Cucumbers in mustard sauce, step-by-step recipe with photos. Cucumbers in mustard dressing Cucumbers in mustard dressing per kg of cucumbers

To prepare cucumbers in mustard sauce for the winter, take the following products.

Rinse the cucumbers thoroughly to remove dirt and dust. If you have time, first soak the vegetables in cold water for 5-6 hours. If your cucumbers are homemade, you don’t have to do this.

Prepare jars with lids. Wash them thoroughly with baking soda and rinse well.

Sterilize in a way convenient for you.

Place the prepared cucumbers in sterile jars in an upright position, close to each other.

Prepare mustard filling. Pour water into a saucepan or saucepan. Add salt, sugar, table vinegar, mustard. Mix well and bring to a boil.

Fill the jars with cucumbers with hot mustard sauce.

Place in a pan for sterilization. Fill with hot water. Sterilize for 10-15 minutes from the moment of boiling.

Seal tightly and turn upside down. Wrap it up well. Cucumbers in mustard sauce are ready for the winter.

Delicious preparations for you!

One of the favorite preparations among housewives is preparing cucumbers for the winter. There are thousands of recipes for canning this green vegetable. Housewives share delicious recipes with each other, they are published in various magazines, and recipes for preparing cucumbers are featured on almost all culinary websites. But among this enormous mass of culinary creations, a special place is occupied by the preparation of cucumbers for the winter in mustard sauce.

This harvesting method has become increasingly popular in recent years. Cucumbers in mustard sauce come out crispy for the winter, charmingly appetizing and have a denser structure.

How to cook cucumbers in mustard sauce for the winter

Any ripe cucumbers will work for this recipe. The size does not matter, since the vegetables will need to be cut into large circles or lengthwise into several pieces. The taste of the product will not change depending on the cutting shape. Also, the recipe does not provide for the use of water; the amount of cucumber juice will be enough to prepare the filling.

To prepare cucumbers in mustard sauce, take:

4 kilograms of ripe cucumbers:
2 tablespoons dry mustard powder:
100 grams of salt and sugar;
6-8 cloves of garlic;
100 milliliters of vegetable oil;
Ground black pepper – add to your taste;
Parsley and dill;
Half a glass of 9% table vinegar.

Sort the cucumbers and rinse well under running water. Trim both sides of the butt. Next, cut the cucumbers either into large circles or lengthwise into several pieces, as you like. The main thing is that the pieces do not turn out to be very small.

Peel and chop the garlic. Wash and chop the parsley and dill. Add the amount of greens to your liking.

Prepare the fill. In a suitable bowl, mix together: salt, sugar, ground black pepper, mustard powder, vinegar and vegetable oil. Add garlic and herbs, stir.

The chopped cucumbers must be transferred to a large bowl or suitable container and filled with filling. Stir and leave for 4-5 hours. The cucumbers should release juice, which will be enough to fill the jars of green ones.

Wash and sterilize the jars in any way convenient for you.

Place the infused cucumbers into the prepared jars and pour the filling evenly over them. Shake each jar slightly; the green ones should be completely covered with brine.

Next, you need to sterilize the preservation. Place a kitchen towel or several layers of cheesecloth in the bottom of a large saucepan. Pour some water. Place jars of cucumbers there, cover them with lids and sterilize for 15-25 minutes. The time depends on the volume of the cans.

Pickled cucumbers in mustard sauce for the winter

Vegetables for marinade must be selected that are elastic and of the same size.

Recipe ingredients:

Fresh cucumbers - 2 kilograms;
Dry mustard - 30 grams;
Granulated sugar - 3/4 cup;
Partial faceted glass of vegetable oil;
Iodized salt – 2 tablespoons (heaped);
1.5 small heads of chopped garlic (or 6 large cloves);
Pepper mixture (ground) – 1 tablespoon;
A full faceted glass (9% vinegar).
250 ml boiled water.

Yield: 5-6 servings.

Home cooking process:

Step 1. Sort through the cucumbers, remove them from the stalk and rinse gently under running water using a soft brush or foam sponge.

Step 2. Be sure to soak the cucumbers in cold water for 5 hours. This way, excess air will escape from them.

Step 3. Cut the cucumbers into circles or lengthwise, not too finely (into four or five pieces, depending on the size of the cucumber). Next, dry the slices with a paper towel.

Step 4. Preparing the filling. Mix mustard powder with salt, add sugar and a mixture of peppers. Mix the resulting sauce thoroughly until it reaches the consistency of liquid sour cream. Slowly pour vinegar and vegetable oil into the mixture.

Step 5. Now the cucumbers should be poured with mustard juice, stirring thoroughly using your hands. The vegetable salad should marinate in the sauce for approximately 3 hours.

Step 6. Chop the garlic cloves with a knife (you can put them through a garlic press) and pour into the cucumbers. Let the vegetables sit for another 1 hour.

Step 7. Place the workpiece marinated in the sauce into jars, fill everything with the cucumber brine that has been released (about 200 ml is needed for a 0.5-liter jar).

Step 8. Close the jars with sterilized lids, bring the vegetable salad to a boil and sterilize it for 20 minutes.

Step 9. Now roll up the jars and send them to a warm, dark place (necessarily with the lid down) until they have cooled completely. This is a very important point.

So, a delicious cucumber salad in mustard marinade is ready! It is served as an independent snack, and also goes well with meat, poultry or potatoes. This dish will pleasantly diversify your everyday menu and satisfy the most demanding tastes. After all, you really want to pamper your loved ones and friends with something new and nutritious. The most important thing is to cook in a good mood and with pleasure, then you will definitely succeed!

The following cucumber recipe will not cause you much trouble, as it is relatively simple to prepare. There is no need to sterilize cucumbers in a water bath. The preparation is very tasty, stores well and is eaten very quickly.

You will need fresh cucumbers of any size, as many as you want to prepare.

Ingredients for one three-liter jar:

Fresh cucumbers;
Dry mustard (powder) - 1 tablespoon;
Dill umbrella - 1 large or 2 smaller;
One small bell pepper;
Hot pepper pod;
Two small leaves of horseradish;
Garlic cloves 2-3 pieces;
3-4 black peppercorns;
Bay leaf;
5-7 cherry leaves;
2-3 currant leaves;
One tablespoon of vodka.

To prepare brine (per 5 liters of water):

Faceted 200 gram glass of sugar (with a slide);
Faceted 200 gram glass of salt;
Faceted 200 gram glass of 9% table vinegar.

Sort the cucumbers and rinse under running water. Soak in cold water for 2-3 hours.

Cut off the root of the bell pepper. There is no need to remove the seeds. Cut it lengthwise into 4 pieces. Peel the garlic.

Place horseradish leaves, an umbrella of dill, and bell pepper cut into 4 pieces into clean, prepared, sterilized three-liter jars. Also add currant and cherry leaves, bay leaves, garlic, and pepper. Then pack the cucumbers tightly into the jars without fanaticism.

Pour boiling water over each jar and leave for 5 minutes. Drain the water from the jars, taking precautions, into a suitable pan. To ensure that only the liquid is drained, you can use a special lid for draining the preservative.

Place the drained liquid on the stove and bring to a vigorous boil. Pour it back into the jars of vegetables. Leave for 5-10 minutes. Drain the water into the pan again and put it on the fire. Add sugar and salt, after boiling, pour in vinegar.

Transfer the cooled product to the storage location for your preserves.

Cucumbers pickled using this method come out a little spicy, this gives the preparation an interesting, pleasant taste. This recipe for cucumbers in mustard filling will appeal to those housewives who do not like to bother with sterilizing the rollers in a water bath and rolling them with metal lids.

Recipe ingredients (for a three-liter jar):

Fresh small cucumbers - 2 kilograms;
Dry mustard (powder) - 12 -15 grams (1 tbsp);
Coarse salt - 2 tablespoons (heaped)
Garlic cloves - 3-4 pieces;
Dill umbrella;
A couple of horseradish leaves;
If desired, cherry or currant leaves - 3-4 pieces;
Peppercorns 4-6 pieces (hot pepper can be used).

Sort the cucumbers, rinse under running water, then soak in cold water for 4-5 hours. During the soaking process, change the water three times. Cucumbers should be kept in chilled water at all times. Cut each cucumber on both sides, at the places where the stem and flower are attached.

Wash horseradish, cherry and currant leaves thoroughly. Peel the garlic.

Pour about one and a half liters of clean water into a saucepan, put on fire and bring to a boil. Add salt to boiling water and stir to dissolve it. After the salt has completely dissolved, remove the pan from the heat, add dry mustard powder and mix thoroughly. There should be no lumps of mustard in the brine.

Place horseradish leaves, dill, garlic, currant or cherry leaves, and pepper into prepared sterilized jars. If using hot peppers, cut them into small pieces.

Pack the cucumbers into the jars quite tightly. Pour mustard brine and close tightly with nylon lids. Store pickled cucumbers in mustard sauce in the refrigerator or cellar.

This is done by many housewives who don't want to spend a lot of time canning snacks. This preservation is prepared from available ingredients in a few hours.

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 at 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.

Slices in mustard sauce

Sometimes large vegetables that do not fit completely into the container are used for preservation. In this case, sliced cucumbers are marinated in mustard sauce.

To do this, 2-4 kg of vegetables are washed, soaked and cut into small pieces. Then they, along with 90 grams of dry mustard, 30 grams of black pepper, parsley, garlic and bay leaf, are placed in jars. After this, a brine is prepared from 7-10 liters of water and 100-150 grams of salt in which the ingredients will be marinated. The liquid is boiled for 35-45 minutes, after which it is poured into containers.

All cans of preserved food are closed with sealing lids and transferred to the basement.

With added garlic

Sometimes cucumbers in mustard dressing are not too spicy and aromatic. To fix this, add more garlic to the appetizer, which will make it tastier.

To create the dish you will need:

2-3 kg of vegetables;
80 ml vegetable oil;
75 grams of sugar with salt;
90 grams of mustard;
4-5 garlic heads.

The cucumbers are washed, trimmed and cut into slices lengthwise. Then the chopped fruits are placed in jars with the remaining ingredients. After filling the containers, prepare the marinade, which is poured over the ingredients in the container.

Savory recipe with vodka

Pickled cucumbers with vodka are very tasty and therefore they are used in cooking to prepare soups, salads and other canned dishes. To pickle a three-liter jar of vegetables, you will need:

100 ml vodka;
700 grams of vegetables;
60 grams of salt;
two liters of water;
greenery.

Canning begins with preparing the cucumbers. First, they are washed, soaked and placed in a container with other ingredients. Water is poured into the jars, which is drained after 3-4 days. After this, the containers are refilled with water and vodka and the lids are rolled up.

Pickling

To pickle cucumbers with mustard, you will have to soak them in cool liquid in advance. It is better to salt all snacks in sterilized containers, and therefore, after soaking, they sterilize the containers. Then put cucumbers, a horseradish leaf, 65 grams of mustard, three cloves of garlic and black pepper on the bottom of the jars.

All jars are filled with salt marinade and transferred to a warm room for 3-4 days to sour. After this, the brine is drained, boiled again and poured into jars.

How to preserve the integrity of workpieces

It is better to store homemade preparations in rooms with a temperature of no more than 15-18 degrees. Too low or high temperatures lead to spoilage of preserved food.

Optimal conditions for preserving canned cucumbers can only be achieved in cellars. However, some people do not have the opportunity to organize a cellar. In this case, the pickling can be taken to the balcony, which is an excellent place for storing preserves in winter. When storing snacks on open balconies, you will have to periodically monitor the temperature so that the contents of the cans do not freeze.

Cucumbers in mustard dressing for the winter: recipes differ only in the complete composition of spices. It is clear that for such a roll you need the cucumbers themselves, salt and sugar, vinegar and mustard. It is more traditional to prepare cucumbers according to such recipes by cutting them into slices. But in principle, the cutting method will not affect the final taste. So, you can choose the option for cutting vegetables that you like most.

It is believed that cucumbers cooked with mustard are crispier. True, they need at least three months to brew. In this material, we have collected several cucumbers with mustard filling, which you can safely try to sell at home.

Cucumbers in mustard dressing for the winter: recipes with photos

Recipe No. 1

Required:
Two kilograms of cucumbers;
120 grams of sugar;
150 ml vegetable oil;
Two tablespoons of salt;
A tablespoon of dry mustard;
A quarter tablespoon of ground pepper;
120 ml table vinegar;

Cucumbers need to be washed very well. If the fruits are large, then they can be safely cut into circles. If the cucumbers are small, it is better to cut them lengthwise into 2-4 parts. To prepare mustard filling, you need to mix together sugar and salt, pepper, and mustard powder. Then add vegetable oil and vinegar to the sauce, mix well.

Pour the pre-sliced cucumbers with the filling and mix everything together. Now leave the cucumbers for a couple of hours. Place the fruits in pre-sterilized and prepared jars, pour mustard brine and cover with lids. Sterilize the sealed jars for another 20 minutes, then seal with pre-sterilized lids.
Important! The jars must be screwed in immediately after sterilization, while they are still hot. The salad should cool upside down and in a warm place, and then you can transfer it to a place of permanent storage.

Recipe No. 2

Required:
4 kg of fresh cucumbers;
250 ml vegetable oil;
250 ml 9% table vinegar;
2 tbsp. l. salt;
2 tbsp. l. natural mustard powder;
2 tbsp. l. chopped garlic;
2 tbsp. l. chopped fresh dill;
Half a tbsp. ground black pepper;
Half a tbsp. l. ground red pepper;

This recipe for preparing cucumbers in mustard sauce contains more spices, but the taste is also amazing and delicate. You need to take cucumbers with pimples; they are best suited for canning. Cut into circles and place in a saucepan.

Add garlic and dill, two types of pepper, and all bulk ingredients to the salad. Separately mix vinegar with vegetable oil and add to salad. Mix all ingredients and leave to steep for three hours. At this time, sterilize the sealing jars; it is best to take jars from 0.5 to 1 liter. Place the salad in jars, place them in a saucepan and cover with lids. Sterilize for 15 minutes, and then immediately.

Recipe No. 3

This is an option on how to cook cucumbers in mustard sauce for the winter: recipes without sterilization. True, in this case the jars are not rolled up with tin lids, but simply covered with plastic lids. But, on the other hand, they can be eaten for 2-4 months, which just includes the time of late autumn and all winter. Can be prepared separately.

Required:
2 kg of cucumbers;
2 tbsp. spoons of salt and 1 tbsp. l. mustard powder;
A pair of dill umbrellas;
One head of garlic, one hot pepper;
Currant, cherry and oak leaves;

Wash the cucumbers and cut off the ends. Place in a bucket and cover with ice water for three hours. This is done to ensure that the cucumbers are as crunchy as possible even after canning. Then pour a liter of water into the pan and bring to a boil, add salt and mustard. Mix. Place half the greens, garlic, and pepper into jars. Then compact the cucumbers, place the remaining herbs on top and pour in the prepared filling. Cover with nylon lids. These cucumbers can be stored in a cold place all winter; the first sample is taken after a month and a half.

All recipes for preparing cucumbers in mustard dressing for the winter are simple and similar in many ways. Cucumbers can be pickled whole, or cut into 2-4 parts. But, the most traditional way for this type of rolling is to cut the cucumbers into circles about half a centimeter in thickness. We wish you a fruitful harvest season and, of course, a delicious winter.

Step 1: Prepare the cucumbers.

Sort through the cucumbers, wash them with a soft brush or sponge, and dry with a paper towel. Cut the vegetables into large pieces of any size. You can even make different ones, let you have one jar with flat slices, the second with quarters, and the third with thick circles. The main thing is not to make it small, let the pieces be large, thick and beautiful.

Step 2: Fill the cucumbers.

Place the chopped cucumbers in a suitable sized bowl. It is necessary that all the vegetables are included and there is still a decent amount of space left so that you can easily stir the cucumbers after adding the filling.
Now, let’s actually prepare the mustard filling itself. To do this, in a plate or measuring cup, mix vegetable oil, vinegar, salt, granulated sugar, ground black pepper and mustard powder. Mix everything until as smooth as possible.
Pour the mustard sauce over the cucumber pieces and mix, using your hands. Then close the lid and shake vigorously several times. That's it, leave the vegetables as they are. 3 hours.

Step 3: Prepare cucumbers in mustard sauce.

Place the cucumbers lightly pickled in mustard into prepared glass jars. The pieces of vegetables should lie very tightly to each other. Pour the remaining marinade into the filled jars, which has been mixed with the released cucumber juice.

Place several layers of thick gauze or a double folded kitchen towel on the bottom of the pan. Place the jars with cucumbers there, cover them with lids and pour warm water into the pan so that it reaches the hangers of the jars. Cover the pan with a lid and bring the water to a boil. Then reduce the heat so that very strong splashes do not get inside the jars and sterilize the workpieces for 15-20 minutes.
Screw the hot jars tightly and let them cool at room temperature for 1 day. Then hide your cucumbers in mustard sauce in a dark place.

Step 4: Serve the cucumbers in mustard sauce.

In winter there are very few fresh vegetables, and those sold in stores are often tasteless and plastic. Therefore, preparations are sometimes the only chance to enjoy vegetables in winter.

Serve cucumbers in mustard sauce as an appetizer for your everyday lunch or on a holiday table. They can also be added to salad. And sometimes it’s just nice to crunch on pickles in front of the TV in the evening.
Bon appetit!

To taste, you can add onions, garlic cloves, sprigs of fresh dill and other spices that you consider appropriate here to each jar.

It is best to make the preparations in small jars so that the cucumbers are eaten as soon as you open them.