove pressed, damaged areas.
If the cucumbers are very overgrown, peel them and remove the core and seeds using a tablespoon.
Cut the vegetables lengthwise into thin longitudinal bars.
Place them in a large bowl or basin.
Add salt, sugar, oil and vinegar.
Using clean hands, gently mix the mixture.
Place it in the refrigerator for four to five hours so that the vegetables have time to marinate thoroughly.
Sterilize the jars.
In each, place a sprig of parsley, a dill umbrella, and add peppercorns (eight to ten pieces).
Next, add two or three cloves of peeled garlic.
Take out the salad and place it in jars.
Pour the remaining marinade over the preparations.
Sterilize the preserves for eight to ten minutes.
Then roll up the hot jars.

With onions without sterilization

Peculiarities. The recipe for finger-licking cucumber and onion salad involves pouring hot marinade. This preparation does not require sterilization. This greatly facilitates and at the same time speeds up the conservation process. The salad turns out lightly salted. Therefore, determine the taste of the dish yourself by periodically tasting the preparation.

What do you need:

cucumbers - 5 kg;
onion - 0.9 kg;
sugar - 100 g;
salt - 30 g;
peppercorns;
vinegar - 110 ml;
Bay leaf;
dill.

Preparation

Peel the onion, chop it into half rings, 7-10 mm thick.
Cut the cucumbers into the same circles.
Place both preparations in one bowl, stir and wait until the mixture releases juice.
Add sugar, salt, finely chopped dill.
Place the bowl on the fire.
When the mixture boils, lower the bay leaf and add pepper.
Boil the preparation for five to ten minutes, during which time the cucumbers should change their color.
Pour vinegar into the salad.
Place the resulting mixture into clean, sterilized jars.
Pour the marinade over the salad and roll up immediately.

To the finger-licking cucumber salad, rolled up for the winter without sterilization, you can add not only dill, but also parsley. And to give a more interesting taste, put a sprig of basil in each jar.

With tomatoes

Peculiarities. For a change, make a finger-licking cucumber and tomato salad. The preservation turns out to be moderately hot, spicy and very appetizing. For the salad, you can use regular pepper, the Belozerka variety, or the Bulgarian fleshy fruit.

What do you need:

tomatoes - 1.5 kg;
onions - 0.5 kg;
vinegar - 160 ml;
cucumbers - 1 kg;
sugar - 115 g;
bell pepper - 0.5 kg;
sunflower oil - a tablespoon per jar;
Bay leaf;
water - 2 l;
dill;
salt - 90 g.

Preparation

Wash the tomatoes, cut them into slices.
Chop the peeled onion into half rings.
Depending on the size, cut the cucumbers into circles or semicircles.
Peel the bell pepper from seeds and stems, cut into strips.
Place all the ingredients in one large bowl.
Using clean hands, gently toss the salad, being careful not to damage the delicate tomatoes.
Place dill and bay leaves in sterilized jars.
Next add the prepared salad.
Pour sunflower oil directly into the jars.
Boil water in a separate saucepan, pour bulk products into it, and pour in vinegar.
When the marinade boils, pour it into jars.
Place the preservation in a pan with water and sterilize for 12-15 minutes.
Then roll it up.

Assorted

Peculiarities. This salad is a salvation for a housewife who has few different vegetables left. It is not necessary to take ripe tomatoes. A dish of tomatoes just beginning to turn brown is no worse than a salad of bright red vegetables.

What do you need:

white cabbage - 1 kg;
carrots - 1 kg;
tomatoes - 1 kg;
cucumbers - 1 kg;
sweet paprika - 1 kg;
onions - 1 kg;
vinegar - glass;
rock salt - 90 g;
vegetable oil - 380 ml;
sugar - glass;
greenery.

Preparation

Take a large saucepan (preferably stainless steel).
Chop clean cucumbers into semicircles.
Cut the tomatoes into slices.
Cut the peeled paprika into thin strips.
Cut the onion into half rings.
Grate the carrots on a coarse grater.
Chop the cabbage.
Place all the ingredients in the selected pan.
Stir the mixture, add salt and pepper.
Pour sugar into the mixture, add vinegar and vegetable oil.
Place the pan on the fire.
Add chopped herbs.
When the mixture boils, cover the pan with a lid and reduce the flame to low.
The salad should simmer for half an hour.
While it is stewing, sterilize the jars.
Place the finished dish in jars and roll up.

Everyday salads are usually dressed with refined oil. But if you are preserving it for the winter, then it is better to take an unrefined product that does not become harmful during heat treatment.

With mustard

Peculiarities. If you make a finger-licking salad from cucumbers with mustard, you will get a spicy, piquant appetizer for the winter. Crispy, appetizing cucumbers will be appreciated not only by your family, but also by your guests. Therefore, feel free to open the preparation for the holiday.

What do you need:

cucumbers - 1.9 kg;
vinegar - 125 ml;
sugar - 115 g;
vegetable oil - 120 ml;
mustard - 20 g;
garlic - five cloves;
salt - 30 g;
ground pepper (black and red) - 3 g each;
dill - bunch.

Preparation

Cut clean cucumbers lengthwise into oblong bars.
Place them in a saucepan.
Finely chop the greens and chop the garlic.
Add them to the cucumbers.
Pour salt, mustard, pepper into the pan.
Pour in oil, vinegar, add sugar.
Stir the mixture and leave it to steep in the refrigerator for three hours.
Sterilize the container, it is best to take half-liter jars.
Place the finished dish in sterile containers.
Pour the remaining vegetable marinade over the preparations.
Sterilize the salad in jars for 15 minutes.
After that, roll it up.

With greens

Peculiarities. Another option for successful preservation for the winter is the finger-licking cucumber salad with herbs. If you prefer very spicy dishes, then throw a few chili pepper seeds into the appetizer, but do not overdo it, because they will acquire a hotter taste when preserved.

What do you need:

cucumbers - 1.5 kg;
sugar - 40 g;
vinegar - 40 ml;
salt - 30 g;
garlic - five to six cloves;
chili pepper - half a pod;
parsley - a bunch;
dill - a bunch;
sunflower oil - 15 ml.

Preparation

Cut off the ends of washed cucumbers.
Cut the vegetables lengthwise into small pieces and place them in a large bowl.
Thoroughly rinse the bunches of parsley and dill and chop them.
Add greens to vegetables.
Add minced garlic to the bowl.
Remove the stem of the chili pepper and remove the seeds.
Chop the pod into small pieces.
Add pepper to vegetable stock.
Pour vinegar and oil into the salad.
Add salt and sugar.
Stir the mixture and leave the dish for an hour.
Then place the salad in prepared containers and pour in the remaining marinade.
Sterilize the jars for seven to ten minutes.
Roll it up.

With carrots

Peculiarities. If you add a few young carrots to the cucumber salad, the product will be richer and more aromatic. The orange root vegetable will not only provide a beautiful color, but also add firmness to the dish.

What do you need:

cucumbers - 2.5 kg;
sugar - 100 g;
carrots - 0.75 kg;
onion - two heads;
garlic - head;
vegetable oil - half a glass;
vinegar - 100 ml;
black pepper - 6 g;
salt - 65 g;
curry (optional) - teaspoon.

Preparation

Cut cucumbers and carrots into circles.
Chop the onion into rings.
Cut each clove of garlic into several pieces.
Place all prepared ingredients in a saucepan.
Sprinkle the workpiece with salt, pepper, curry, and sugar.
Drizzle with vinegar and oil.
Stir the salad.
Wait until the mixture releases juice.
Now put the pan on the fire.
Boil over low heat until the cucumbers change color.
Now place the dish in sterilized jars and seal it for the winter.

When canning the finger-licking cucumber and carrot salad, do not overuse spices and herbs. The dish that you put into the jars should be slightly undercooked. Preservation infuses over time, and its taste intensifies.

Cucumbers in mustard dressing for the winter - recipes for 4 kg and 5 kg

Good day everyone!

Today we will prepare pickled cucumbers in mustard sauce. Usually, when we talk about pickling, we mean standard methods: cucumbers, seasonings and that’s it.

But the recipes below contain the addition of mustard, which gives the resulting pickle a piquant, pungent taste. Try making cucumbers using these recipes and let me know how you like this method.

Cucumbers in mustard dressing for the winter in 1-3 liter jars

Cucumbers – 4 kg
Sugar - 1 glass
Vegetable oil - 1 cup
Vinegar 9% - 1 glass
Salt - 3 tbsp. l.
Mustard (powder) - 1 tbsp. spoon
Garlic - 2 tbsp. l.
Black pepper (ground) - 2 teaspoons

Wash the cucumbers and cut off the ends on both sides. Cut the cucumbers into lengthwise slices. We clean and finely chop the garlic, you can pass it through a press. Place the cucumbers, garlic and spices according to the recipe in a large container and mix everything well.

Let it sit for three hours, after which you can put it into jars. Place it vertically and compact it.

Pour the juice remaining in the bowl after three hours of marinating into jars. Cover with lids and sterilize in a saucepan with water.

After this, turn the jars upside down and leave to cool. Then we put it away for storage.

The most delicious recipe for cucumbers with mustard for the winter

Ingredients for pickling:

cucumbers
sugar – 100 gr.
vegetable oil – 100 gr.
vinegar 9% - 100 gr.
salt – 1 tbsp. l.
mustard powder – 1 tbsp. l.
garlic – 1 tbsp. l.
dill – 3 tbsp. l.
black pepper (ground) – 1 tsp.
red pepper (ground) – 1 tsp.

Wash the cucumbers and cut them into slices

Peel the garlic and cut it finely or press it with a press. Wash the dill and grind it in a blender. Then pour it into a bowl and add vinegar.

Next, mix salt, sugar, butter and mustard. Add spices and garlic. Mix all this with a mixture of dill and vinegar.

Pour this sauce over the cucumbers and leave for three hours. During this time, we sterilize the jars. Pour cucumbers with sauce into jars. Cover the jars with lids, place them in a saucepan, add water and sterilize for 15 minutes.

We roll up the jars with lids and put them away for storage.

Cucumbers in their own juice with mustard

cucumbers
Salt – 100 gr.
Garlic – 6 cloves
Horseradish leaf – 3 pcs.
Dill
Currant leaves – 6 pcs.

Wash some of the cucumbers and grate them. Add pressed garlic. Mix by rubbing with your hands so that the juice comes out and leave for another 30 minutes.

We put herbs, seasonings and cucumbers for pickling in jars.

Now place the grated cucumbers, compacting them. Place a horseradish leaf on top.

Close with nylon lids and put in the refrigerator. After two weeks you can take a sample.

Mustard cucumbers for the winter without sterilization

Mustard powder is often used when pickling vegetables, but when pickling cucumbers, only seeds are added. This technique guarantees a rich and complex taste.

Ingredients:

1.6-1.8 kg of cucumbers;
1 tsp. vinegar (essence);
2 tsp. mustard seeds;
2 peppercorns;
2 cloves of garlic;
35 g salt;
about 2 tbsp. l. sugar (without a slide);
1-2 dill umbrellas;
horseradish leaf

Step by step process:

Place dill, horseradish leaves, peppercorns, cucumbers, and garlic in jars, trying to leave as few voids as possible.
Fill with boiling water.
Measure salt and sugar and pour into a saucepan.
After 15 minutes, drain the water from the cans.
Boil.
Add mustard to the jar, pour in the boiling marinade, and vinegar at the very end.
Roll up and cool upside down.

Cucumbers in mustard sauce for the winter - 7 recipes

Cucumbers are prepared in various ways - salted, pickled, used for making salads. A popular option for preparing cucumbers in mustard dressing for the winter. The cucumbers in this marinade turn out strong and very aromatic. There are several options for marinade recipes; we will present here the most popular and well-proven recipes.

How to cook cucumbers in mustard sauce

You need to start preparing by preparing the raw materials and containers. First of all, you need to choose good cucumbers. Please note that there are salad varieties that are absolutely not suitable for canning. A sign of a salad variety is the smooth surface of the cucumber. If its skin is covered with “pimples”, then the variety is excellent for salting and pickling.

Fresh cucumbers need to be soaked in cold water for several hours. This will help restore moisture that cucumbers lose even during short storage. If you are too lazy to soak the cucumbers, they will not turn out crispy and strong. After soaking, the cucumbers need to be washed well again and the ends cut off. Then they can be placed in prepared jars. Small cucumbers are placed in vertical rows, large ones will have to be cut into slices.

An important point is the preparation of the mustard marinade; it gives the product flavor. In addition to mustard, the marinade may also include other spices. In addition, aromatic herbs are often added to a jar of cucumbers - dill umbrellas, currant leaves, horseradish, cherries.

Cucumbers can be closed without sterilization. To do this, you need to use the multiple pouring method. At the same time, the cucumbers placed in jars are poured with boiling water once or twice, and the last time the boiling marinade is poured in and the jars are immediately sealed with lids.

Interesting facts: Mustard was used as a seasoning for food 3,000 years ago in India. But in Europe, this spice was used for a long time exclusively as a medicine.

Cucumbers in mustard dressing for the winter - a simple recipe

We suggest preparing cucumbers in mustard sauce according to this simple recipe. The cucumbers turn out crispy, appetizing and very aromatic. Recipe for a two-liter jar.

1.2-1.3 kg of small cucumbers;

2 tablespoons salt;

1 liter of water;

2 bay leaves;

2 dill umbrellas;

3 oak leaves;

1 horseradish leaf;

2 currant leaves;

4 buds of cloves;

4 allspice peas.

Wash the cucumbers, add cold water and leave for 2-3 hours. Then wash the vegetables again and cut off the ends on both sides.

We rinse the jars and let them dry. At the bottom of the jar we place part of a horseradish leaf, currant and oak leaves, and dill umbrellas. Add cloves and peppercorns. Mix salt in a liter of water.

Place small cucumbers tightly in vertical rows in jars. Pour the saline solution into the jars. Sprinkle dry mustard on top. Cover with thick plastic lids and put in the refrigerator or take it to the cellar. The cucumbers will be ready in 30-40 days.

Whole cucumbers in mustard (recipe without vinegar)

Another version of the recipe with mustard, but without vinegar. We will preserve whole small cucumbers.

3 kg of cucumbers;
40 gr. powder mustard;
¾ cup sugar;
1 glass of vegetable oil;
2 tablespoons salt;
1 head of garlic;
1 tablespoon of Pepper Mix seasoning;
1 glass of vinegar (9%);
300 ml boiling water.

We wash the small cucumbers; for washing we recommend using a new dish sponge, and rub the cucumbers with the hard side. Then put the vegetables in a basin or large saucepan and fill with cold water. Leave for 2-4 hours. Then rinse and dry the cucumbers well again. Be sure to cut off the ends on both sides.

To prepare the filling, mix salt with mustard powder, granulated sugar and a mixture of peppers. Gradually add boiling water to the spices, stirring well. When the mass becomes homogeneous, add vegetable oil and vinegar.

Pour the mustard sauce over the prepared cucumbers and mix well. Leave to marinate for three hours. Then add chopped garlic, mix again and leave for another hour. We distribute the cucumbers among the jars, fill them with filling and send the jars for sterilization. Soak liter jars in boiling water for 25 minutes. Close the lids tightly.

Pickled cucumbers with mustard

You can prepare pickled cucumbers with mustard. This recipe does not use powdered mustard, but whole seeds.

3 kg of fresh small cucumbers;
1 head of garlic;
1 liter of water;
2 tablespoons sugar;
2 tablespoons salt;
2 tablespoons vinegar (9%)%
2 tablespoons mustard seeds;
several dill umbrellas (1 per jar).

Wash the cucumbers well. Fill them with cold water and leave for at least two hours. Then wash the vegetables again and cut off the ends on both sides.

We sterilize jars in any way. Place dill umbrellas and garlic cloves, cut in half lengthwise, at the bottom of the container. In each 1 liter jar you need to put 2 cloves of garlic. Add a tablespoon of mustard seeds there.

Place the cucumbers in the jars as tightly as possible. Pour boiling water over and, covering with lids, leave for 20 minutes. Then carefully pour the water into the pan and prepare the marinade based on it. To do this, add sugar and salt to boiling water.

Then pour in the vinegar and immediately turn on the heat. Pour the boiling marinade into the jars of cucumbers and immediately roll them up. We turn the container over, placing it on the lids, wrap it with something warm on top so that the jars cool very slowly.

Cucumber slices in mustard sauce

If you only have large cucumbers left that you can’t put whole in jars, you can pickle them by cutting them into slices. The filling that remains in the jars is also very tasty; you can pour it over boiled potatoes and it will make an excellent side dish for meat.

4 kg of cucumbers;
200 gr. Sahara;
200 ml vegetable oil (refined, odorless);
200 ml vinegar (9%);
2 tablespoons dry mustard powder;
1 teaspoon ground black pepper;
2 heads of garlic;
1 bunch of fresh dill.

Wash large cucumbers thoroughly, place them in a basin or pan and cover with cold water. Leave for a couple of hours so that the fruits are saturated with moisture, this will allow them to remain crispy.

Cut the cucumbers in half lengthwise, and then cut each half crosswise into slices. In a separate bowl, mix salt, granulated sugar, dry mustard, and ground black pepper. To the dry spices add garlic passed through a press and finely chopped dill. Then add oil and vinegar and mix well.

Pour the resulting sauce over the sliced cucumbers and leave them on the table for three hours. Every half hour you will need to come up and thoroughly mix the cucumbers with the sauce so that they marinate evenly.

Let's prepare the jars; it is better to use small containers (0.5 liters). Fill the jars with cucumbers and pour the resulting marinade. Cover the containers with lids and set to sterilize. Soak the canned food in boiling water for 10 minutes. Then remove the jars one at a time and seal them tightly. Cool the jars by wrapping them in a warm blanket.