Cucumbers with mustard: preserve for the joy of yourself and your loved ones. Pickled cucumbers with mustard seeds for the winter

17.10.2019

Summer generously gives us all sorts of vegetables and fruits, and most families do canning at this time. One of our people’s favorite pickles is cucumbers with whole mustard seeds for the winter. Greens in jars have a savory and crunchy quality. These cucumbers will be appropriate everywhere: both as an independent dish with potatoes, and as a salad ingredient in Olivier and vinaigrette.

The spiciness in these canned foods arises precisely from the use of mustard. It will add a slight smell and a little spice to the vegetables, so don’t worry too much about adding large quantity no seasoning needed.

The best preservation is obtained from pickling varieties of greens. They look compact, and there are pimples on the skin. When pickling sliced cucumbers, you need to be careful not to chop them too much, otherwise they will be soft. The optimal size of the circles is 1 centimeter thick.

Preparing the main ingredients

In order to preserve cucumbers with mustard, prepare a lot of herbs, garlic cloves and horseradish roots. Dill stems and feathers, as well as parsley leaves, are carefully washed and dried. Other ingredients are also washed and, if necessary, peeled and chopped. The cucumbers are soaked and the ends are trimmed.

Containers for canning are prepared in advance: take jars with a capacity of 1 to 3 liters and check for integrity. Then they are washed with soda solution. The same applies to seaming lids. All these utensils are sterilized.

The container for cooking the marinade should be enameled or stainless steel.

Methods for pickling cucumbers with mustard at home

Today there are many options for rolling cucumbers with mustard. The most popular recipes are those with vodka, without vinegar, with pepper, without sterilization, with dill and onions. All of the above methods will be discussed below.

With mustard seeds for the winter

These are classic pickled greens, they taste like store-bought ones: the vegetables are crunchy and have a sharpness to them.

To prepare greens 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 and leave for 15 minutes. After this it is drained. This procedure is repeated.

You can use drained water to cook the marinade. Add salt and sugar to the boiling water and keep it on the fire for another minute.

Then add 0.5 teaspoons of dry mustard seeds and 1 teaspoon of 9% vinegar solution to each container with cucumbers. The cooked marinade is poured on top. A jar of greens is filled with marinade, rolled up and stored under iron lids.

With dry mustard

This recipe also differs from the previous one in the presence vegetable oil, which makes the cucumbers especially tender and turns out delicious. 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, cut the cucumbers lengthwise and place them in a saucepan. Add all the dry ingredients, as well as oil and vinegar. They insist for half a day. Then the greens are placed in jars and the juice that appears as a result of infusion is poured. The salting is brought to a boil and sterilized for 40 minutes.

With basil

In this case, canned cucumbers are obtained with excellent taste and aroma.

Ingredients:

cucumbers;
mustard seeds;
water;
9% vinegar solution;
salt;
horseradish root;
dried basil leaves;
dill inflorescences;
fresh basil.

First, vegetables and other plant ingredients are placed in jars. Then prepare the marinade, which consists of water, granulated sugar, 9% vinegar solution and salt. Pour hot liquid over the contents of the jars and boil for 15 minutes, seal.

With vodka

Vodka has long been known as an additional preservative. If you marinate cucumbers with its addition, they will acquire firmness and an interesting taste. Also, currant and cherry leaves will add a “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.

Start cooking with bell and hot peppers. It is washed, freed from the middle and crushed. Then cut the washed greens and garlic cloves. Everything is put into jars, and after the greens, the prepared vegetables are sent there.

After this, pour boiling water into the jars with the contents and, closing the lids, leave for a third of an hour. Drain the water and repeat the process again. To prepare the marinade, take the liquid after infusion. When the water boils, add salt, granulated sugar and vinegar. Pour mustard powder and vodka into each jar, then pour the marinade on top.

Sealed.

Without sterilization

According to this recipe, you need to pickle cucumbers using cold salting. The jars are prepared in 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 and prepare them. At the same time, the jars are heated and iron caps. Wash the greens, roots and garlic.

Horseradish leaves and roots, dill umbrellas, a little garlic, cherry leaves, and peppers are placed on the bottom of the jars. Then the greens are folded tightly. Place all the ingredients that were at the bottom of the jar again on top, except for the horseradish leaf. Add mustard powder.

Then in boiled cold water dissolve the salt. This brine is poured into jars. Cover the pickles with plastic lids.

Without vinegar

This recipe also uses grain mustard, and replaces vinegar with citric acid.

Ingredients:

cucumbers;
mustard seeds;
garlic cloves;
dill inflorescences;

laurel leaf;
citric acid;
white and black peppercorns;
granulated sugar;
salt.

Dill, bay leaf, and garlic cloves are placed in the prepared container. After this, fold the vegetables tightly and pour boiling water over them. After a quarter of an hour, pour it out. Then add granulated sugar, salt and citric acid. Bring to a boil and boil for a minute. In a container with greens, add pepper, mustard and fill with brine. Then they are hermetically sealed with iron lids.

With dill and onions

This recipe is many years old, but these rolls are great to eat in winter, because the cucumbers made from them have an aroma that stimulates the appetite.

Ingredients:

greens;
mustard powder;
onions;
laurel leaf;
dill greens;
ground black pepper;
salt and granulated sugar;
water;
vinegar.

In order to prepare this pickling, finely chop the prepared onion and dill. They also wash and trim the ends of cucumbers. Then all the components are placed in a saucepan, heated to a boil, and kept on the fire for 15 minutes.

The greens are taken out and packaged in sterile jars. Pour in the brine in which they were boiled and seal.

With pepper

Fans of spicy dishes will like these pickles.

Ingredients:

cucumbers;
mustard powder;
dill branches along with seeds;
horseradish root;
hot pepper in pods;
head of garlic;
salt;
water.

The action begins by preparing the ingredients. Then spices and herbs are placed on the bottom of the jar, and the herbs are placed tightly. Prepare the marinade. After this, it is cooled and poured into containers with vegetables. Leave for 3 days in a cold room, after which the liquid is drained and boiled again. Pour immediately after cooking and seal.

Preservation storage

For good preservation of pickles and seaming, a cool and dark room is suitable. This could be a refrigerator, cellar, pantry or balcony space. Can be stored for 1 year.

If you roll up a lot of delicious cucumbers with mustard in the summer, then in the winter you will always have an addition to the main course or an excellent ingredient in your favorite salad on the table.

Every housewife always prepares pickled cucumbers for the winter. It is impossible to do without pickled cucumbers when preparing many winter salads. Crispy pickled cucumbers with mustard seeds are good and go great with boiled potatoes. Mustard seeds are actively used in preserving cucumbers; they give a slight mustard effect, and in combination with dill, currant leaves and horseradish root they give a pleasant taste canned cucumbers and provide a pleasant crunchiness.

Taste Info Cucumbers for the winter

Ingredients

cucumbers (average size) - 2.5 kg;
dill - 1 bunch;
horseradish (root) - a piece;
currant leaves (black) - 2-3 pcs.;
garlic - 2 cloves;
cloves - 1-2 pcs. (bud);
mustard seeds - 1/2 tsp;
hot pepper
Products for brine per 1 three liter jar:
salt (not iodized) - 3 tbsp. l. (without slide);
sugar - 1 tbsp. l. (without slide);
vinegar 9% - 3 tbsp. l.

Time: 50 minutes + 6 hours for soaking. Servings: 1 three liter jar.

How to cook pickled cucumbers with mustard seeds for the winter

The photo shows the products necessary for preserving cucumbers. We choose cucumbers with pimples, but smooth cucumbers are not suitable for preservation. In addition, for cucumbers to be crispy, they should not be limp or soft. We buy fresh and firm cucumbers at the market. At home, immediately wash the cucumbers thoroughly and place them in a bowl of cold water. Keep in water for at least six hours, replacing the water with fresh water several times.

We wash the jars needed for preservation with water and baking soda, we sterilize them.

Wash the horseradish root thoroughly and remove the peel. Wash the spicy herbs and hot peppers required in the recipe.

Cut the horseradish root into small pieces. Peel two cloves of garlic and cut into slices. Cut the dill stems into pieces.

We lower some of the chopped ingredients to the bottom of a pre-sterilized jar.

Cut off the ends of the cucumbers from the stalk side. We tightly lay out the bottom row of cucumbers, place dill umbrellas and chopped pieces of sweet pepper on them.

Place the remaining cucumbers in a jar.

Place greens on top of the cucumbers. Fill the spaces between the cucumbers with dill sprigs. We make a triple filling of cucumbers. First pour boiling water over the cucumbers in the jar for 15 minutes. By measuring the water drained from the jar after 15 minutes, we will know how much marinade we will need. After boiling the drained water in a saucepan (each time when boiling, do not forget to add a little water to the pan to evaporate), pour it back into the cucumbers for 15 minutes. The third time we prepare a marinade from the same water. According to the recipe, add table salt and sugar to a saucepan with water and boil for two to three minutes. After pouring 3 tablespoons of vinegar into a jar of cucumbers and adding mustard seeds, pour the boiling marinade over the cucumbers and seal the jar with a boiled lid.

Then place the jar, neck down, under a warm blanket overnight. We store cucumbers in a cool place in the dark. After triple filling, cucumbers can be stored in the apartment.

Summer and early autumn are the time for preservation. And today we bring to your attention recipes for pickled cucumbers with mustard seeds for the winter. Mustard seeds make it possible to cover crispy and aromatic cucumbers; the cucumbers are strong and do not leave a bitter taste. Mustard seeds are actively used for preparing tomatoes, cucumbers and mushrooms. You may have noticed that store-bought gherkins also contain mustard seeds. Unlike powdered mustard, with mustard grains the marinade does not become cloudy and turns out transparent. There is no need to add a lot of grains; even a small amount will make an excellent winter snack.

Taste Info Cucumbers for the winter

Ingredients

cucumbers (medium) - 2.5 kg;
dill - 1 bunch;
garlic - 2 cloves;
cloves - 2 buds;
black pepper (peas) - several pieces;
currant leaves (black) - 3 pcs.;
mustard seeds - ½ tsp;
horseradish leaves - 2 pcs.
Marinade:
salt (non-iodized) - 3 tbsp. l. (without slide);
sugar - 1 tbsp. l. (without slide);
vinegar 9% - 3 tbsp.

Time: 50 minutes + 5 hours for soaking. Yield: 1 three-liter jar.

How to prepare pickled cucumbers for the winter with mustard seeds

According to this recipe, I prepare pickled cucumbers for winter every year. I add mustard seeds to the marinade, so preservation has never let me down. Pickled cucumbers are always crispy and very tasty.

I choose fresh and firm cucumbers at the market. This is a must. If the cucumbers are limp and soft, then they will not turn out crispy when preserved. In addition, I buy cucumbers not smooth, but with pimples.

Having brought home the cucumbers, I immediately carefully wash each fruit, one at a time, under running cold water. When the vegetables are thoroughly washed, I pour them into a suitable container and fill them with cool water. To make the cucumbers crispy, be sure to soak them for at least 5 hours in cold water. During this time, I change the water twice to fresh.

I wash the jar for winter preservation with warm water and baking soda. I sterilize the jar with steam, and keep the lid in boiling water for a couple of minutes to seal it. I wash the greens for winter harvesting. When the jar has cooled down a little, I place thoroughly washed herbs and spices, prepared for preservation according to the recipe, on the bottom of the jar. Finely chop the garlic cloves, large dill stalks and horseradish leaves.

I wash the cucumbers again in running water. I inspect each cucumber so that there are no contaminants left on it, which could be the reason why winter preservation can “explode.” After this, I cut off the ends of each fruit from the stalk side. Next, I place the prepared cucumbers tightly vertically on the greens in the jar. I cover the laid bottom row of cucumbers with dill umbrellas and begin to place the rest of the cucumbers on the first row, also tightly. When the jar is filled with cucumbers, I fill the voids between the cucumbers in the jar with chopped herbs, and cover the cucumbers with dill umbrellas and pieces of horseradish leaves on top. I'm boiling clean water. I completely fill the cucumbers and herbs in a jar with hot water for 15 minutes, and cover the jar. terry towel to keep warm. Then I drain the water from the jar back into the saucepan. Adding a little water (for evaporation), I bring the water to a boil again. I pour boiling water over the cucumbers again for 15 minutes. Again I drain the water from the cucumbers into the saucepan. Now it’s time to prepare the marinade for canning cucumbers. While I prepare the marinade, I cover the jar of cucumbers with a towel so that it does not cool down.

After adding sugar and salt to the water drained from the jar according to the recipe, I bring it to a boil, then reduce the heat. The marinade is cooked over low heat for 2 minutes. At the end, I add vinegar to the saucepan according to the recipe.

I carefully pour the newly boiled marinade into a jar, into which I first poured a pinch of mustard seeds.

I cover the jar with a boiled lid and seal it tightly.

Then I turn the jar of cucumbers upside down and wrap it in a warm blanket. I have a jar of cucumbers under my blanket all night. In the morning I pick up a jar of cucumbers to store for winter. I store pickled cucumbers closed in this way in the apartment, but in a cool and dark place.

Pickled cucumbers with mustard seeds, just like in the store

If you think that you have never tried such pickles before, then most likely you are mistaken. Surely you have purchased “Bulgarian cucumbers” in a store at least once in your life. So, this recipe will allow you to make exactly the same pickles! Very aromatic and deliciously crispy cucumbers have a unique taste and will perfectly complement your winter collection of preserves. The preparation is good as an appetizer for main courses or strong alcoholic drinks. The recipe is very simple, so even a beginner in the difficult business of canning can handle it.

Ingredients:

Pickling cucumbers – 6-10 pcs. (depending on size);
Mustard seeds – 1 tsp;
Allspice peas – 2 pcs.;
Dried cloves – 2 pcs.;
Garlic – 2-3 cloves;
Granulated sugar – 5 tbsp;
Coarse salt – 3 tbsp;
Cold boiled water – 550 ml;
Table vinegar – 6 tbsp;
Dry dill umbrellas – 1-2 pcs.

Preparation

First, you should soak the cucumbers in cold water in advance. This procedure will preserve the crunchy qualities of the vegetables, as well as remove any slight bitterness that may be present in them. Soak cucumbers for 2 to 8 hours.
Immediately before starting the canning process, prepare the container in which your product will be stored. For the specified amount of ingredients you will need one jar with a capacity of 1 liter. Wash the container thoroughly with baking soda, rinse under running water and leave to drain upside down.
Place dry dill umbrellas and peeled garlic cloves at the bottom of a dry jar.
Remove the cucumbers from the water and dry lightly with a paper towel. Cut off the tails on both sides of the fruit. Fill the jar with cucumbers, compacting them as tightly as possible.
Add a teaspoon of mustard seeds to the jar for cucumbers.

Now add granulated sugar and salt to a container with cucumbers. Due to the fact that more of the sweet ingredient is used, the pickles will acquire an incomparable taste.
Fill the contents of the jar with cold boiled water. Add two peas of allspice and the same number of dried cloves.

All that remains is to pour in the vinegar and send the jar to be sterilized.
Cover the bottom of a comfortable pan with a towel. Place the container with the workpiece on it. Pour cold water into the pan. The liquid should reach the very neck of the jar.
Cover the glass container with fragrant cucumbers with a sterile lid, then place the pan on the fire. Wait for the water to boil, then time it for 10 minutes. During this time, the cucumbers will change their color from green to emerald.
Roll up the sterilized jar with a lid and leave until completely cool. Move the pickled cucumbers with mustard seeds to the basement or pantry for the winter, where they can be stored until spring.

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Pickled cucumbers “For vodka” with mustard seeds

The name of the recipe speaks for itself. Such cucumbers are not only very crispy and aromatic, but also very piquant. The spicy taste comes from the use of chili peppers. Cucumbers prepared according to this recipe can be served at any festive table, all connoisseurs of strong alcoholic drinks will be delighted with such a mouth-watering snack! And the method of preparing pickles is so simple that even a novice housewife can handle it.

Ingredients:

Drinking water – 500-600 ml;
Mustard seeds – 1.5 tbsp;
Bay leaf – 2 pcs.;
Black currant and cherry leaves - 2 pcs.;
Hot red pepper – 0.5-1 pod;
Sugar – 2.5 tbsp;
Table salt – 2 tbsp;
Garlic – 2 cloves;
Dry dill umbrellas – 2 pcs.;
Vinegar – 1 tbsp;
Small cucumbers – 10-12 pcs.

Preparation

Prepare the cucumbers as usual: rinse and then soak in cold water for at least 2 hours.
By the time the cucumbers are sufficiently soaked, the container should be prepared. You will need one liter jar. Rinse the container with soda thoroughly, rinse and leave to drain.
Wash the currant and cherry leaves and place them in the bottom of the jar. Place dry dill umbrellas there.
Rinse the red hot pepper, remove the stalk, and cut the rest into rings about 1-1.5 cm wide. There is no need to remove the seeds. Add the hot pepper to the jar that already contains the fruit leaves.
Now place bay leaves and dry mustard beans into a container.

Peel and rinse the garlic, then add it to the jar.
Trim the tails located on both sides of each cucumber. Pack the prepared fruits tightly into a container with spices.
Bring drinking water to a boil. Depending on how full the jar is, you may need from 500 to 600 ml of liquid. Pour boiling water into the container with cucumbers, filling it to the very neck.
Scald the new lid with boiling water. Cover the jar.
Leave the cucumbers for 10 minutes. After the specified time, the liquid from the jar should be drained into a convenient saucepan. Aromatic water will make a very fragrant marinade.
Add salt and granulated sugar to the cucumber liquid. Place the saucepan with brine on the fire. Bring the marinade to a boil, stirring occasionally.
Pour hot brine over the contents of the jar. Pour in vinegar.

Roll up the jar with a lid, after boiling it in water for about 2-3 minutes.
Turn the workpiece upside down and wrap it in a warm towel. Leave until it cools completely, then move the aromatic cucumbers with mustard for storage to any convenient place.

Finnish pickled cucumbers with mustard seeds

Finnish pickled cucumbers are perfect for making salads, sandwiches, sandwiches or hamburgers. Due to the fact that vegetables are prepared in the form of circles, you can use large fruits for the recipe, which in their entirety will not fit into any jar. Very piquant, original, fragrant, crispy and deliciously tasty cucumbers will please you so much that they will become one of your favorite snacks both in winter and summer.

Ingredients:

Cucumbers – 2 kg;
Medium-sized onions – 4 pcs.;
Vinegar 9% - 0.5 tbsp.;
Unscented vegetable oil – 0.5 tbsp.;
Mustard beans – 4 tbsp;
Hot pepper – 1 pc.;
Sugar – 0.5 tbsp;
Salt – 0.25 tbsp;
Ground black pepper – 1 tbsp;
Garlic – 3 cloves;
Parsley - a small bunch.

Preparation

Prepare the container. Wash the jars and then leave them upside down until completely dry.
Rinse the cucumbers thoroughly. Trim the tails and cut the rest into circles about 1 cm thick. Place the main ingredient in a deep bowl.
Rinse the hot pepper and then remove the seeds and stem. Cut the ingredient into thin rings. Add to bowl with cucumbers.
Prepare the marinade. In a convenient bowl, combine vegetable oil, vinegar, sugar, salt and black ground pepper. Add the pressed garlic and mix well.

Pour the prepared marinade over the mixture of cucumbers and peppers. Mix the mixture thoroughly.
Cover the bowl with cucumbers with a towel and leave for 4 hours.
Remove the skins from the onion and rinse. Cut the vegetable into half rings or large cubes. Distribute the onions into dry jars. Do the same with mustard seeds.

Place clean parsley leaves in the bottom of the jars as well.
Place the soaked cucumbers in jars with onions and mustard, filling them to the very neck.
Pour the remaining marinade into the jars. Its quantity will increase noticeably due to the juice released from the cucumbers.
Place the container with cucumbers in the pan, having previously covered its bottom with a linen towel. Fill with water so that it reaches the necks of the containers.

Cover each jar with a sterile lid. Place the saucepan over medium heat and wait until the liquid boils, then sterilize the snack for 20 minutes (for 1-liter jars).
Tightly roll up the jars of Finnish-style cucumbers with lids. Turn over the container with the preparations, and then wrap it in a warm blanket.
After the pieces have cooled, place them in a dark place for storage.

Today my collection has been replenished summer preparations new beautiful and tasty jars. This time it's pickled cucumbers with mustard seeds. I cooked them for the first time, so I haven’t had a chance to taste them yet. But they say that cucumbers pickled with mustard seeds turn out very tasty and piquant.

And they can’t turn out not to be tasty :) The composition of the marinade is almost classic, guaranteeing a delicious sour-sweet-salty taste (my favorite version of the marinade). Mustard beans are planned to be passed on to pickled light cucumbers piquancy, sharpness and a breathtaking aroma (I managed to catch it a couple of seconds before screwing the cucumbers with lids.

In this harvest year I decided to close quite a lot of conservation, but little by little and varied. Since people have already moved into my closet not so long ago, it’s time for some “fun”. Well, a short summary at the end of preparing a couple of jars of pickled cucumbers with mustard seeds for the winter - I liked everything about the recipe. And visually, these cute jars already promise a lot. And in due time, after a couple of months, they will also, I’m sure, pleasantly surprise me with their taste. Just imagine, a plate of fried potatoes and some cucumbers pickled with mustard seeds. Mmmm, I already imagined it :)

Cooking time: 30 minutes

Number of servings – 1 l

Ingredients for 1 jar 0.5 l:

cucumbers
2 tbsp. table vinegar 9%
1 tbsp. Sahara
0.5 tbsp salt
dill umbrella
cherry and currant leaves
2-3 cloves of garlic
3 cloves
3 allspice peas
1-2 bay leaves
1 tbsp. mustard seeds

Recipe for pickled cucumbers with mustard beans

If you want to get not just pickled cucumbers, but crispy pickled cucumbers with mustard seeds for the winter, then you should soak them in ice water within a few hours. After such a “bathing”, the cucumbers will be “invigorated”.

Let's prepare the ingredients. cherry leaves, bay leaf, dill umbrellas, allspice, cloves, garlic and mustard seeds. We will also place salt, sugar and vinegar nearby.

We wash and sterilize the jars. Place on the bottom (per one 0.5 liter jar): 3 cherry leaves (can be currant), 1 bay leaf, 1 dill umbrella, 3 cloves, 3 allspice peas, 2 cloves of garlic.

Wash the cucumbers thoroughly with the soft side of the sponge, then cut off the “butts” and cut the cucumbers lengthwise into four parts. You don't have to cut it, but this way you can fit more of them into the jar. Fill the jars tightly with cucumbers.

Place a tablespoon of mustard seeds on top of the cucumbers. Why on top? This way the grains will beautifully “fall” onto the cucumbers along the entire height of the jar.

Boil the kettle and fill the jars with cucumbers with boiling water to the very edges. Cover the jars with sterile lids and leave for 20 minutes.

Then drain the water from the jars into the pan, add literally another 50 ml of water to it (so that there is no shortage when filling the jars for the second time). And put the water on the fire again. In the meantime, add a tablespoon of sugar, half a tablespoon of salt and two tablespoons of 9% vinegar into each half-liter jar.

Pour boiling water over the cucumbers again and immediately seal them with lids. Place the jars of pickled cucumbers on the lids and wait until they cool completely. Then we put the pickled cucumbers with mustard seeds in the pantry or closet for the winter.

That's the whole recipe. I hope you find it useful :) See you soon!

Once upon a time, a friend of mine, during a meeting, boasted of a wonderful recipe for a delicious dish. If she didn’t work in a good restaurant, then I most likely would have ignored it, as well as the rest of the information, since Tanyusha is a very emotional and sociable girl and you don’t always understand whether you need to know what she is telling or not. But everything related to culinary topics interests me, because she is the one who often tells me interesting recipes new dishes, which then become the decoration of my culinary collection.
It was a revelation to me that the restaurant prepared canned food. Indeed, as it turned out, such a salad is their signature appetizer, so several people constantly stand at this process and prepare such deliciousness. The fact is that sliced cucumbers with mustard seeds in jars for the winter are ready after a week, so this process goes on almost constantly for them.
The recipe itself is very simple, you just need to prepare the cucumbers: wash them and cut them into long quarters. In winter, I don’t prepare this salad from store-bought cucumbers, because I only take cucumbers from my mother’s garden beds.
Then add spices to the cucumbers in a bowl - salt, pepper and sugar, as well as mustard beans, then pour in vinegar and oil. Mix the cucumbers thoroughly and leave to marinate for 6 hours.
Then everything is simple: put it in dry jars very tightly and fill it with the resulting juice, subjecting it to the sterilization process. At home, this can be a water bath, microwave or oven; in production, an autoclave is used for these purposes.
The indicated recipe yields 7 cans with a capacity of 0.5 liters.

Ingredients:
- cucumber fruit – 4 kg,
- table vinegar (9%) – 1 tbsp.,
- granulated sugar (white) – 1 tbsp.,
- vegetable oil – 1 tbsp.,
- mustard (dry or grains) – 2 tbsp.,
- finely ground salt – 1/3 tbsp.,
- ground black pepper – 1 tsp.

We wash the cucumbers from sand and dry them with a towel. Then carefully cut lengthwise into four parts. If the fruits are large, you can cut them several more times.

Now add salt, granulated sugar, mustard and ground pepper to the bowl in which we put the cucumbers.
And then pour in table vinegar and vegetable oil.

Mix.
Allow 5-6 hours for pickling cucumbers (at room temperature).

Then place the cucumbers quite tightly into dry jars prepared in advance.

Pour brine on top (the one that was released during the pickling process) so that the cucumbers are completely covered.
Place the jars in a water bath and as soon as the water boils, sterilize them for 40 minutes.

Next, close the jars with lids and cover them so that they cool longer. Then we transfer the cucumbers with mustard seeds to the pantry or basement for the winter in storage jars. You can also cook