TOP 10 recipes for pickled cucumbers with mustard seeds for the winter, with and without sterilization
Summer generously gives us all kinds of vegetables and fruits, and most families at this time do the conservation. One of our people's favorite pickling is cucumbers with whole mustard seeds for the winter. Zelentsy in jars have piquancy and crunch. These cucumbers will be appropriate everywhere: both as an independent dish for potatoes, and as a salad ingredient in Olivier and vinaigrette.
Features of canning cucumbers with mustard
The pungency in these canned foods arises precisely from the use of mustard. It will add a slight smell and a little spice to vegetables, so you don't need to worry too much about adding a lot of seasoning.
The best preservation is obtained from pickled varieties of zelents. They look compact, and there are bumps on the skin. When salting sliced cucumbers, you need to be careful not to chop too much, otherwise they will be soft. The optimal size of the circles is 1 centimeter thick.
Preparation of the main ingredients
In order to preserve cucumbers with mustard, a lot of herbs, garlic teeth and horseradish roots are prepared. Dill stems and feathers, as well as parsley leaves, are carefully washed and dried. The other ingredients are also washed and, if necessary, peeled and chopped. Cucumbers are soaked and the ends are trimmed.
Containers for canning are prepared in advance: they take cans with a capacity of 1 to 3 liters and check for integrity. Then they are washed with a soda solution. The same applies to seaming caps. All these dishes are sterilized.
You need to take enameled or stainless steel dishes for cooking the marinade.
Ways to pickle cucumbers with mustard at home
Today there are many options for rolling cucumbers with mustard. The most popular recipes are with vodka, without vinegar, with pepper, without sterilization, with dill and onions. All of these methods will be discussed below.
With mustard seeds for the winter
These are classic pickled greens, they have a taste like store-bought ones: the vegetables are crunchy and spicy.
To prepare zelents with whole mustard seeds, you need the following products:
- cucumbers;
- greens and horseradish roots;
- garlic cloves;
- whole mustard;
- salt;
- granulated sugar;
- table vinegar.
First, collect the cooked cucumbers with herbs and garlic in a container. Then pour boiling water over and incubate for 15 minutes. After that, it is drained. This procedure is repeated.
You can use drained water to boil the marinade. Salt and sugar are added to boiling water and kept on fire for another minute.
Then in each container with cucumbers give 0.5 teaspoons of dry mustard seeds and 1 teaspoon of 9% vinegar solution. Pour boiled marinade on top. A jar of greens is poured with marinade, rolled up and stored under iron lids.
With dry mustard
This recipe also differs from the previous one in the presence of vegetable oil, which makes the cucumbers especially tender, and it turns out delicious. In order to prepare the dish, use half-liter jars.
Ingredients:
- cucumbers;
- dry mustard powder;
- sunflower oil;
- sugar;
- black pepper powder;
- salt;
- 9% vinegar solution.
For canning, cucumbers are cut lengthwise and placed in a saucepan. All dry ingredients are added there, as well as oil and vinegar. Insist half a day. Then the greens are laid out in the jars and the juice is poured, which appeared as a result of infusion. Salting is brought to a boil and sterilized within 40 minutes.
With basil
In this case, canned cucumbers are obtained with excellent taste and aroma.
Ingredients:
- cucumbers;
- mustard grains;
- water;
- 9% vinegar solution;
- salt;
- horseradish root;
- dried basil leaves;
- dill inflorescences;
- fresh basil.
First, vegetables and other plant components are laid out in jars. Then a marinade is prepared, which consists of water, granulated sugar, 9% vinegar and salt solution. The contents of the cans are poured with hot liquid and boiled for 15 minutes, sealed.
With vodka
Vodka has long been known as an additional preservative. If you marinate cucumbers with its addition, then they will acquire firmness and an interesting taste. Also, currant and cherry leaves will add "zest", and a mixture of peppers will add piquancy.
Ingredients:
- cucumbers;
- mustard powder;
- vodka;
- dill greens;
- allspice;
- horseradish leaves;
- bell pepper;
- laurel leaf;
- garlic cloves;
- hot pepper pods;
- currant and cherry leaves;
- granulated sugar;
- salt;
- 9% vinegar solution.
Cooking begins with bell and bitter peppers. It is washed, freed from the middle and crushed. Then the washed herbs and chives are cut. Everything is put in jars, and after the greens, prepared vegetables are sent there.
After that, the jars with the contents are poured with boiling water and, having closed with lids, withstand a third of an hour. Drain off the water and repeat the process again. To prepare the marinade, take the liquid after infusion. When the water boils, they add salt, granulated sugar and vinegar. Mustard powder and vodka are poured into each jar, then the marinade is poured on top.
Without sterilization
According to this recipe, you need to pickle cucumbers with cold salting. Banks prepare 3-liter containers.
Ingredients:
- medium-sized cucumbers;
- ground mustard;
- garlic cloves;
- salt;
- horseradish leaf and roots;
- dill inflorescences;
- cherry leaves;
- black peppercorns;
- allspice;
- currant and oak leaves, laurel, red pepper (optional).
Make sure that the vegetables are the same size, they are prepared. Cans and iron lids are heated in parallel. Greens, roots and garlic are washed.
On the bottom of the jars, put a leaf and horseradish root, dill umbrellas, a little garlic, cherry leaves, peppers. Then the greens are tightly folded. Put on top again all the ingredients that were on the bottom of the jar, except for the horseradish leaf. Mustard powder is poured.
Then salt is dissolved in boiled cold water. This brine is poured into jars. Cover the pickles with plastic lids.
No vinegar
This recipe also uses grain mustard and replaces vinegar with citric acid.
Ingredients:
- cucumbers;
- mustard seeds;
- chives;
- dill inflorescences;
- laurel leaf;
- lemon acid;
- peas of white and black pepper;
- granulated sugar;
- salt.
Dill, laurel leaf, garlic plates are placed in the prepared container.After that, fold the vegetables tightly and pour boiling water over them. Pour out after a quarter of an hour. Then add granulated sugar, salt and citric acid. Bring to a boil and boil for a minute. Pepper, mustard are given in a container with greens and poured with brine. Then they are sealed with iron lids.
With dill and onions
This recipe is already many years old, but these rolls are perfectly eaten in winter, because cucumbers from them have an appetite-stimulating aroma.
Ingredients:
- zelentsy;
- mustard powder;
- onion;
- laurel leaf;
- dill greens;
- ground black pepper;
- salt and granulated sugar;
- water;
- vinegar.
In order to prepare this salting, the prepared onion and dill are finely chopped. Also wash and trim the tips on the cucumbers. Then all the ingredients are put into a saucepan, heated to a boil, kept on fire for 15 minutes.
Zelentsy are taken out and packaged in sterile jars. Pour in the brine in which they were cooked, and seal.
With pepper
Lovers of spicy dishes will like these pickles.
Ingredients:
- cucumbers;
- mustard powder;
- dill branches with seeds;
- horseradish root;
- bitter pepper in pods;
- head of garlic;
- salt;
- water.
They begin by preparing the ingredients. Then spices and herbs are placed on the bottom of the jar, greens are placed tightly. Prepare the marinade. After that, it is cooled and poured into containers with vegetables. Insist 3 days in a cold room, after which the liquid is drained and boiled again. It is poured out immediately after boiling and sealed.
Preservation storage
For good preservation of salting and seaming, a cool and dark room is suitable. This can be a refrigerator, cellar, storage room, or balcony space. Can be stored for 1 year.
If you roll up a lot of mouth-watering cucumbers with mustard in the summer, then in winter there will always be an addition to main courses or an excellent ingredient in your favorite salad.
