Preserve cucumbers with mustard. Cucumbers with mustard for the winter are a great addition to a side dish

Cucumbers with mustard They turn out very tasty and crispy. You can prepare lightly salted or pickled cucumbers, as well as a salad. Consider the following options for preparing these dishes.

Cucumbers with mustard for the winter

Cut 4 kg of cucumbers into 4 parts. Add 1 tbsp. vegetable oil, a tablespoon of dry mustard and ground pepper, ½ tbsp. salt, 1 tbsp. acetic acid, stir, let stand for 6 hours. Pack the product into liter jars, fill with juice, sterilize for forty minutes, and seal.

Recipe for cucumbers with mustard

First, prepare a saline solution. To do this, dissolve 655 g of table salt in a bucket of water. If we take the consumption per liter, then for a liter jar of water you need to take 65 g of salt. You can also use “grandmother’s” recipe. Place a fresh egg in a bucket of water. You need to add salt until it starts to float. Sort out 10 kg of fresh cucumbers, wash them, and soak them in cold water for 5-6 hours. This will allow the fruits to fill all the voids and be well filled.

You can salt the workpiece in wooden tubs or barrels, large enamel dishes, and glass jars. At the bottom of the container, place 100 g of cherry leaves, a layer of vegetables, tamp, and again lay out the greens (400 g of dill and peeled horseradish root). Alternate layers all the way to the top. 1.2 cups of mustard can be placed on the bottom, or you can tie it in a gauze bag and lower it. Pour over the vegetables saline solution, cover with oppression. Glass containers you can just close plastic lids. Place a cotton napkin around the circle, and rinse the bend itself with water from time to time and pour boiling water over it. If you put the mustard without a bag, then after a few minutes it will settle and the brine will become transparent.

Cucumbers with mustard recipe for the winter.

Wash and sterilize your canning jars. Wash 600 g of cucumbers and wipe dry. Peel and chop 100 g of onion, chop half a bunch of dill. Rub it bay leaf. Pour 350 ml of water into a saucepan, add a tablespoon of vinegar, 1 tbsp. l. salt, 2 tbsp. spoons of granulated sugar, 1 tbsp. l. dry mustard, heat. Throw in the pepper and mashed bay leaf, stir, and bring to a boil. Add the cucumbers, carefully turn them over, and let them boil. Remove from heat, place in prepared jars, fill with hot brine, and roll up.

Cucumbers with mustard in jars

You will need:

Dry mustard, vodka - a tablespoon
- a bunch of dill
- cucumbers – 2 kilograms
- garlic clove – 2 pcs.
- horseradish leaf
- laurel
- peppercorns – 3 pcs.
- bitter and sweet peppers – 1 pc.
- salt – 265 g
- sugar – 200 g
- acetic acid – 220 ml
- cherry leaves – 1 sprig
- currant leaves – 1 sprig

Preparation:

Wash the vegetables thoroughly, cut the peppers into pieces, and remove the seeds. Peel and chop the garlic. Wash and chop the greens. Wash the jars thoroughly with the addition of soda, add herbs, spices and herbs. Place the cucumbers in a thick layer. Boil the kettle. Pour boiling water over the vegetables twice. After the first time, cover them with a lid, then drain the water and pour boiling water again for 20 minutes. Pour the liquid into a saucepan - you will need it for brine. Bring the last water from the jars to a boil, dissolve the sugar and salt. Add a tablespoon of vodka and mustard to each jar and fill with brine. Boil the lids for 5 minutes. Cover the containers with sterilized lids. Roll up. Turn the containers upside down and wrap them up.

And cook it for dinner.

Pickled cucumbers with mustard.

You will need:

Cucumber fruits – 3 kg
- celery, dill, parsley - 2 sprigs each
- garlic clove – 3 pcs.
- horseradish leaf
- tarragon
- bay leaf – 2 pcs.
- mustard seeds - teaspoon
- cloves – 5 pieces
- peppercorns (black) – 5 pcs.
- acetic acid – 135 ml

For filling:

Granulated sugar – 65 g
- salt – 110 g
- water - a couple of liters

Cooking steps:

Select fruits of the same size, soak for three hours in cold water. Wash the greens, roughly chop the garlic and onion. Make the marinade: boil water with salt, sugar, add black peppercorns, bay leaves, and cloves. Wash the jars thoroughly. Pour 3 tablespoons of vinegar into the prepared three-liter jar. Distribute the greens, onion and garlic evenly among the jars. Add mustard, place cucumber fruits, pour hot sauce, cover with a lid. Place the jar of vegetables in a saucepan with warm water, bring to a boil, sterilize, set to cool.

Do and

Cucumber salad for the winter with mustard.

Ingredients:

Garlic cloves – 6 pcs.
- parsley – 3 tbsp. spoons
- medium-sized cucumbers – 4 kg
- acetic acid, dry mustard, sugar, vegetable oil- a tablespoon
- salt – 3 tbsp. spoons
- ground black pepper – 1 tbsp.

Preparation:

Wash the cucumbers and cut them in half. The gherkins can be used whole. Stir the vegetables with herbs and spices, leave for 3 hours to let them release their juice. Stir occasionally. Place the mixture in prepared jars and evenly distribute all the released liquid. Sterilize the lettuce and seal. Cucumber salad with mustard ready!

What do you think?

Cucumbers in a jar with mustard.

You will need:

Granulated sugar, vinegar - a tablespoon
- vegetable oil, salt - a tablespoon
- ground black pepper, chopped garlic, mustard - 2 tbsp. spoons

For the brine:

Granulated sugar – 1.5 tbsp. spoons
- citric acid – 1.5 teaspoons
- salt – 1 tbsp. l.

Preparation:

Place everything in a bowl, mix thoroughly, let it brew for 3 hours, put it in liter jars, sterilize for 20 minutes, seal with metal lids.

Option 1: Classic recipe for cucumbers with mustard for the winter

Do you like winter preparations with cucumbers? Be sure to try the cucumbers with mustard. They turn out crispy, tasty with a bright and rich taste. First, we will prepare classic cucumbers with mustard for the winter, then without sterilization and offer several different improvisations from experienced housewives.

Ingredients:

four kg of cucumbers;
a glass of sugar;
a glass of growing oils;
a glass of vinegar 9%;
three tablespoons of coarse salt;
one table spoon of dry mustard;
two tablespoons of chopped garlic;
two teaspoons ground black pepper.

Additionally for each jar:

half a teaspoon of mustard seeds;
laurel leaf;
three peppercorns;
one sprig of tarragon.

Step-by-step recipe for cucumbers with mustard for the winter

Wash the cucumbers, cut off the bitter butts and the base on the other side. Fill them with cold water and leave for an hour. This is done to ensure that the cucumbers become juicy and crispy.

Now we take the cucumbers out of the bowl of water, cut them lengthwise into four parts, so-called “fingers”. How to do it correctly: first cut lengthwise into two equal parts, then cut each piece in half again lengthwise.

Peel the garlic, cut off the base and chop very finely with a knife. You can also pass it through a press.

Mix garlic and cucumbers in a large container.

Add all the spices specified in the recipe and mix thoroughly with your hands so that each cucumber is soaked.

Leave for three hours.

If you decide to add additional spices, place them at the bottom of sterile jars. Fill them tightly with cucumbers and pour in spicy vegetable juice. First, fill half the jars so that there is enough for all servings. Then add more to each jar until the juice runs out.

During the time that the cucumbers were pickled, there should be enough to fill all the jars almost to the brim.

Cover with lids, but do not twist.

Let's take it large saucepan, place a clean cloth on the bottom or kitchen towel. Pour in water and set to boil. Place jars of cucumbers directly into the water. The water should reach the hangers of the jars.

When the water boils, time it and sterilize it. For jars from 500 to 750 ml jars, ten to twelve minutes is enough. For larger jars, 850-1 liter, twenty minutes are needed.

When the workpieces are sterilized, close the lids tightly and place the bottom up. Cover and leave until completely cool. Afterwards we send it to the cellar for storage.

Option 2: Quick recipe for cucumbers with mustard for the winter

Now we'll cook delicious cucumbers cold method without sterilization. We take mustard in powder, it gives more pungency than in grains.

Ingredients:

two kg of cucumbers;
horseradish leaf per jar;
two or three black currant leaves per jar;
cherry leaf on a jar;
brine (one and a half liters of water and a glass of salt);
one table spoon of mustard powder per jar;
three peppercorns per jar:
two cloves of garlic per jar;
two dill umbrellas per jar.

How to quickly prepare cucumbers with mustard for the winter

Rinse the cucumbers under running water so that no particles of earth or other contaminants remain.

Afterwards we don’t cut them, but use them whole.

In each jar we place the leaves indicated in the recipe. Place peeled and slightly crushed garlic cloves on top with the edge of a knife. Let's not forget about the peppercorns.

We dilute salt in water, stir and pour over our cucumbers. Everything happened very quickly, didn’t it? Now we just wait two days.

Cover the necks of the jars with gauze or a clean cloth.

Carefully drain the liquid from the jars. Pour in plain clean cold water. Pour a tablespoon of dry mustard into each jar.

Screw the jar tightly and turn it back and forth several times to distribute the mustard. At the same time, we will check the tightness of the workpiece. Immediately put the treasured jars in the cellar.

Option 3: Cucumbers with mustard for the winter “Housewife’s Secret”

Marvelous delicious preparation with ready-made mustard. The ideal and proven ratio of spices, herbs and herbs. When you treat your family and guests to these cucumbers, they will definitely ask you for the recipe. All you have to do is decide whether to share your secret or not. The recipe is for two liter jars.

Ingredients:

two kg of cucumbers;
three tablespoons of ready-made mustard;
four dill umbrellas;
four cloves of garlic;
horseradish leaf;
eight cherry leaves;
ten black peppercorns;
four peas of allspice;
four buds of cloves;
half a stack of granulated sugar;
half a glass of vinegar 9%;
one table l of coarse salt with a slide;
three glasses of cold water.

Step by step recipe

Let's immediately decide on the proportions. One liter jar usually takes about ten small cucumbers. Wash them and fill them with cold water. The resulting cucumbers will be very crispy and at the same time juicy. Leave them in water for an hour if the cucumbers are just from the garden, up to four hours if you picked them the day before. If you are soaking cucumbers for several hours, change the water every hour.

Prepare jars and lids. They need to be washed and sterilized. Be sure to dry it afterwards. Just place them neck down on a clean cloth.

We drain the water from our cucumbers. Rinse them and cut a little off both sides. This way the marinade will penetrate better into the vegetables.

Rinse all the greens and pour boiling water over them. Place in the bottom of the jars along with peppercorns and cloves.

Lay out the cucumbers. We lay the first layer tightly in a column; for this it is better to select fruits of approximately the same length. Place garlic in the middle and cucumbers on top in any order, even horizontally.

Cover the top with a couple of cherry leaves, a piece of horseradish leaf and an umbrella of dill.

Cover with lids.

Pour the specified amount of water into the pan. Put on fire and add mustard. Mix everything, wait until it boils so that the mustard dissolves and the marinade becomes homogeneous.

Pour in the vinegar, stir, and bring to a boil again.

Simmer for just a couple of minutes and remove from heat, otherwise the vinegar will lose its properties. Pour the boiling marinade into the jars, but do not reach the edges. Don’t let the cloudiness bother you, that’s how it should be.

Place a cloth on the bottom of a large saucepan, pour in water and place the cucumber preparations inside. Bring to a boil and sterilize for eight minutes.

Roll up the lids and turn the jars over. We put them on the floor, on the lids. Cover with a blanket and leave for a day. We put it upside down for storage in a closet or cellar. This product should be stored for at least a month before use.

Option 4: Cucumbers with mustard for the winter with parsley

Add a bunch of fresh parsley to the preparation with cucumbers; it will add more flavor to the delicious appetizer.

Ingredients:

two kg of cucumbers;
one hundred ml of growing oils;
one and a half tablespoons of dry mustard;
a bunch of parsley;
one and a half tablespoons of salt;
one hundred eighty grams of sugar;
eighty ml of vinegar 9%;
half a teaspoon ground black pepper.

How to cook

Wash the cucumbers and cut them lengthwise into four pieces. Place in a saucepan or bowl.

We wash the parsley under running cold water, lightly dry it and finely chop it with a knife. Place in a bowl, pour in vegetable oil. Add sugar, salt and dry mustard there. Stir with a spoon.

IN enamel pan Add the chopped cucumbers, pour in the marinade and stir with your hands. Leave for three hours.

Sterilize two liter jars and boil the lids. We place cucumbers in columns in the jar, then fill the voids in any order.

Pour in cucumber marinade.

Take a pan, put several layers of gauze on the bottom and fill it with water. We put the jars with cucumbers and bring to a boil, and the water should reach the hangers of the jars.

Boil for twenty minutes. Then carefully take them out and screw the lids on tightly. We wrap it in a blanket, placing it upside down. After complete cooling, put it away for storage.

Option 5: Cucumbers with mustard for the winter with aspirin

Aspirin is often used in the preparation of preparations for long-term storage. It has preservative properties and does not affect the taste in any way. The recipe is for a two-liter jar.

Ingredients:

two kg of cucumbers;
one and a half teaspoons of mustard seeds;
two onions;
three cloves of garlic;
leaves of horseradish, cherry, black currant;
dill umbrellas;
parsley and dill as desired;
four peas of allspice;
six black peppercorns;
three buds of cloves.

Marinade per liter of water:

two tbsp salt;
one and a half tablespoons of sugar;
teaspoon of vinegar;
aspirin tablet.

Step by step recipe

Soak clean cucumbers in cold water for three hours. Then we cut off the ends on both sides and put them in a large container.

Boil water and pour boiling water over the cucumbers, cover with a lid and leave until completely cool. Do not open the lid.

Prepare jars and lids, wash, sterilize and dry them while the cucumbers cool.

Pour boiling water over the greens and leaves. At the bottom of the jars we place a leaf of horseradish, a couple of leaves of black currant and cherry. Let's not forget about a couple of dill umbrellas, we will need a few more to put in the middle and on top.

Drain the water from the cucumbers into a saucepan. Place the cucumbers in the first layer in the jars until they are half full. Cut the onion into slices and place in the middle of the jars. Nearby there are slices of garlic and a pair of dill umbrellas. Sprinkle with mustard seeds. Then we put the cucumbers again, and put more dill umbrellas on top. You need to crush the aspirin in a spoon and sprinkle the preparations.

If you have filled one two-liter jar, take a liter of water. For half-liter jars, one and a half liters of water is enough.

We take the water drained from the cucumbers. Put it on the fire, add sugar and salt. Stir, bringing to a boil, then fill the jars with cucumbers.

Pour water to the very edges. When you screw the lid on tightly, some of the marinade will leak out and there will be no air in the jar.

But first, just pour it in, twist the jar a little so that air bubbles come out. Add marinade and screw the lids on tightly.

Place the jars on the floor upside down, wrap a blanket on top and leave until completely cool. Now you can put away the cucumbers for long-term storage.

In Russia, almost every family loves pickles. Pickled cucumbers are the main appetizer for a family dinner or on a holiday table. They go well with various side dishes and are often used as an ingredient in salads or served with first courses. To make the cucumbers tasty, crispy and moderately salty, add mustard.

Cucumbers with dry mustard for the winter without sterilization

Mustard is the main seasoning when preparing pickled cucumbers for the winter. Thanks to this, the snack acquires a pleasant spicy aroma. You can cook with dry mustard without sterilization.

For this you will need: cucumbers (small, approximately the same size) - 2 kg, greens (mainly dill umbrellas) - a couple of pieces, mustard - 1 tablespoon (can be with a small heap), 6 cloves of young garlic, salt - 250 g. currant or cherry leaves - 3 pcs., hot chili (pepper) - 1 pc.

Step-by-step preparation:

Cucumbers must be washed thoroughly, cut off the ends and soaked in cool water for about two or three hours.
Fill an enamel pan with water, then add salt and boil the liquid for about 5 or 10 minutes.
Now you need to fill clean glass jars with half the cooked herbs, chili pepper and garlic. The cucumbers soaked in water must be tightly packed into the prepared jars and filled with the remaining herbs.
Cucumbers with dry mustard in jars are filled with hot brine, which is boiled for several minutes.
The jars must be closed. When the pickling has cooled, it should be moved to a cool place. The shelf life of this snack is about six months.

Sterilized cucumbers with mustard

For workpiece this method pickles may take 2 hours or more, but the end result will definitely please you. The recipe for cucumbers with dry mustard for the winter is prepared using the following ingredients: garlic clove - 3 pcs., fresh cucumbers - 4 kg, horseradish - 1 leaf, greens - 3 sprigs, mustard seeds - 1 tbsp. l., bay leaves - 4 pcs., sugar - 4 tbsp. spoons, currant or cherry leaves - 2 pcs., vinegar - 1/3 tbsp. l., cloves - a couple of pieces, allspice - 5 peas, red pepper - to taste.

Manufacturing process:

Fresh green cucumbers (with or without pimples) must first be soaked in cool water for about 5 or 6 hours.
Boil water separately and let the boiling water cool. At the same time, you need to prepare the jars for twisting (sterilize). To do this you need a wide pan and a mesh. Glass vessels are placed on a mesh, neck down, where they must remain over steam for 30 minutes.
Placed in jars: garlic cloves, bay and cherry leaves, peppercorns, herbs, red pepper, cloves, horseradish.
Next, you need to tightly compact the fresh cucumbers that were previously soaked.
The cooled boiled water must be salted and added 4.5 tablespoons of sugar, 100 g. vinegar,
The last step is to close the jars with treated lids and hide them either in the refrigerator or in the cellar/basement. The pickles will be ready for use within a month after rolling.

Cucumber salad with dry mustard

Fresh cucumbers can be pickled not whole, but made from them delicious salad with mustard for the winter. It is not at all difficult to prepare such a dish. For the marinade, the following products are required: cucumbers - 4 kg, acetic acid, sugar - 1 tbsp. spoon, fine salt - 2 tbsp. l., sunflower oil - 1 tbsp. l., young garlic (chopped) - 2 tbsp. l., dill, mustard - 2 tbsp. l.

Detailed description of marinating:

Green cucumbers should be thoroughly washed and cut into nickels (about 1.5 cm thick)
Place the cucumbers in a separate enamel bowl to let them sit for about 3 hours.
Chop the dill and mix with pre-chopped garlic.
Combine all the spices, season with sunflower oil and vinegar.
Place the vegetables in jars and close with special lids for pickling.
The containers are placed in a pan of boiling water for mandatory sterilization, where they boil for about 15 minutes.
The final stage - the jars should be turned over and wrapped in warm material.

Cucumbers with dry mustard in jars

The recipe for this pickle is also simple. You will need the following ingredients: cucumbers small size with pimples - 4 kg, dry mustard and vodka - 1 tbsp. spoon, dill, 2 cloves of garlic, horseradish leaf, bay leaves - to taste, fragrant and hot pepper, salt - 250 g, granulated sugar - 150 g, vinegar - 200 ml, cherry leaves - 1 sprig.

Step-by-step preparation:

All vegetables must be washed well.
Cut the peppers into several pieces, after removing the seeds. Then chop the garlic and chop the herbs.
Glass vessels should be washed thoroughly with the addition of soda, then you need to put herbs, garlic and spices there. The cucumbers are packed tightly, poured next to each other several times hot water. After the first time, they must be covered with a lid.
Before pouring the resulting liquid into a separate container (later you will need it for brine), you need to dissolve sugar and salt in it.
Next, mustard and vodka are added to each jar and filled with brine.
After this, you need to tighten the jars with pre-sterilized lids. Now the containers can be turned upside down and wrapped.

Recipe for cucumbers with herbs

Necessary components: fresh cucumbers - 3 kg, dry mustard - 6 tbsp. l., seasonings, a couple of cloves of garlic, fine salt - 250 g., herbs.

Preparation:

First, soak the vegetables for 6 hours.
Now you can prepare containers for pickles: wash them, dry them and fill each of them with spices, herbs, put cucumbers in there and pour brine over it all.
The jars should be left to infuse at room temperature for a couple of days. Then pour a few spoons of dry mustard there and leave for another 6 hours and the preparations will be ready for use.
If you need pickles for the winter, then you should pour the filling into a saucepan, boil for about 10 minutes, pour it back into the jars and close the lids. Then you need to turn the containers over and wrap them in a warm towel.

Cucumbers with oak leaves

For this recipe you will need simple products: green vegetables - 4 kg, dry mustard ½ tbsp. spoons, oak leaves - 40 pcs., herbs, salt, garlic cloves - 1 pc., horseradish leaf.

Step-by-step canning:

Vegetables are packed tightly into jars with all the spices, oak leaves and herbs. The brine is prepared in a separate bowl with mustard and salt.
The solution should cool and then be poured into all prepared containers with cucumbers. Next, the jars must be left to infuse for 2 days.
Afterwards, the brine is poured from the jars into a separate pan and brought to a boil.
The last stage - the jars are once again filled with broth and rolled up with special lids.

Original cucumber recipe

The following ingredients are needed: green vegetables - 4 kg, dill and parsley, celery - 4 sprigs, tarragon - 4 sprigs, dry mustard - 150 g, Rip with seeds - 3 pcs., garlic - 6 cloves, salt - 250 g.

Detailed procedure for this canning:

Pre-soaked cucumbers are placed in jars along with greens in layers (it must first be divided equally).
At the same time, you need to prepare the brine. Salt and mustard are added to the water, put on fire, brought to a boil, after which it is cooled.
Fill all pickling containers with cold brine, adding the remaining spices, and ferment them for 2 or 3 days.
On the fourth day, the process is repeated: the brine is drained, brought to a boil, poured into jars again and rolled up.

In order for the vegetables to remain firm, you should definitely add oak and cherry leaves to the twists.
When pickling cucumbers, the main products are: mustard, salt, sugar, garlic and vinegar. Other seasonings and spices can be added as desired.
In order to determine the sufficient amount of salt in the marinade, you can add raw egg. If it remains at the bottom, it means the salt concentration is low; if it floats up, there is enough salt.
To prevent mold from forming on top of the jar, you can add horseradish roots.

Pickling cucumbers at home is possible in many ways. No one can do without them festive table, preparing salads and simply serving with boiled potatoes.

Over the years, many recipes have been invented for canning these fresh and crunchy vegetables. And every season it becomes more and more.

Canned cucumbers with mustard for the winter in jars are strong, aromatic and piquant, and can be stored well at home.

Cucumbers for the winter recipe with mustard

For these twists, choose small cucumbers, fresh from the garden, to roll into small jars and eat them more often in winter.

Sealing cucumbers with mustard must be completed by turning them over onto lids and covering them with a warm blanket for a day. Only after this can they be put away for storage.

All proposed methods of preparing for the winter include vinegar, which not everyone likes. Therefore, there is more on our website.

Sliced cucumbers for the winter recipe with mustard

Ingredients for 9 half-liter jars:

cucumbers – 4 kg
vegetable oil - 200 ml
granulated sugar - 200 g
vinegar - 200 ml
salt - 100 g
ground black pepper - 2 tsp.
mustard seeds - 2 tbsp.
finely chopped garlic - 2 tbsp.

Pickling cucumbers with mustard:

1. Rinse the cucumbers well, cut into slices 1.5-2 cm thick. Place in a bowl to make mixing easier.

2. Add all products to the cucumbers and mix. Leave to steep for 3 hours to release the juice.

It is also possible to pickle cucumbers with dry mustard, which will need to be diluted with boiled water to form a paste.

3. Pack cucumber slices in spices tightly into clean jars. Pour in the brine that remains in the basin and pasteurize the jars for 5-8 minutes if you arrange them liter jars, then 10-15 minutes.

Order an energy saver and forget about the previous huge expenses for electricity

After this, roll up the pickled cucumbers with mustard beans for the winter and turn them upside down until the jars have cooled.

Recipe for pickling cucumbers with mustard

Ingredients:

cucumbers

per liter of water:

100 ml vinegar
5 tbsp. spoons of sugar
2 tbsp. spoons of salt

in each liter jar:

2 cloves garlic
1 dill umbrella
1/4 carrot
0.5 tsp mustard seeds

Recipe for pickled cucumbers with mustard seeds:

1. Wash the cucumbers. Place together with the seasonings in sterilized liter jars, pour mustard on top.

2. Dissolve salt and sugar in cold water, add vinegar. Pour into jars.

3. Sterilize 5-7 minutes after the water boils. Roll up the boiled lids.

Whole cucumbers in mustard for the winter may not wait in the wings and will be eaten much earlier, because according to this recipe they will be ready in a week.

Cucumbers with dill and onions and mustard

This is a recipe for cucumbers in mustard without sterilization, so keep your kitchen clean.

Ingredients:

3 kg fresh elastic identical cucumbers
2 liters of water
100 g salt
60 g sugar
130 ml vinegar 9%
3 cloves garlic
1/2 teaspoon mustard powder
5 medium onions
5 pcs. cloves and black peppercorns
2 bay leaves
1 horseradish leaf
2-3 sprigs of tarragon, dill, parsley

How to prepare cucumbers with parsley and mustard for the winter:

1. Wash each cucumber thoroughly and soak in cold water for 3 hours. Also wash the greens, dry them and chop them coarsely. Onions and peel and rinse the garlic. Cut as you like.

2. Boil water, add salt, sugar, pepper, cloves and bay leaf, let it boil, pour in vinegar at the very end.

3. Place chopped onions, garlic and herbs in pre-sterilized jars, add mustard.

4. Then carefully and tightly place the cucumbers and pour boiling marinade over them. Cover with boiled lids and roll up immediately.

5. Place the cans with seaming upside down on plywood lined with newspaper so that the heat does not damage the floor. Wrap yourself in a blanket. After a day, store the pickled cucumbers with mustard in a cool, dark place.

Pickled cucumbers are a tasty and savory snack that is in demand in every home. To make pickled cucumbers dense and crispy, you must follow several rules when salting them: use only fresh fruits and thoroughly clean them of dirt and sand. These cucumbers can be stored for a long time. You can enjoy pickled cucumbers throughout the fall and winter, as well as cook with them various dishes(solyanka, rassolnik, salads and vinaigrette).

The classic set of spices for pickling cucumbers for the winter are fresh or dry leaves of cherries, horseradish, currants, as well as dill umbrellas. You can also add tarragon or oak leaves. They give the cucumbers the necessary density.

This recipe uses mustard powder. It makes the snack more spicy and piquant.

Pickling cucumbers with mustard for the winter - ingredients(for 2 l):

cucumbers – 1-1.1 kg
garlic – 3-4 cloves
water – 1 l
dry mustard – 1 tbsp.
salt – 1 tbsp.
pickling set (fresh or dry leaves of cherries, horseradish, currants, as well as dill umbrellas) - to taste

Cooking pickles for the winter in jars using the cold method with mustard:

We select small, firm and young cucumbers for pickling and rinse them thoroughly with water. Place the cucumbers on a towel to remove excess moisture.

We put it in glass jar spices. Cut off the ends of each cucumber and place them in a jar with herbs. We try to fill it to the very top.

Chop the garlic cloves (into several pieces) and add to the jar with cucumbers.

Add to container table salt. We use a product without additives or flavors.

Fill the cucumbers in the jars with cold purified water (up to the very neck), cover with a lid. Place the jar of cucumbers on a plate and leave for 3 days.