Salted and pickled cucumbers are very popular in Russian cuisine. They are good both on weekdays and on holidays, as an appetizer for the main course, with alcohol, or as an ingredient for a salad, first or second course. Every housewife has her own unique recipe crispy cucumbers and unusual ingredients that give the cucumbers a piquant and original taste. Mustard is often used as such a component. It can be in powder or grains. You can also prepare cucumbers with mustard for the winter by using the recipes we offer for pickling cucumbers hot or cold, without vinegar and without sterilization.

Cucumbers with mustard for the winter without cold sterilization, recipe with step-by-step photos

Delicious cucumbers with mustard for the winter without cold sterilization are prepared quickly and easily. This cooking recipe is especially relevant for those who have a cellar or other opportunities for storing cucumbers at the appropriate temperature. Cucumbers with mustard for the winter without cold sterilization are stored under a plastic lid.

Components for preparing cucumbers with mustard for the winter without cold sterilization

• cucumbers;
• horseradish leaves, cherry and black currant leaves;
• dill umbrellas;
• garlic feathers;
• brine (1 cup of salt per 1.5 liters of water);
• mustard powder.

Preparing cucumbers with mustard for the winter without cold sterilization

1. Prepare cucumbers and other ingredients for pickling.

1. Cucumbers are placed in jars along with leaves and other seasonings.

1. Fill with cold brine and leave for two days at room temperature.

1. After the set time has passed, drain the liquid from the jars with cucumbers and pour clean cold water into them.

1. Pour one tablespoon of dry mustard powder into a 1 liter jar.

1. Cover with a plastic lid and place the crispy cucumbers in a cool place for storage.

Pickled cucumbers with mustard for the winter without vinegar, recipe with photos in 3-liter jars

When the harvest is rich, housewives do not have time to collect all the cucumbers, so there are a lot of overgrown vegetables left. Such cucumbers can be pickled for the winter with mustard and without vinegar. As a result of this salting, we obtain crispy pickles with a unique aroma and bright color. Leaves and seasonings are added to pickled cucumbers with mustard for the winter without vinegar, which improve their taste and aroma.

Ingredients for preparing pickles with mustard for the winter without vinegar in a 3-liter jar

• fresh medium and large cucumbers - 1.5 kg;
• garlic – 3 cloves;
• mustard powder – 2 tbsp;
• salt – 3 tbsp;
• leaves of oak, currant, cherry, horseradish - at your discretion.

Recipe for making pickled cucumbers with mustard for the winter without vinegar

1. The washed vegetables are placed tightly in a container and filled with clean water.
2. While the cucumbers are saturated with water, the jars are prepared, thoroughly washed and sterilized.
3. The cucumbers are rinsed again and the ends are cut off.
4. Garlic and herbs are placed in empty jars, cucumbers are placed on top.
5. Salt is poured into the jars and boiling water is poured.
6. Jars of cucumbers are left to ferment for several days. Remove the film that forms on the surface with a clean spoon.
7. At the end of fermentation, the brine is poured into a container and brought to a boil. The foam that forms during boiling is skimmed off.
8. Mustard powder is poured into jars with cucumbers and boiling brine is poured.
9. The rolled up jars are turned over until they cool, then sent to a cool place.

Pickled cucumbers with mustard for the winter in jars, recipe with photos and videos

Many housewives prepare pickled cucumbers for the winter in jars, but not everyone prepares them with mustard seeds or powder. Try adding mustard seeds to the brine and you will see the difference. Pickled cucumbers with mustard for the winter in jars turn out to be unusually aromatic, crispy, beautiful and very tasty.

Ingredients for 6 liter jars of pickled cucumbers with mustard for the winter

• Cucumbers are not large
• 3 liters of water
• 350 ml. vinegar 9%
• 3 full tbsp. salt
• 12 tbsp. Sahara
• 3 pcs. horseradish leaves
• 3-4 pcs. Luke
• 12 cloves garlic
• 6 tsp mustard seeds

Preparing pickled cucumbers for the winter with mustard in jars

1. We wash the jars thoroughly.
2. Pour 1 tsp into the bottom of the jars. mustard seeds.
3. Place the cucumbers tightly together with pieces of garlic, onions and horseradish leaves.
4. Prepare the marinade from three liters of water, sugar, salt and vinegar. It needs to be boiled and cooled.
5. Fill the jars with chilled marinade and place them in a pan with water or in the oven on a deep baking sheet with water to sterilize.
6. After the marinade boils, when bubbles begin to rise from the bottom of the jars, you need to wait 15 minutes until they cool slightly.
7. Seal the jars with sterilized lids using a seaming wrench.

Spicy cucumbers with mustard for the winter, recipe with photos and videos

If you want to surprise your guests unusual workpiece, prepare spicy cucumbers with mustard for the winter. They can be eaten two days after salting, or placed in a cool place for long-term storage. In winter, spicy cucumbers own juice with mustard they will go great.

Ingredients for preparing spicy cucumbers with mustard for the winter, 2 liters

• Cucumbers – how many will go in;
• Dry mustard and salt - 2 tbsp each;
• Garlic – 8 cloves.

The sequence of preparing spicy cucumbers with mustard for the winter

1. Grate a cucumber or half of it if the fruits are large, onto the bottom using a coarse grater.
2. Whole cucumbers are placed in a vertical position, then grated again - and so on until the end. top layer– grated.
3. Salt and mustard are poured on top, garlic is added.
4. During the night, jars of cucumbers stand in a warm place; in the morning they need to be shaken well and put in the refrigerator.
5. You can eat cucumbers in their own juice after two days or put them in the cold for storage.

Pickled and pickled cucumbers with mustard in liter, two- and three-liter jars, prepared according to the recipes presented here, turn out unusually crispy and tasty. Choose any of the recipes you like: without sterilization, cold method, without vinegar or spicy cucumbers in their own juice. Follow the recipes or improvise with the ingredients according to your own taste and discretion. Happy crunching!

To preserve cucumbers for the winter, housewives use the most different recipes. In addition to the classic ones, the preparations are made with a variety of additives. For example, with turmeric, tarragon, citric acid instead of vinegar, with tomato or ketchup.

Today I offer another unusual, proven recipe. I will be making pickled cucumbers with mustard for the winter. For this preparation I always try to select small cucumbers. But what to do if you no longer have cucumbers, but large cucumbers? Of course, you can marinate them in mustard sauce too! My step-by-step recipe with photos will be useful in both cases.

To prepare this preparation we will need:

• cucumbers;
• salt;
• sugar;
• ground black pepper;
• garlic;
• sunflower oil;
• acetic acid;
• dry mustard.

How to pickle cucumbers with mustard for the winter

Wash the cucumbers and leave them to soak in water for two to three hours.

We collect for the marinade necessary products. First put the dry ingredients in a bowl: sugar and salt - 2 tablespoons each, dry mustard - 1 tablespoon, black pepper - 1 teaspoon, squeezed garlic - 1 tablespoon.

Mix. Pour 150 ml of refined oil and nine percent acetic acid. Stir until the sugar and salt begin to dissolve.

We trim the washed cucumbers, cut each into four parts, and place them in a non-metallic bowl.

Pour the spicy marinade over the cut cucumbers. Keep in the marinade for three hours, stirring from time to time.

Do not worry that there is not much marinade, and the salt and sugar have not completely dissolved. The cucumbers will release juice and everything will dissolve.

After three hours, place the cucumber quarters in a clean container and pour cold marinade over them. We sterilize liter jars by covering them with lids for 20-30 minutes.

Roll it up, turn it over, wrap it in a warm blanket and leave it to cool. You can store cucumbers prepared with mustard at home in dark place no refrigerator.

The remaining marinade can be used to prepare spicy lightly salted cucumbers. Whole small cucumbers will be ready in 2-3 hours.

Banks, banks, banks. Yes, we know how to throw them, probably even better than hysterics. Especially if you have a garden nearby and bring home new batches of freshly grown vegetables every day. Just have time to roll it up and change the recipes. So today I decided to change mine traditional recipe for pickled cucumbers with mustard. Have you tried it? Then write it down and do it. The cucumbers are excellent.

Pickled cucumbers in liter jars with mustard

Ingredients for 3 liter jars:

Fresh cucumbers - 1.5-2 kg;

Dill umbrellas, currant leaves, herbs to taste;

Salt - 2 tbsp. spoons;

Sugar - 4 tbsp. spoons;

Mustard powder or grains - 1 teaspoon;

Garlic - 2 heads;

Seasoning mixture of peppercorns;

Citric acid - 1 teaspoon.

Wash the cucumbers, sterilize the jars and lids with boiling water. Cans can be microwaved. Place a saucepan with a little more than 2 liters of boiling water on gas. The amount of water depends on the density of filling the jars with cucumbers.

In each jar, place dill umbrellas, greens, and black currant leaves on the bottom.

Place the cucumbers tightly in jars and put garlic cloves on top; if they are large, you can chop them. I don’t cut it, mine like it marinated, it tastes better whole. Let the cucumbers stand for 10-15 minutes, then pour the water back into the jar. Now we have calculated the exact amount of water.

Pour salt and sugar into the water; while it is boiling, add spices to the jars, add peppercorns, distribute citric acid and 1/3 mustard per jar. If you want, you can add cloves and bay leaves. Again, it's a matter of taste. Some people don't like too many different seasonings.

Our brine is boiling, pour it into jars, pour it “on top” so that there is no air left. Now all that remains is to roll it up and send it upside down to cool under a fur coat. These cucumbers turn out crispy and spicy.

I simply love cucumbers with mustard, as well as with ketchup - these options for pickling cucumbers are very successful. Such blanks must certainly be on the shelves of bins. Otherwise, how to treat guests in winter time? And sometimes we ourselves want all sorts of pickles...

The marinade with mustard has everything - a light sweet note, a pleasant distant mustard aroma, the taste of garlic, herbs - well, everything is very successful and harmonious here. If you have harvested cucumbers and can’t come up with new pickling options, here’s mine - you’ll probably be satisfied.

To prepare pickled cucumbers with mustard and butter for the winter, take the products according to the list.

An hour and a half before cooking, pour in the cucumbers cold water, maybe even iced. Afterwards, rinse the cucumbers thoroughly and cut off the tails on both sides.

Cut the cucumbers into a bowl or basin: if they are large, cut them into cubes; if they are small, just cut them into two halves.

Separately mix vinegar, oil and granulated sugar in equal parts. Add dry mustard, chopped parsley and salt and pepper. Mix.

Squeeze two cloves of garlic on a press and add to the marinade. Mix well.

Pour the marinade over the cucumbers, mix thoroughly and leave for 3-4 hours alone. During this time, the cucumbers will release juice.

After four hours, prepare the jars - wash and sterilize thoroughly in a convenient way. Fill the jars with cucumbers and pour in the marinade.

Now the cucumbers need to be sterilized: liter jars- 15 minutes, liter - 25 minutes. Don't forget to cover the bottom of the pan with a cloth so that the jars don't burst during the process. Then carefully remove the jars and seal them tightly with sterile lids. Place the jars upside down, cover with a blanket and leave for a day. For the winter, put the pickled cucumbers with mustard and oil in the cellar or pantry.

Bon appetit!

Cucumbers, canned for the winter, are one of the most popular snacks of all the preparations, which we stock up in large quantities every year. It is for this reason that more and more delicious and varied recipes appear every year. You can already find entire books on sale, where more than a hundred descriptions are given. various options blanks

And despite the fact that every housewife already has her own signature cooking options, she still wants to cook something new every time to please her loved ones. And surprise your friends when they come to visit.

And cucumbers with mustard can be considered such an innovation. To be honest, I don’t know how long such harvesting methods have been used in general. I myself started using them not so long ago. But despite this, our family liked this spicy snack and even caught on. Which allowed me to expand its geography with each new season, adding new recipes to my collection.

In all options I tried to use different methods, starting with the fact that some of them were prepared with sterilization, some without it. Somewhere dry mustard powder was used, somewhere in finished form, and in two versions I used mustard seeds.

It must be said that in all recipes proposed today, variations are allowed. Well, firstly, in any of them you can use the mustard that is available. Secondly, any option can be prepared with or without sterilization. It is important to understand that if you do not want to sterilize the workpiece, then the fruits must still be subjected to heat treatment. There are several ways to do this. And today I will tell you what they exist.

And you, thanks to the information received, will be able to create recipes yourself. And if you don’t want to waste time on this, then just take any of the proposed options and cook according to it. According to all of them, you get very tasty snack cucumbers, which can be found at “Hurray” on any table - be it on a festive or everyday basis.

Also from such cucumbers are obtained. And this is another great incentive to prepare them in larger quantities.

Of course, calling this recipe the most delicious may not be entirely correct. Other recipes also cannot be considered less successful. But in my subjective opinion, it is this option that deserves to be prepared for it first.

This recipe requires sterilization. And I will use liter jars for preservation.

In the photo you can see that I have a large amount of ingredients needed for canning. Don't let this mislead you. All these components are prepared at once for 5 different options. I prepared them all at once so that I wouldn’t forget anything later in the chaos.

And you take only those of them that are needed for this or that recipe.

We will need (for 2 liter jars):

• cucumbers
• ready mustard - 3 tbsp. spoons
• dill - 4 umbrellas
• garlic - 4 cloves
• horseradish leaf
• cherry leaf - 8 pcs
• black pepper - 10 peas
• allspice - 4 peas
• cloves - 4 buds
• sugar - 0.5 cups
• vinegar 9% - 0.5 cups
• salt - 1 tbsp. spoon with a small slide
• cold water - 3 cups

Preparation:

1. Soak cucumbers in cold water. A liter jar takes about 9 - 10 small-sized fruits. And these are the ones that are best used for preservation. You can first place the fruits in a jar to find out how many you will need. Then take it out and soak.

It is imperative to soak them. And even if you just picked them from the garden. This will make them crispy and the skin tender and pleasant to the taste.

You can soak them for just an hour - this is exactly when you just picked them from the garden, and up to 4 hours if they were collected the day before. Or when they were bought in a store or market, and it is generally unknown when they were collected.

If you soak the fruits for several hours, it will be better if you change the water in them every hour.

I have a lot of them soaked, this is for all today's recipes. You will soak as much as you need. By the way, you can preserve it in two-liter and three-liter jars. You just need to recalculate the amount of ingredients.

2. In the meantime, we have free time, you can wash and sterilize the jars. It is best to wash them using regular baking soda. It not only copes well with any dirt, but also disinfects the container. After washing, the jars need to be sterilized. This can be done in several different ways

• steamed, as I do, using special device- nozzles for the pan.
• in the oven. This method is especially good when you use many cans at once.
• in the microwave. When using this method, be sure to add some water to the jar to prevent it from bursting when heated.

You also need to wash the lids. For preservation, I use only metal sealing lids. Although it may be possible to use screw-on ones. By the way, the lids need to be not only washed, but also boiled.

Sterilization of dishes is very important in any process of preparing food for the winter. And under no circumstances should you ignore it!

After the jars have been sterilized, place them bottom down on a towel. Let them cool and dry.

3. Meanwhile, the time has come to drain the water from the soaked fruits. Their “crispness” can be checked by eating one copy - it should be crispy. This means that our snack will also be crispy. But we have not yet used all the secret mechanisms for this.

4. Wash the fruits and cut off the ends on both sides. This will help them salt better. And also the air will come out of them better, which will give a better guarantee of their safety in the future.

Try a piece of the skin from the butt side so that you don’t accidentally get some bitter specimen and ruin the whole taste. Although this is extremely rare with small cucumbers.

Wash all greens. It’s better to wash it and pour boiling water over it. It won't hurt.

5. Place the finished fruits in a bowl to drain excess water.

6. Meanwhile, the jars have cooled down and you can start filling them. Immediately place the greens in both jars one by one - an umbrella of dill, a small piece of horseradish leaf, two cherry leaves. Place pepper and clove buds down.

You can, of course, make do in recipes using mustard and without horseradish leaves, since both are responsible for preventing mold from forming. But we will add a little. Horseradish leaves, as well as cherries, help keep the product crispy for a long time.

7. Place cucumbers. The first layer is vertical, in a row, so that they stand like soldiers in formation. To do this, select them all of the same height and preferably the same size. You need to fill the jar as tightly as possible; we are not preserving brine. This is firstly, and secondly, densely laid fruits turn out crispier.

Little brine, a lot of cucumbers - that’s the secret to success!

8. In the middle, after the first layer, place garlic cut into slices or plates. You don't need to add a lot of it. A large amount of it softens vegetables, you need to know this!

9. We still have enough space left to fill it with small-sized fruits. Therefore, we no longer place them, but place them horizontally. As much as will fit. You can cut them into two halves, but it is better to choose the smallest ones and fill the remaining space with them.

10. Place two more cherry leaves on top, a small piece of horseradish leaf and an umbrella of dill. Cover with a metal lid.

11. Prepare the marinade. To do this, pour into the pan required quantity water. If the jars are filled quite tightly, then this water will be enough for exactly two liter containers.

Put it on fire.

12. Place mustard in water.

You can use ready-made diluted mustard. Or you can have this one, with mustard and seeds. For some reason it is called “Bavarian”. Which will certainly add “weight” to our workpiece).

Stir the contents. The mustard is still floating in the form of lumps, but when the water boils, the lumps will completely dissolve.

13. Add the required amount of salt and sugar to the marinade. Bring to a boil.

Do not use iodized salt for pickling. It causes fermentation processes. And we don’t need this!

14. Pour in vinegar and stir again. The boiling will stop briefly, but soon the marinade will boil again. If by this time there are still lumps in it, you can stir them with a whisk.

15. After boiling, let it simmer slightly over medium heat without intense boiling for 2 minutes, then pour the marinade into jars. Not to the very edge yet. As you can see, the marinade turned out a bit cloudy. It's because of the mustard. It will remain like this for the entire storage period, but don’t let this bother you. It's just a marinade.

16. Pour into a large saucepan warm water, line the bottom with a napkin or towel, and place the jars with the contents in it. Add marinade to the very top and close with a metal lid.

Add enough water to reach the shoulders of the jar.

Do not place jars with hot contents in cold water. As well as containers with cold contents - in hot water. In both cases, the glass may burst and the entire workpiece will be damaged. Warm water is the best option in both cases.

17. Bring water in a saucepan to a boil. It should be moderately intense so that water does not pour under the lid on one side, and so that boiling is still present.

18. Sterilize the contents after boiling water in the pan for 7 - 8 minutes. Then take out one jar at a time and tighten the lids using a seaming machine.

19. Turn the containers with the contents over, placing them on the lids. Cover thoroughly with a blanket. This will extend the sterilization process for another day. During this time, the cucumbers will cool very slowly, which will have a great effect on their taste and storage.

It is very good to put many cans under one blanket. Such preparations will cool for at least 24 hours. Today I opened my preparations, more than a day has passed, and they were still warm.

20. After cooling, turn the jars over to their usual position and place in a dark, cool place for storage.

In order to be thoroughly salted and saturated with marinade, the preparations will need to stand for at least a month. And only after this will you be able to treat yourself and your loved ones.

All subsequent recipes will describe only the cooking process itself. No description - why you need to do this. Therefore, be sure to read the first option with them. To understand what, why and why you are doing.

Cucumbers marinated with mustard seeds

For this recipe, I suggest preparing canned cucumbers with mustard without sterilization. We will also cook in liter jars. But if you wish, you can take jars of any size. Only in this case will it be necessary to change the proportions of preparation of the marinade.

• cucumbers
• mustard seeds - 1 - 1.5 teaspoons
• garlic - 2 cloves
• horseradish leaf
• currant leaf - 3 pcs
• cherry leaf - 3 pcs
• tarragon - sprig
• dill
• allspice - 2 peas
• black pepper - 5 peas
• hot chilli pepper - optional
• cloves - 2 pcs.

For the marinade (per 1 liter of water):

• salt - 1 tbsp. heaped spoon
• sugar - 2 s. spoons
• vinegar essence 70% - half a teaspoon

A liter of marinade is approximately enough for two tightly filled liter jars. So keep this in mind while cooking.

Preparation:

1. Soak the cucumbers in cold water for an hour, two or three, depending on when they were collected. After soaking, they should be washed thoroughly, cut off the ends and placed in a bowl to drain off excess water.

2. Wash jars and lids thoroughly and sterilize. Then place it on a towel with the neck down so that all the water drains out.

3. Place a sprig and umbrella of dill, two leaves of cherries and currants, a sprig of tarragon and a leaf of horseradish on the bottom of each container. Of course, not all of it, but only a small part of it. Approximately 5 centimeters wide.

Instead of horseradish leaves, you can also use horseradish root. To do this, you need to peel it and cut it into thin strips.

4. Place a mixture of peppers on the bottom. For spiciness, you can add red hot capsicum, a small piece about a centimeter thick. But this is optional.

I always add it, I love the taste it gives. But today we have a recipe with mustard, so see for yourself. You can add, but only a little.

5. Place the first row of cucumbers. We remember that it is better to display them vertically. This way they will not only fit tightly, but will also marinate better.

6. Place the remaining herbs and garlic in a second layer, which has previously been cut into slices or plates.

7. Then smaller fruits. They will most likely stand up in the jar, so we place them horizontally. Fill the container as tightly as possible.

8. In the same way, fill all the jars that you have prepared.

9. Boil water. Pour boiling water over the contents right up to the neck and cover tightly with the lids. Leave to infuse for 10 minutes. Then drain the water. There is a special plastic cover with holes for this purpose.

There are two options here. The same water can be used further by pouring it into a pan. Then give it the opportunity to boil again, and then fill it again.

Or you can use new water each time. To obtain a lighter brine, the second option is used. And for a richer taste - the first option. Therefore, choose for yourself which one you will use.

10. After the water has been drained, we will again need boiling water (according to one of the options), which we must again pour into the jar. Cover again and leave for another 10 minutes.

After this time, drain the water again. And pour mustard seeds into the jar. A teaspoon is enough, but if you like it spicier, then add one and a half spoons per liter jar.

11. If you use fresh water every time, then you can make the marinade. To do this, boil water and add salt and sugar to it.

If you use secondary water, then wait 10 minutes while the cucumbers stand in it. Then pour it into a saucepan and add salt and sugar.

In both cases, wait until it boils. And then pour the contents of the jars. Without adding to the very top, add vinegar essence; as you can see from the recipe, you only need about a teaspoon. That is, not full, and not half, but somewhere in the middle.

12. Then add the marinade to the very top and cover with a lid. At the same time, it’s good if even some of the marinade spills out a little. Let stand for 2 - 3 minutes to allow any air to come out, if there is any left. You no longer need to open the lid for this! He will come out anyway if he stays.

However, look if you can see any air bubbles in the jar, grab it with your hands on both sides (use a towel for this) and gently rotate it from side to side. To help the bubbles rise to the top. It happens that they get stuck between the fruits, even though there are bubbles.

13. Screw on the jar with a metal lid and place it under warm blanket or a towel upside down. Leave it like this until it cools completely. This is for about a day.

14. Then turn it over again and store it. Like other preserves, it should be stored in a cool, dark place.

As you can see, the cucumbers turned out very beautiful. They have a nice olive color, clear brine and very tasty.

A distinctive feature of this method is that we did not sterilize the products. But as you noticed, it was treated with boiling water three times. The first two times we kept the fruits in it for 10 minutes. And the third time they left the jars under the “fur coat” for almost a day. Thanks to this, as well as preservatives in the form of sugar, salt and vinegar essence, they are not only tasty, but also store well. Which, you see, plays an important role in the canning process.

If according to the first recipe we prepared them with sterilization, and the second without it (but in the second version we poured boiling water over the preparation three times), then in the next recipe everything will be completely different. This is another method without sterilization, and without pouring boiling water into jars. Interesting?! Then read the recipe. And take note of the method. In this way, they can also be processed for other harvesting methods.

Cucumbers with mustard seeds and aspirin

I will preserve this method in two-liter jars. But again, let me remind you that the displacement of the container does not matter. You can marinate in jars of any size.

Also a feature this method is that in addition to salt, sugar and vinegar, I use an aspirin tablet as a preservative. I have already shared a recipe where I use aspirin. And here's another recipe.

We will need (for a two-liter jar):

• cucumbers
• mustard seeds - 1.5 teaspoons
• onions - 2 pcs
• garlic - 3 cloves
• a mixture of greens and leaves - any (dill, parsley, horseradish leaf, cherry, currant)
• allspice - 4 peas
• black peppercorns - 6 - 8 pcs
• hot chilli pepper - to taste and desire
• cloves - 3 buds

For marinade per 1 liter of water:

• salt - 2 tbsp. spoons
• sugar - 1.5 tbsp. spoons
• vinegar essence - 1 teaspoon (not quite full)
• aspirin - 1 tablet

Preparation:

1. As I already said, in this recipe we will use a different method of processing the main component. Pay attention to this special attention. But first, as usual, we need to soak the fruits in cold water for an hour, two, or three. The time depends on when the crop is harvested.

2. Then cut off the ends on both sides and place the prepared fruits in a large container. Boil water and pour boiling water over the fruits. Cover with a lid. Leave in this state until they have cooled completely. Well, or you can wait until the water becomes a little warm. It is advisable not to open the lid at this time so that the fruits have time to steam thoroughly.

During this time, their color will change from normal to a pleasant olive color.

3. Wash and sterilize jars and lids.

4. Prepare all the ingredients so that everything is on hand. Wash the greens and leaves and scald with boiling water.

5. Place greens at the bottom of the jar - preferably it should be a piece of horseradish leaf, a currant leaf, a couple of cherry leaves, and definitely a sprig or a couple of dill umbrellas. But don’t lay it all out, leave a little to put more in the middle or at the very end.

Also immediately put a mixture of peppers and clove buds into the jar.

6. When the cucumbers reach the desired state, that is, have completely cooled, drain the water from them. But do not pour it out, but pour it into the pan. We will fill the contents of the jar with this water.

7. Place the fruits in a jar, trying to fill it very tightly. When the jar is half filled, add the onion, cut into slices or rings. And also put chopped garlic in the spaces between the cucumbers.

8. Then continue filling the jar with fruits. Place larger specimens on the bottom and smaller ones on top. Moreover, lay them vertically with the first layer, and with the second, as it turns out.

9. Fill the gaps with the remaining onions and garlic. Place the remaining greens in the middle or at the end.

10. Immediately sprinkle the mustard seeds on top.

11. Crush an aspirin tablet in a spoon and also pour on top.

12. Measure out the required amount of drained water. If you have prepared a two-liter jar for preservation, which is very tightly filled with fruits, then it will need approximately 1 liter of water, respectively, for a liter jar - 0.5 liters of water, and for a three-liter jar - 1.5 liters of water.

In accordance with this, we calculate the amount of water required to prepare the marinade. If the drained water is not enough, you can add the missing amount of regular water.

13. Put water in a saucepan on the fire and pour the required amount of salt and sugar into it.

You can simply pour salt and sugar into a jar. This is also acceptable. But it’s better to boil it.

14. When the brine boils, pour it into a jar, adding about a teaspoon of essence. It is necessary to pour water to the very edge so that when you cover it with a lid, the brine overflows a little.

15. Let stand for 5 minutes to release any air bubbles. Do not open the lid anymore. If the bubbles have accumulated somewhere and cannot find a way out, then slightly rotate the jar from side to side. There is no need to lift it; rotate it directly on the table. And in order not to scratch the table, place a napkin under the jar.

16. Screw on the lid using a seaming machine. And turning the jar over, place it under a towel or blanket until it cools completely.

Store in normal position in a dark, cool room.

Many of my friends ask why they put aspirin in the brine. It's very simple, aspirin is an acid.

• It allows you to better preserve food for the winter.
• With its presence, cucumbers never soften and always remain crunchy.
• With aspirin, you can add less vinegar or essence, which allows you to get a completely non-acidic product.

By the way, I tried to cook according to the same recipe without aspirin. They also keep well, but I added a little more vinegar. Therefore, there is always a choice, and it remains yours.

Video on how to cook cucumbers with mustard seeds without sterilization

Our blog also has a channel on YouTube, where we make videos with our favorite recipes. And our young project already has regular viewers.

We did not ignore today's topic. Crispy cucumbers are very tasty. And here's the recipe.

Watch and cook for your health. Let your preparations always be tasty and perfectly stored.

And now another recipe.

Crispy cucumbers for the winter with mustard powder

We have already prepared the preparation with diluted mustard and seeds. Now I suggest doing this with mustard powder.

We will need (for a liter jar):

• cucumbers
• onions - 1 pc.
• bell pepper— 1 piece
• garlic - 2 cloves
• dry mustard - 0.5 teaspoon
• parsley, dill, tarragon, horseradish leaf

For marinade (per liter of water):

• salt - 2 tbsp. spoons
• sugar - 2 tbsp. spoons
• vinegar essence - half a teaspoon (a little more than half a spoon)
• black peppercorns - 5 pcs
• allspice - 2 peas
• cloves - 2 buds

Preparation:

1. Soak the cucumbers in cold water for an hour, two, or three, depending on when they were collected. Then rinse thoroughly in cold water and cut off the ends.

2. Place some of the greens into washed and sterilized jars. The recipe contains the greens that I used. But you can replace components, including, for example, cherry and currant leaves, or horseradish root.

3. Cut the onion into rings or half rings and place some on the bottom.

4. Fill the jar with fruits, inserting bell peppers cut into feathers, the remaining onions and garlic, which can also be cut into slices, into the free spaces.

5. Place the remaining onions and herbs on top.

Sprinkle mustard on top.

6. Prepare the marinade. Its calculation is given for a liter of water, or for two liter jars of preparations. Pour water into the pan and put it on fire. Add all ingredients except vinegar to prepare the marinade and bring to a boil.

7. Let it simmer for 2 - 3 minutes, then pour it into jars. Add essence to each of them. The essence can be replaced with 9% vinegar (80 ml will be needed). It will need to be added to the marinade when the water boils. And after the second boil, turn off the heat and pour the marinade into the contents of the jars.

8. Since we did not first pour boiling water over the contents of the jars and did not keep our cucumbers in it, they must be sterilized. To do this, fill a pan with warm water, line the bottom with a napkin and place the jars in it. After the water in the pan boils, set aside for 10 minutes.

This is exactly the time we will need to sterilize a liter container. We sterilize a two-liter bottle for 20 minutes, and a three-liter bottle for 30 minutes.

9. After sterilization, the jars must be carefully removed with tongs and screwed on with the lids. Remove glass containers very carefully so as not to drop the jar and get burned.

10. As usual, turn the jars upside down and cover with a towel, leave to cool for a day. Then put it away for storage.

They should be stored as usual in a cool, dark place.

How to prepare cucumbers without adding vinegar

Cucumbers prepared in this way will need to be stored in the refrigerator. Since they are prepared without vinegar at all and filled with ordinary cold boiled water.

We will need (for a liter jar):

• cucumbers
• dry mustard - 1 tbsp. spoon
• greens for preservation - dill, parsley, horseradish, currant and cherry leaves
• peppercorns - 5 pcs
• allspice - 2 pcs
• cloves - 2 pcs.

For brine per 1 liter of water 2 tbsp. spoons of salt and 1 sugar.

Preparation:

1. Soak the fruits in cold water. Then wash and cut off the ends on both sides. Wash all greens and leaves.

2. Place some of the greens and a mixture of peppers and cloves on the bottom of sterilized jars. Then pack the cucumbers tightly. Place the remaining greens on top.

3. Mix salt and sugar in cold boiled water and let stand until they dissolve. To do this, stir the contents periodically. It is better to do this in advance, since the crystals will dissolve a little longer than in hot water.

4. Pour in cold brine. Leave a little space on top for mustard. Pour it in like a cap, and without stirring, immediately close it with a plastic or screw cap. Place in the refrigerator.

After a month, the cucumbers are ready. They should be stored in the refrigerator during this time.

Pickled spicy cucumbers

And here's another one interesting recipes, which is worth paying close attention to. According to this recipe, cucumbers are not pickled, but fermented. This process is not very fast, but interesting. As well as the taste of the finished product.

Try it, maybe this recipe will have its fans.

As you understand, fermentation occurs due to the natural fermentation process. This method was previously used in villages where there were no seaming machines in sight. True, then they were fermented in this way without any mustard.

But now the methods of preparing mustard are very popular among the people, and therefore the recipe has been adapted to new preferences.

And that’s all the recipes for today. They are all different, none are similar to the other. Everywhere different preliminary methods cucumber processing; various methods of preservation - with and without sterilization; various ways storage; And mustard is used everywhere in its various states.

I hope you liked the recipes and you can choose one of them for yourself. I prepared the cucumbers using all the methods described. And I must say that it didn't take too long. All recipes, except for the last one, are very simple and do not take much time to implement.

Share recipes with your friends. Let them have it too delicious preparations for the winter. And with this I say goodbye to you.

Good luck with your preparations!