Oh, my dears, I can write endlessly about blanks. And there will always be new interesting recipes. Today we will close a couple of jars of cucumbers in mustard filling for the winter.

Not long ago we filled them, fermented them and selected tasty ones. For those housewives who are tired of ordinary pickles and want to diversify their preservation, I advise you to definitely prepare one of the recipes I described.

As you may have guessed, the main ingredients will be gherkins and mustard. It can be in the form of seeds, powder or paste. Absolutely any type of it will do.

You can take any fruit, because these cooking methods also work well with chopped vegetables. Yes, it’s more convenient. I immediately opened the jar, put the pieces in a salad bowl and that’s it. Minimum of dirty dishes and unnecessary steps.

The taste is a little sweet, but very pleasant. If you choose the option with butter, the pieces will be soaked in it and the flesh will become very tender. Spices will add aroma and a slight tang.

They are prepared quite simply and without any extra hassle. However, I advise you to always sterilize containers and lids for preservation. So that our work does not go in vain.

You can close the jars with different lids. The ones that screw on, or the ones that need to be locked with a key. But today I’ll also tell you how to close jars with nylon lids. Although earlier this option seemed unacceptable to me.

The ratio of ingredients is described for 4 kg of fruit; if you have a smaller quantity, then divide the entire ratio by the number you need.

Compound:

• cucumbers - 4 kg,
• onion - 1 pc.,
• garlic - 1 pc.,
• 3 tbsp. salt,
• 0.2 kg sugar,
• mustard-1 tbsp. l.,
• ground black pepper - 2 tsp,
• 200 ml sunflower oil,
• vinegar 9% - 200 ml.

Fruits need to be soaked before canning. If you have them freshly picked, then it is enough to do this for 30 minutes, if they were yesterday, then for 2 hours.

Only small fruits with pimples can be taken. These varieties are bred specifically for seaming. But this particular recipe can also be completed with long salad fruits.

We wash the cucumbers, cut them into pieces, maybe in circles, maybe in slices. Look at the volume of your cans.

Finely chop the onion and garlic.

Pour vegetables with oil and vinegar. Add garlic and onion to them, add mustard powder, sugar, salt and pepper.

Our vegetables will be marinated, so we leave them in the sauce for at least 1 hour.

We prepare the containers.

Place the salad in sterilized jars and fill with marinade on top. It was diluted with cucumber juice and there was more of it. Just pour it into the jar straight from the pan.

It is important for us that there is no air left inside the jar. We know that air in conservation is harmful. Therefore, we compact the salad as tightly as possible and fill it with liquid. If there is not enough brine, you can add a small amount of boiled water.

We cover the containers with boiled iron lids and send them to sterilize in a wide pan. A towel had previously been placed in it. We place our containers and fill them with water almost to the top. After boiling, sterilize for 15 minutes.

Then we screw on our caps. We turn the containers over and check if there is any air entering the contents. If you don’t see any bubbles or extra droplets, then we put the jars away “under the fur coat.” Where our canned food will cool for at least 12 hours. And only then will we put them in the basement.

The most delicious recipe for crispy cucumbers without sterilization

Typically, sterilization requires additional of our time. And now there are a lot of recipes where housewives are trying in every possible way to bypass this step. This works wonderfully if the entire harvesting process went correctly.

I do not recommend neglecting sterilization of jars. Still, preparations for the winter do not tolerate dirt.

For 2 kg of cucumbers:

• mustard powder - 1 tbsp.,
• 0.5 cups 9% vinegar,
• 125 ml sunflower oil,
• granulated sugar - 0.5 cups,
• 1.5 level tablespoons of salt,
• head of garlic,
• 0.5 tsp ground black pepper,
• 0.5 tsp ground red pepper.

Cut the fruits soaked for 2 hours into rings, but not very thinly. Or they can be cut lengthwise into 6-8 pieces.

Then we move on to preparing the marinade. To do this, first mix the dry ingredients: pepper, mustard powder, salt and sugar.

Fill them with vinegar and oil. Mix and fill our cucumbers. Mix so that each circle is soaked in the marinade.

Leave them to marinate for 2 hours, stirring the vegetables occasionally. This is necessary so that the filling does not concentrate on the bottom, but spreads evenly over the salad. During this time, we will wash and sterilize the jars.

Then we look at our cucumbers, they have decreased in volume and released juice. So immediately there was more of our marinade.

Pour the gherkins into a saucepan and place on the stove. Turn on moderate heat. From the moment of boiling, cook them for 3 minutes. They will change color and can be closed immediately.

Transfer to a sterile container to the top and roll under the lids.

Place it upside down under insulation from warm clothing. There they will cool down and continue natural sterilization. The rubber bands on the jars will also swell and settle more tightly on the neck. This is only to our advantage.

Whole cucumbers without vinegar and mustard

Mustard acts as a preservative, so the addition of vinegar in previous recipes was to enhance the taste. But there are also more gentle options when it is not used.

Ingredients:

• 1 liter of water,
• 2 tbsp. salt,
• 2 laurel trees,
• 2 dill umbrellas,
• 3 oak leaves,
• horseradish leaf,
• 2 currant leaves,
• 4 clove inflorescences,
• 4 peas of allspice.

Fill the cucumbers with water for 3 hours, then cut off the butts.

Dissolve salt in a liter of water.

We wash the jars with soda and a clean dish sponge.

We take a two-liter container and put all the spices and leaves into it.

We place large fruits vertically first. Then the smaller ones are on them.

Fill them with salt brine.

Spread mustard powder on top.

Cover with boiled lids.

We put it away for storage, and after a month these cucumbers can already be eaten. It is better to store them in the refrigerator or in the cellar.

Method of preparation in mustard sauce without oil (per 1 liter of water)

Cucumbers in mustard marinade turn out a little fatty. After all, we added oil. Not everyone likes this, so I’m giving a recipe where we prepare the sauce without oil. It turns out very tasty too. And, by the way, these fruits are suitable for both.

We will use mustard from a tube of paste-like consistency. The sauce doesn't look very pretty, but it tastes amazing.

Ingredients:

• cucumbers,
• for 1 liter of water,
• granulated sugar - 300g.,
• salt - 3 tbsp,
• mustard - 5 tbsp. (American),
• vinegar 9% - 1 tbsp. (200ml.),
• 1 currant leaf,
• 1 dill umbrella,
• 1 horseradish leaf
• 1 clove of garlic.

First we prepare the marinade. Add sugar and salt to the water and bring until they dissolve. Squeeze out 5 tablespoons of mustard.

Stir and bring the sauce to a boil. We try to achieve homogeneity of the mixture by stirring. Add vinegar and immediately turn off the stove.

We previously filled the cucumbers with water for 2 hours.

Place prepared and washed leaves and spices into sterile jars. Add a clove of garlic. If it is very large, then it can be cut into pieces.

We cut off the tails of the fruits and place them tightly in jars.

Mix the marinade to lift the settled particles and fill the jars.

Close the lids and place in the pan. Which we fill with water almost to the necks of the jars. Boil the liquid and then cook the contents for 5-7 minutes.

After sterilization, screw the lids on.

We put the jars on their necks and put them away to cool under a fur coat.

Recipe for 4 kg of sliced ​​cucumbers with vinegar (70%)

Another recipe that is designed for 4 kg of vegetables. Here we also cut them for better marinating. Small pieces absorb sauce and flavors more easily.

As an example, I’ll show you how much vinegar essence is needed for this amount of fruit.

For 4 kg of cucumbers:

• sugar - 1 glass,
• 2 tablespoons vinegar 70%,
• sunflower oil - 1 cup,
• 1-2 glasses of water,
• garlic head,
• 1 tbsp ground pepper,
• 2 tablespoons dry mustard,
• 3 tablespoons salt.

Pour sugar, pepper, salt and mustard into a separate bowl. Squeeze the garlic into the same mass.

Wash the cucumbers, cut off the ends and cut lengthwise into 4 parts. You get long slices. Place them on the dry ingredients and prepare the liquid filling.

For it we pour water, vinegar and oil. And mix this mixture well with your hands so that the dry ingredients get wet and are evenly distributed among the pieces.

Cover the container with cling film and leave it to marinate for 3 hours.

We sterilize jars. Place the cucumbers and fill with juice so that there is no air space left.

Place them in a wide saucepan to sterilize for 15 minutes. You measure this time after the water boils.

Be sure to place a cloth at the bottom of the container, and it is better to fill the jars with warm water so that our containers do not crack anywhere due to temperature changes.

Video recipe for pickled cucumbers with mustard seeds, just like in the store

I really like the recipe shown by the smiling hostess in the video. Each step is described in detail. All the nuances are revealed, cook with pleasure.

Mustard seed is sold in grocery stores. These cucumbers are not pickled, but filled with brine.

However, the aroma that the seeds impart greatly changes the usual taste of the finished fruit.

Cold-fermented fruits under a nylon lid with mustard powder

Previously, fruits were often fermented in oak barrels. But now where can you find them? Therefore, inquisitive Russian minds came up with a replacement for them - ordinary glass jars. But the fermentation process remained almost the same.

We will not use heat treatment at all, but even vice versa. Let's take water from a spring or well. It is with it that the most delicious barrel cucumbers are obtained.

For a 3 liter jar we take:

• 1 horseradish leaf, chopped
• dill umbrella,
• 3 currant leaves,
• 5 cherry leaves,
• cucumbers,
• 3 garlic cloves,
• 2 tbsp. salt with a slide,
• 1 tbsp. dry mustard.

Place the leaves in a jar. Then we place the cucumbers vertically. We did not cut off their ends, because we will not be pickling them, but fermenting them.

Then pour 2 tbsp into the jar. salt. And pour a tablespoon on top. dry mustard.

And we cover the fruits with a wide currant leaf so that the fruits do not come into contact with the lid and there is no air gap. This way they won’t turn sour or moldy.

And fill the jar with cold water.

We cover it with a nylon lid, put it in the cellar and store it for six months.

There are so many variations of just one direction of pouring with mustard. But the stinks always turn out incredibly tasty and crispy.

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. Each housewife has her own unique recipe for 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 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 with an unusual preparation, 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 in their own juice with mustard 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, the top layer is 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!

First impressions of the mustard pickles: spicier than just garlic, slightly sweet and spicy with a saucy crunch. Our personal interest in winter is to always have a light, crunchy snack on hand. It allows you to kill the worm and satisfy the capricious feeling of hunger without excess calories. All spicy, low-calorie, sour vegetables are perfect for this.

How easy it is to cook! Clear additives and the main character in an elegant cut, which takes at most 15 minutes, even when there are a lot of vegetables. Vegetables are pickled without our participation. All we have to do is put it into jars and briefly sterilize it.

Fast, tasty, unusual - without any exoticism or extra costs. In a word, a super preparation for every family.

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How to cook cucumbers with mustard for the winter

We need:

• Cucumbers - 4 kg
• Sugar - 1 glass
• Unscented vegetable oil - 1 cup
• Table vinegar, 9% - 1 glass
• Salt (rock, without impurities) - 3 tbsp. spoons
• Mustard (powder) - 1 tbsp. spoon
• Garlic (finely chopped or through a press) - 2 tbsp. spoons
• Black pepper (powder) - 2 teaspoons

Optional (if you like, per 1 jar):

• Mustard seeds - 1/2 teaspoon
• Allspice peas - 3 pcs.
• Bay leaf (small) - 1 pc.
• Tarragon (tarragon), fresh sprigs - 1 pc.

Important details:

• Preservation yield - about 4.5 l
• It is convenient to use small jars - from 500 ml to 1 liter.
• Buy black pepper and mustard as fresh as possible. The manufacturing date is on the packaging. It's better in a store, where there is a higher chance that it has not been stored in the sun. This will ensure that the key spices have the right intensity.
• Do you like to add finely chopped herbs? Stick with the classics: dill and/or parsley, 2 tbsp. spoons.

1) Preparing and marinating vegetables.

We wash, but do not peel, the cucumbers. Cut off both ends. It is advisable to soak them in this form in cold water - at least for 1 hour. This will add juiciness to the workpiece and guarantee a crunch when finished.

Cut the cucumbers into fingers. Cut the vegetable in half lengthwise, then cut each half in half again. You get long quarters, as in the photo below.

Peel the garlic and finely chop it. Or we pass it through a press.

Choose a large, convenient container where it’s easy to mix the ingredients.

Place the cucumber fingers and add all the spices listed in the recipe.

Wash and blot your hands again and mix the cucumbers and all the additives with your hands. Our goal is for every bite to bathe in the tangy-sweet buttery mixture.

It's time to be patient while the workpiece marinates. Let the slices sit for 3 hours.

2) Place in jars and fill with spicy juice.

If we use additional spices, place the peas and twigs at the bottom of sterile jars.

During marinating cucumbers will release juice. We pack the pieces into jars and fill each container with the resulting juice.

Try to stack the pieces vertically, but don't be afraid to pack the vegetables tightly. During sterilization they will decrease slightly in size.

When all the quarters are in the jars, add the resulting sweet-spicy cucumber juice to each one. First, fill up to half the volume to make sure there is enough liquid for each serving.

Add the rest of the juice evenly over the second circle.

Typically, a lot of juice is released during the 3-hour marinating process. There is enough to fill each jar almost to the top - about 2 cm from the top of the neck. Don't worry: a small amount of air does not affect the taste and quality of the seaming.

Having distributed all the juice, simply cover the preparations with sterilized lids.

3) Sterilize and seal the workpieces.

Sterilization is simple. You need a large pot of water with a kitchen towel on the bottom. Put the pan on the fire. We place the jars inside so that the water reaches the hangers.

We are waiting for the water to boil. We're detecting sterilization time from the moment the water boils in the pan.

• For 500-750 ml - 10-12 minutes.
• For 850-1 liter - up to 20 minutes.

We take it out and seal it tightly with any convenient lids. Turn the rolls upside down, cover and let cool. We put it away for storage in a dark closet. Cucumbers with mustard for the winter are well stored at room temperature until spring.

The recipe with photo is as simple as the preparation process. Try it, you won't regret it!

Four Important Points

1. For noticeable spiciness you need mustard powder. Whole grains will give only a slight spicy note and a subtle aroma. Don't be afraid to overdo it! This recipe has a mild heat that everyone will enjoy.
2. Pickling varieties of cucumbers will provide an ideal crispy result. They are distinguished by 2 characteristics. Small to medium size, when the vegetable shrinks in the palm of an adult, and there are pimples on the skin.
3. If you want to cut into circles, feel free to make this preparation. The only caveat: do not chop, otherwise the vegetables may turn out too soft. It is better to cut into circles about 1 cm thick.
4. Pay special attention to cleanliness during the preparation phase. Wash the bowl of baking soda, use a clean knife, and re-wash your hands before stirring. And be sure to cover the vegetables while marinating. Don't have a large lid that suits you? Get a fresh towel.

If you like pickled cucumbers, then try cooking them with mustard for the winter. This preparation can be served with any side dish of cereals or pasta or boiled vegetables. Pickled cucumbers will perfectly complement baked meat or fish, and will be ideal in pickle soup or other hot dishes. Mustard will give the vegetables a piquant note, without which their taste would not be so bright. Preservation is prepared in 30 minutes, but if you plan to store it at room temperature, then it is best to fill the cucumbers in jars three times, using the marinade during the last filling so that the vegetables are well steamed from the inside.

Ingredients

You will need for 4 cans of 0.5 l:

• 1 kg small cucumbers
• 1 head of garlic
• 16-20 black peppercorns
• 4 tsp. dry mustard (powder)
• 4 tbsp. l. vinegar 9%
• 700 ml water
• 2 tbsp. l. salt without top
• 4 carnations
• 8 allspice peas
• leaves of oak or horseradish, cherry or currant

Preparation

1. Boil water in a kettle in advance. In a saucepan, immediately combine the bulk ingredients: dry mustard, salt, black and allspice peas, cloves.

2. Fill with water and place on the stove, turning on minimal heat. We will not cover the container with a lid - the mustard will release foam, which can run off the edges of the container.

3. Wash the oak or horseradish leaves, thanks to them the cucumbers will remain crispy. We will also rinse the cherry or currant leaves, which will give the preparation its aroma. Place them on the bottom of rinsed, clean jars.

4. Wash the fresh cucumbers thoroughly, removing dust, dirt and thorns from the surface of the vegetables. We insert the fruits into the jars as tightly as possible without cutting off the tails. It is advisable to choose small cucumbers if the jars are 0.5 liters. But in a 1 liter container you can purchase larger vegetables.

5. Peel the garlic cloves, rinse and cut directly into jars. Pour boiling water from a kettle, placing the tip of a knife or something else under each container so that the jar does not burst due to the temperature difference. Cover with tin lids and steam for 10 minutes.

6. Change the lids and add warm water from the jar. By this point, the brine in the pan will boil.

Cucumber salad with mustard for the winter is an excellent appetizer and an original addition to a side dish. In cold winter there is always a shortage of fresh vegetables. You can, of course, buy cucumbers in the supermarket, but their taste will not bring you pleasure. If you open a salad of cucumbers with mustard in winter, you can fully enjoy the taste, which will remind you of a summer salad.

Cucumber salad with mustard for the winter has another advantage - it is simple and easy to prepare. For this recipe you do not need to go through many cooking steps or buy special and expensive ingredients.

Due to the many different recipes, everyone will like some kind of cucumber salad with mustard for the winter.

The most important thing about canning is that it is best to take the time to sterilize the jars using steam.

How to prepare cucumber salad with mustard for the winter - 15 varieties

The cucumbers in this recipe are sweet and crunchy, and the garlic and pepper mixture add aromatic flavor. The greens used in the recipe perfectly complement the cucumber slices.

Ingredients:

• Cucumbers (small) 4 kg.
• Large bunch of parsley
• French mustard 160 g.
• Garlic 3-4 heads
• Vinegar 1 glass
• Vegetable oil 1 cup
• Salt 80 g.
• Sugar 1 cup
• Mix of ground peppers (to taste)

Preparation:

Wash the cucumbers thoroughly and cut them lengthwise into four pieces.

It’s better to immediately put everything in a large container for better mixing.

Wash and dry the greens, then chop and add to the cucumbers.

We peel the garlic and chop it finely, and then send it to the cucumbers. Salt, add vinegar, vegetable oil, sugar, mustard and pepper.

Mix well and leave to infuse in a warm room for 3-4 hours, stirring occasionally.

The peculiarity of this recipe is that you can use overgrown cucumbers in this salad, which are unsuitable for other preservation. The main thing is to peel the skin and remove the seeds.

Ingredients:

• Cucumbers 1 kg (already peeled)
• Bunch of dill
• Dry mustard 1/2 tablespoon
• Garlic 1 head
• Vinegar 100 ml
• Vegetable oil 100 ml
• Salt 1\2 tablespoon
• Sugar 1 tablespoon
• Peppercorns and bay leaves

Preparation:

Wash cucumbers and greens. Cut off thick and rough skin. If necessary, you can remove large seeds with a teaspoon. Cut the cucumber into pieces and place in a container. Then add bay leaf, pepper and finely chopped garlic. Dill can be added to cucumbers along with seeds. Stir and leave for 2-3 hours. Then put on low heat and bring to a boil, stirring while doing so. Boil for another 5-7 minutes and roll up.

The difference with this recipe is that you do not need to wait for the salad to infuse and release the juice. After mixing all the ingredients, you can immediately put them in jars, sterilize and roll them up.

Ingredients:

• Cucumbers 2.5 kg.
• Dry mustard 1.5 tablespoons
• Garlic 1 head
• Vinegar 1 glass
• Vegetable oil 1 cup
• Salt to taste
• Sugar 1 cup

Preparation:

Cut clean cucumbers into slices. Add mustard, oil, salt, sugar, vinegar to the cucumbers and crush the garlic on the garlic press. Mix well and fill into prepared jars. Place the jars in a container and sterilize after boiling for 15 minutes.

Crispy and tasty cucumbers with mustard that will delight the whole family in winter.

Ingredients:

• Cucumbers 4.5 kg.
• Dry mustard 1 tablespoon
• Garlic 1-2 heads
• Vinegar 250 ml
• Vegetable oil 250 ml
• Salt 100 grams
• Sugar 250 grams
• Ground pepper 2 tablespoons
• Mustard seeds optional

Preparation:

Cut the cucumbers lengthwise into 4 parts and put them in a container. Add salt, sugar, oil, vinegar, mustard, pepper to them and crush or garlic mode. Stir and leave for a while until the cucumbers release their juice. Jars of cucumbers must be sterilized 10-15 minutes after boiling.

For more information on how to prepare this salad, watch the video:

For lovers of spicy food, this recipe will be a real find. The presence of red pepper makes the salad spicy, but in any case its quantity can be adjusted.

Ingredients:

• 4 kg cucumbers
• 1 cup of sugar
• 1 cup vegetable oil
• 1 cup 9% vinegar
• 2 tablespoons salt
• 2 tbsp. spoons of dry mustard
• 2 tbsp. tablespoons minced garlic
• bunch of dill
• 2 tsp ground black pepper
• 3 tsp ground red pepper

Preparation:

Wash the cucumbers, cut into circles and put everything in a saucepan. Dill mode, crush the garlic with a garlic press and add along with the rest of the ingredients to the cucumbers. Mix carefully. The salad should stand for 2-3 hours. During this time, you can prepare the jars. You can add the salad to the jars using a large spoon. Cover with a lid and sterilize for 15 minutes.

For this recipe, you don’t need to use choice cucumbers, since you still need to cut them into long slices. If the cucumbers have thick skin, you should remove it.

Ingredients:

• 3 kg cucumbers
• 100 g sugar
• 1 cup vegetable oil
• 100 ml vinegar
• 1 heaped tablespoon of salt
• 1\2 tablespoon dry mustard
• Approximately 1 head of garlic
• 1\2 tablespoon ground black pepper

Preparation:

We cut clean cucumbers lengthwise into slices, but if the cucumbers are small, then it is enough to divide them into 4 parts. Mix the cucumbers with the ingredients in any order and mix everything thoroughly. Leave everything for 3-4 hours.

Place the cucumbers in jars and fill them with the resulting juice. Sterilize for 5-7 minutes after boiling.

For more information on how to prepare this salad, watch the video:

Prepare this salad for the winter and please your loved ones with a delicious snack. Mustard seeds are present among the ingredients, but they do not need to be added. It all depends on taste.

Ingredients:

• For 7 cans with a capacity of 0.5 l:
• Cucumbers - 4 kg
• Sugar - 1 glass
• Vinegar 9% - 1 glass
• Vegetable oil - 1 glass
• Ground pepper - 1 tbsp. spoon
• Dry mustard \beans - 1 tbsp. spoon
• Salt - 0.5 cups

Preparation:

Cut the cucumbers into 4 parts.

Add sugar, vinegar, vegetable oil, pepper, mustard, salt, mix and leave for 6 hours. Divide into half-liter or liter jars. Pour in juice. Sterilize cucumbers in dry mustard for 40 minutes. Then roll up the cucumber salad with mustard.

We choose medium-sized hard cucumbers, which, if desired, can be placed in water for 2-3 hours. This procedure will give the cucumbers juiciness.

Ingredients:

• Cucumbers 2 kg.
• Onion 1 pc.
• Carrot 1 pc.
• Bunch of dill
• Mustard seeds 2 tablespoons
• Garlic 4 cloves
• Vinegar 0.5 cups
• Vegetable oil 0.5 cups
• Salt 2 tablespoons
• Sugar 0.5 cups
• Peppercorns 6 pcs.

Preparation:

Cut the cucumber in half and cut into slices as if for a salad. The onion is also cut into small half rings and sent to the cucumbers. Carrots can be grated or cut into small strips. Then finely chop the dill, crush the garlic and add to the cucumbers. It's time to add everything else and stir. Leave the salad under pressure for 3 hours. When pouring lettuce into a jar, you need to tamp it down periodically. After boiling, boil for another 15 minutes.

For more information on how to prepare this salad, watch the video:

In this recipe, you don’t have to wait for the salad to release its juice. For this case, there is brine that is poured into the cucumbers.

Ingredients:

• 4 kg cucumbers
• 1 tbsp. spoon of sugar
• 1 tbsp. spoon of vegetable oil
• 1 tbsp. spoon of vinegar
• 1 tbsp. spoons of salt
• 2 tbsp. spoons of dry mustard
• 2 tbsp. tablespoons minced garlic (4 cloves)
• 2 tsp ground black pepper
• 1 tsp ground red pepper

Brine for 4 liters of water:

• 1 tbsp. spoon of salt
• 1.5 tbsp. spoon of sugar
• 1.5 teaspoons citric acid

Preparation:

Cucumbers can be cut as you like and placed in a container in which you can mix well with all the other ingredients. The brine is very easy to prepare, since you just need to mix all the parts. After carefully mixing, put into liter jars, add brine and sterilize for 20 minutes.

To prepare this salad you will need a special corrugated knife, which is often used to make French fries. The shape of the cucumbers will be very original and such a salad will not be embarrassing to serve on the table in front of guests.

Ingredients:

• Cucumbers 3 kg.
• Dry mustard 2 tablespoons
• Garlic 1 head
• Vinegar 250 ml
• Vegetable oil 200 ml
• Salt 100 grams
• Sugar 200 grams
• Ground pepper 1 tablespoon

Preparation:

We cut the washed cucumbers with a special knife and put them in a large saucepan. Next, put all the ingredients in the pan in any order and mix. Leave the salad for 15 minutes and then put it into jars. Sterilize for 20 minutes.

For more information on how to prepare this salad, watch the video:

Delicious aromatic cucumber salad for the winter. This salad combines several ingredients, resulting in a unique taste.

Ingredients:

• cucumbers - 4 kg
• onion - 1 pc.
• garlic - 1 head
• fresh dill - 1 bunch
• carrots - 1-2 pcs.
• bay leaf - 4 pcs.
• black peppercorns - 6 pcs.
• dry mustard - 4 tbsp. l.
• salt -4 tbsp. l.
• granulated sugar - 1 tbsp.
• vinegar 9% - 1 tbsp.
• sunflower oil - 1 tbsp.

Preparation:

We take cucumbers of medium size and good quality. Cut the cucumbers into strips or slices, but not too thin. We will put everything in a saucepan. Cut the onion into half rings, pass the garlic through a garlic press and place in a pan. Carrots can be cut into strips or grated. After mixing all the ingredients, mix well and leave the salad under pressure overnight. When the water boils, reduce the heat and sterilize for 30 minutes

This salad turns out very tasty and beautiful. The carrots present in it make it festive and appetizing.

Ingredients:

• 4 kg cucumbers
• 1 onion
• 1 head of garlic
• 1-2 carrots
• Bay leaf
• 4 tbsp salt
• 6 pcs black peppercorns
• 4 tbsp mustard powder
• 1 cup of sugar
• 1 cup vinegar
• 1 cup sunflower oil
• Bunch of dill

Preparation:

Cut the cucumbers into strips or slices, but not too thin. We pass the garlic through the garlic press, onion mode in half rings, three carrots on a grater and pour everything into the cucumbers. We also send everything else to the cucumbers. Sterilize the salad for 25-30 minutes.

For more information on how to prepare this salad, watch the video:

The cucumbers according to this recipe are slightly sweet, but at the same time spicy and crunchy. For this you will only need straight and not thick cucumbers.

Ingredients:

• 1 kg cucumbers
• 3 cloves garlic
• 0.5 teaspoon mustard powder
• a pinch of ground black pepper
• 1 teaspoon without top sugar
• 1.8ml 70% vinegar
• 55 ml water
• 3/4 tbsp salt
• 4 tbsp refined sunflower oil
• 0.5 tbsp chopped dill

Preparation:

Wash the cucumbers and cut along the fruit into slices approximately 1-1.5 mm thick. Place the sliced ​​slabs in a large container. Add garlic, dill, salt, pepper, mustard, sugar. Add vinegar, water and oil. Stir and leave for 2 hours. Place in jars and boil for 20 minutes.

Spicy cucumbers with mustard are a great salad option when you want to treat yourself to your favorite vegetables in the cold winter.

Ingredients:

• Cucumbers 3 kg
• Vinegar 250 ml
• Sugar 350 g
• Boiled water 1 l
• Salt 2 l
• Mustard 180 ml

Preparation:

Wash the cucumbers and soak them in water for several hours. Then cut into circles and add salt and liquid mustard. After this, add vinegar, water and sugar, mix. Cover the container and leave overnight. We pour the marinade into a separate container, which we put on the fire and bring to a boil. Pour boiling marinade over the cucumbers placed in jars and roll them up.

For more information on how to prepare this salad, watch the video:

If you want to discover a tasty and crispy snack in winter, then make a salad according to this recipe. Cucumbers drenched in mustard marinade are very tasty and will please all your guests.

Ingredients:

• 2 kg cucumbers
• 1\2 cups sugar
• 1\2 sunflower oil
• 1/2 cup vinegar
• 1 tbsp. l. salt
• 1 tbsp. l. mustard (powder)
• 5 cloves garlic
• bunch of dill
• half teaspoon black pepper
• half teaspoon red pepper

Preparation:

We will need clean, medium-sized cucumbers, which we put in any way and put them in a saucepan. Next, add all our ingredients, chopped dill and grated garlic. Stir and preferably leave the salad until the cucumbers release their juice. Since our cucumbers are small, you can take 0.5 liter jars. Immerse the jars in a pan of water and sterilize for 10 minutes. after the water boils.