Cucumbers with mustard - an original delicacy for the winter

  • Dec 13, 2020
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Good afternoon, my reader. Pickled cucumbers for the winter are one of the most popular recipes. But each hostess has her own secrets. Therefore, we offer you a new recipe that very few people have tried - cucumbers marinated with mustard.

Pickled cucumbers for the winter. Illustration for this article is used under a standard license © ofazende.com
Pickled cucumbers for the winter. Illustration for this article is used under a standard license © ofazende.com

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Features of the recipe

The main thing to pay attention to is the temperature. Store "mustard cucumbers" in a cool place so that the jar does not ferment. Residents of the village can send canned food to the cellar, and the townspeople can use the refrigerator.

In addition, the recipe has the following benefits:

  • Vinegar is not used, which has a positive effect on the taste of the cucumbers.
  • Preservation is not sterilized - and vitamins do not die.
Cucumbers in mustard taste similar to pickled vegetables, but because of the pouring, they are more spicy and tasty.
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Cucumbers with mustard for a three-liter can

If you need to prepare 3 liters of canning at once, you will need:

  • 2 kg of small fresh cucumbers;
  • mustard powder - 1 tablespoon;
  • horseradish leaves and root - to taste;
  • salt - 2 tablespoons;
  • dill, currant or cherry leaves, black peppercorns - to taste;
  • garlic - 3-4 teeth.

Cooking procedure:

  • Cucumbers are washed under running water and soaked in cold water for 3-4 hours. The tips of the cucumbers are cut off, and the water is changed every hour to fresh.
  • Boiling water is being prepared - at least 1.5 liters. The water should boil for at least 5 minutes.
  • Salt is added to the boiling water. When the boiling is over, mustard powder is poured into hot water and mixed thoroughly to dissolve everything.
  • Jars are sterilized, dill, garlic, pepper and other spices are placed on the bottom.
  • The cucumbers are placed on top of the spice layer - tight enough to leave as little empty space as possible.
  • Then the cucumbers are poured with a hot, but not boiling solution of salt and mustard.
  • The jars are sealed with plastic (not metal!) Lids.
  • containers are sent for storage in a cold and dark place.
  • After 2-3 months, the cucumbers gain maximum salt and taste.
Pickled cucumbers for the winter. Illustration for this article is used under a standard license © ofazende.com

Pickled cucumbers with mustard

To prepare them, you will need the following products:

  • Cucumbers themselves (small) - at least 2 kg.
  • Greens (dill, horseradish, parsley and other varieties at will, capabilities and taste of the cook) - as required for cooking.
  • Bell pepper (red or green) - 1 piece (it is better to take a large copy).
  • Hot red pepper - 1 piece.
  • 3 cloves of garlic.
  • Vodka (or 40% solution of medical alcohol) - 1 tablespoon.
  • Horseradish leaves to taste.
  • Mustard powder - as much as you like.
  • Black peppercorns - 5-6 pieces.
  • Currant, cherry and lavrushka leaves (optional) - 5-6 pieces each.
  • Salt and sugar - 200 g per 5 liters of water.
  • Vinegar 9% - 200 ml per 5 liters of water.

The dish is prepared like this:

  • The cucumbers are washed, the ends are cut off and soaked for 3-4 hours in cold water (changing the water once an hour).
  • Banks are sterilized by steam.
  • Cucumbers, herbs, peppers (cut into rings) and other spices are placed in the jars in the amount that future eaters like.
  • Cucumbers in jars are poured with boiling brine (200 g of salt and sugar, 200 ml of 9% vinegar per 5 l of water)
  • 1 tablespoon of vodka is poured into the jar and dry mustard is poured into a slide.
  • The jars are sealed, turned upside down, and kept warm until they cool completely.
Cucumbers according to this recipe are stored for at least a year.

Do you cook pickled cucumbers with mustard?

Original articleand many other materials, you can find on ourwebsite.

Also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers