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

17.10.2019

Based on a 1 liter jar:

cucumbers (medium size);
fresh garlic - 3 cloves;
black pepper - 3 peas;
clove pepper - 3 peas;
Bay leaf;
coarse salt - 0.03 kg;
vinegar 9% - 0.09 l;
boiled water - 0.55 l;
mustard (seeds) - 0.01 kg;
dry dill;
oak leaves.

What to do:

Take small, strong cucumbers. Soak them for 3 hours in cold water.
Wash glass containers with baking soda and wipe dry. Do not use detergents: the smell will permeate the cucumbers.
Be sure to boil the lids.
Boil water. 1.5 liters is enough. Cool to room temperature.
Distribute herbs and spices evenly into dried containers.
Don't forget the mustard. Recipes of this kind involve the use of mustard seeds. Spicy lovers are advised to add chili peppers.
Remove the soaked cucumbers from the liquid. Place on a cloth and dry.
Place dried cucumbers in glass containers. It is recommended to place the first row vertically, and then - how they will be laid.
Pour sugar and salt into containers (more sugar, less salt). Pour in cooled boiled water. Pour in vinegar.
Cover containers with sterile lids. Remove the lids using tongs, not your hands.
Line the bottom of the container in which the jars will be sterilized with a cloth. Sterilization time for jars: liter - 15 minutes, three-liter - 20 minutes. Count the time from the moment the water boils.
During sterilization, cucumbers in jars will change color. If they were green, they will turn emerald.
After sterilization, the jars do not need to be wrapped. There is also no need to turn it over. Place them in a draft. When they cool down, put them in the refrigerator.

In addition to what is stated in the recipe, you can add some of your favorite spices, the properties of which, in your opinion, can improve the taste. Don't overdo it with garlic. It makes the cucumbers less crunchy.

Crispy gherkins in sauce with mustard seeds and onions: step-by-step recipe

For a 1.5 liter jar:

gherkins;
onions - 0.1 kg;
ketchup - 0.1 kg;
black pepper - peas - 0.003 kg;
mustard seeds - 0.01 kg;
vinegar essence 70% - 0.005 l;
salt - 0.06 kg;
sugar - 0.05 kg;
water - 1 l;
dill (umbrellas) - 0.01 kg;
bay leaf - 0.002 kg;
cloves - 0.003 kg;
garlic - 0.03 kg.

What to do:

Make the sauce right away so you don’t have to worry about it later. Mix ketchup with finely chopped and pre-sautéed onion. Set aside.
Soak cucumbers in cold water. 4-5 hours is enough.
Wash jars and lids with baking soda. Wash thoroughly and sterilize.
Drain the cucumbers. Trim the ends.
Place spices and herbs in a glass container. Add mustard seeds.
Place the gherkins tightly in a container. Boil water.
Pour boiling water into the container with the gherkins. Leave for 15 minutes.
Prepare the brine: water + sugar + salt. Boil, add sauce, stir. Pour into container with cucumbers. Pour in vinegar.
Roll up the container with a lid. Turn over. Let cool completely.

Preserving gherkins in sauce gives excellent results. The main thing is to follow the recipe strictly, you will get a delicious product.

Preserving cucumbers with mustard powder: a simple recipe

What you will need:

medium-sized fresh cucumbers - 0.35 kg;
young carrots - 0.1 kg;
garlic - 0.01 kg;
young dill – 0.02 kg;
coarse salt – 0.015 kg;
sugar - 0.01 kg;
vinegar 9% – 0.02 l;
drinking water;
allspice peas – 3 pcs.

Cooking process:

In this recipe for preservation with mustard powder, the cucumbers must first be soaked for 5 hours, then cut into “barrels”.
An hour before preservation, prepare the container. Sterilize her. Place dill and garlic in the prepared container.
Place cucumbers in a jar. We put it vertically: this will make it easier to take it out later.
Process the carrots and cut into slices. Place on top of the cucumbers.
Pour boiling water over the cucumbers. Leave for 10 minutes. Then pour the water into a separate pan. Pour coarse salt and sugar into it. Boil the marinade. Add a spoonful of powdered mustard. Add clove pepper.
Pour the prepared marinade over the cucumbers.
Roll up (tighten) the jars.

Preserving cucumbers with mustard and horseradish leaves: recipe in liter jars

What you will need:

green cucumbers - 6 kg;
whole mustard seeds - 0.06 kg;
salt - 0.18 kg;
granulated sugar - 0.25 kg;
garlic - 0.1 kg;
horseradish (leaves) - 0.06 kg;
fresh dill - 0.06 kg;
fresh parsley - 0.06 kg;
vinegar - 0.06 l.

What to do:

Process the cucumbers and soak in water for 3 hours.
Place greens, garlic, horseradish, and mustard seeds on the bottom of a liter glass container. There are cucumbers on them. On top of the cucumbers is dill.
Pour boiling water over the filled container. Do not roll up, but close with a lid. Leave for 15 minutes. Pour out the water. Repeat this process again.
The marinade must be prepared separately for each container. To do this, pour water from the container into a saucepan, add sugar and salt (0.02 kg and 0.03 kg). Boil. Pour vinegar (0.01 l) into a container. Pour boiling prepared brine on top.
Roll up the containers with sterilized lids.
Place the jars on the lids. Wrap yourself in a warm blanket. Leave for a day. Refrigerate.

Preserving cucumbers with mustard in slices

What you will need:

cucumbers - 1 kg;
garlic - 0.015 kg;
mustard powder - 0.005 kg;
black pepper - 0.003 kg;
sugar - 0.01 kg;
vinegar essence - 0.0018 l;
water - 0.055 l;
salt - 0.017 kg;
refined oil - 0.12 l;
fresh dill - 0.01 kg.

What to do:

Select straight, thin cucumbers. Wash them, process (cut off the ends). Cut lengthwise into middle slices. The first records may not be used.
Place the prepared plates in a large saucepan. Add crushed garlic cloves to them. Then - chopped dill, salt, pepper, mustard and sugar. Pour in vinegar and refined oil. Pour in water.
Leave for 2 hours. Do not pour out the juice.
Place cucumber slices into prepared containers. Pour cucumber juice into them.
Take the pan big size. Line the bottom of the pan with a cloth. Pour in hot water (70°Ϲ). Move the pan to high heat.
Then place the jars into the pan. Cover with lids. Water - up to the shoulders of the cans.
When boiling, reduce the heat to low. Cover the pan with a lid. Sterilization of jars – 20 minutes.
Then carefully remove the jars. Roll up the lids. Wipe the containers dry. Wrap in a blanket for 2 days.

Cucumbers with mustard, cherry and currant leaves: a fragrant recipe

For a three-liter jar:

green cucumbers - 1.5 kg;
chili capsicum - 0.05 kg;
clove pepper - 0.01 kg;
dry dill - 0.02 kg;
garlic - 0.03 kg;
dry mustard - 0.03 kg;
cherry and currant leaves - 0.01 kg each.

For the brine:

water - 1.5 l;
vinegar - 0.05 l;
sugar - 0.05 kg;
salt - 0.06 kg;
vodka - 0.1 l.

What to do:

Boil the brine. Place water in a large saucepan on the fire. Add sugar, salt and boil. After boiling, remove from heat. Pour in vinegar.
Place some of the dill, garlic, berry leaves, and all the mustard on the bottom of the glass container.
Mix the cucumbers with the remaining ingredients.
Pour over hot marinade. Leave for an hour.
Drain marinade. Boil. Fill again.
Add a glass of vodka. Close with lids.

Pickled cucumbers with mustard (video)

All recipes give excellent results. The cucumbers turn out great! It’s a wonderful appetizer, they’ll go great in a pickle sauce, and they’ll look great in a salad. Definitely something you will be pleased with.

If you try to add ready-made mustard in the form of a sauce to the marinade for preparation, this will be a mistake. This, of course, will not spoil the taste, but it will not have the expected effect. To make cucumbers have a nice crunch, you need to use mustard powder or seeds. In addition to mustard itself, a variety of spices and seasonings are added to cucumbers, including: dried or umbelized dill, a variety of peppercorns and powder, leaves of cherry, currant, oak, horseradish, parsley, coriander, cloves, garlic.

The five most commonly used ingredients in cucumber and mustard recipes for the winter:

There are special recipes for cucumbers with mustard, which include not quite classic and traditional products. For example, ketchup pumpkin seeds, sunflower, sesame, honey, vodka. All of them, of course, affect the final taste. With such an abundance of cooking options, the hardest thing is not to get lost. It is best to focus on your own preferences.

In addition to adding crunch, mustard is supposed to add brightness to the cucumber peel. Those look more appetizing. If mustard is present, vinegar is not required in most cases. But sugar is added as a preservative along with vegetable oil (for the same purpose). However, many housewives still add vinegar to marinades to be safe.

Five of the fastest recipes for preparing cucumbers with mustard for the winter:

The proportions are as follows: usually one teaspoon of powder is enough for a liter jar. Spicy lovers can increase up to 1.5 tsp. Cucumbers can be taken whole and the same size (for beauty and better salting), or they can be cut into circles, cubes, or quarters. Also add onions and other vegetables to them if desired. And don’t let the cloudy color of the brine or marinade scare you - that’s how it should be.

By the way, in some cases, diluted mustard in the form of sauce is also used. The one that also contains grains goes especially well.

I simply love cucumbers with mustard, as well as with ketchup - these options for pickling cucumbers are very successful. Such blanks must certainly be on the shelves of bins. Otherwise, how to treat guests in winter? And sometimes we ourselves want all sorts of pickles...

The marinade with mustard has everything - a light sweet note, a pleasant distant mustard aroma, the taste of garlic, herbs - well, everything is very successful and harmonious here. If you have harvested cucumbers and can’t come up with new pickling options, here’s mine - you’ll probably be satisfied.

To prepare pickled cucumbers with mustard and butter for the winter, take the products according to the list.

An hour and a half before cooking, pour in the cucumbers cold water, maybe even iced. Afterwards, rinse the cucumbers thoroughly and cut off the tails on both sides.

Cut the cucumbers into a bowl or basin: if they are large, cut them into cubes; if they are small, just cut them into two halves.

Separately mix vinegar, oil and granulated sugar in equal parts. Add dry mustard, chopped parsley and salt and pepper. Mix.

Squeeze two cloves of garlic on a press and add to the marinade. Mix well.

Pour the marinade over the cucumbers, mix thoroughly and leave for 3-4 hours alone. During this time, the cucumbers will release juice.

After four hours, prepare the jars - wash and sterilize thoroughly in a convenient way. Fill the jars with cucumbers and pour in the marinade.

Now the cucumbers need to be sterilized: half-liter jars - 15 minutes, liter jars - 25 minutes. Don't forget to cover the bottom of the pan with a cloth so that the jars don't burst during the process. Then carefully remove the jars and seal them tightly with sterile lids. Place the jars upside down, cover with a blanket and leave for a day. For the winter, put the pickled cucumbers with mustard and oil in the cellar or pantry.

Bon appetit!

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

Prepare cucumbers and other ingredients for pickling.

Cucumbers are placed in jars along with leaves and other seasonings.

Fill with cold brine and leave for two days at room temperature.

After the set time has passed, drain the liquid from the jars with cucumbers and pour clean cold water into them.

Pour one tablespoon of dry mustard powder into a 1 liter jar.

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 pickles with mustard for the winter without vinegar

The washed vegetables are placed tightly in a container and filled with clean water.
While the cucumbers are saturated with water, the jars are prepared, thoroughly washed and sterilized.
The cucumbers are rinsed again and the ends are cut off.
Garlic and herbs are placed in empty jars, cucumbers are placed on top.
Salt is poured into the jars and boiling water is poured.
Jars of cucumbers are left to ferment for several days. Remove the film that forms on the surface with a clean spoon.
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.
Mustard powder is poured into jars with cucumbers and boiling brine is poured.
The rolled up 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

We wash the jars thoroughly.
Pour 1 tsp into the bottom of the jars. mustard seeds.
Place the cucumbers tightly together with pieces of garlic, onions and horseradish leaves.
Prepare the marinade from three liters of water, sugar, salt and vinegar. It needs to be boiled and cooled.
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.
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.
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 own juice with mustard they 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

Grate a cucumber or half of it if the fruits are large, onto the bottom using a coarse grater.
IN vertical position whole cucumbers are placed, then grated again - and so on until the end, the top layer is grated.
Salt and mustard are poured on top, garlic is added.
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.
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!

Pickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved in almost every family. The process of preparing it is known to every housewife and is passed down from generation to generation.

Sometimes recipes are supplemented and enriched with new ingredients. Of particular value are proven recipes that even a beginner can cope with the task.

Cucumbers with mustard for the winter - general principles of preparation

For cooking canned cucumbers they must first be soaked in a large amount of clean water for 4-12 hours, depending on the condition of the product. It is recommended to change the water 2-3 times. Place greens on the bottom of a prepared, clean and sterilized jar: parsley, garlic, dill and horseradish leaves. The soaked cucumbers are placed tightly in the jar to the very top. Some recipes call for cutting them lengthwise into several pieces. Dill branches with seeds are placed on top and marinade is poured over.

It is the marinade that gives the product its unique taste. It is prepared separately in a saucepan and then poured into a jar. To prepare the marinade you need pure water, sugar, salt, mustard, vinegar and individual ingredients for each recipe. The water is brought to a boil, the ingredients are added and the prepared boiling solution is poured into the cucumbers in the jar.

In some recipes, jars with cucumbers and marinade are left to stand for several days, in others they are rolled up and sterilized immediately, after which they are insulated until they cool.

Cucumbers with mustard for the winter - preparing food and dishes

For cucumbers, you usually need to prepare a large number of greens, horseradish and garlic. Parsley and dill are thoroughly washed with running water and dried. Sometimes they need to be chopped. Horseradish leaves and roots are washed and also chopped. The garlic is peeled; if the cloves are large, they are divided in half. The cucumbers are soaked.

Utensils for preservation must be selected and prepared in advance. To do this, choose 1-3 liter jars. They are thoroughly washed with soda and sterilized along with the lids. The glass should not be damaged, otherwise the jar may burst, and all the work and products will be lost.

Use an enamel or steel pan for preparing the marinade. Its size depends on the number of cucumbers and mustard being prepared for the winter.

Recipe 1: Cucumbers with whole mustard

This is a simple recipe that will take 2-3 hours to prepare, excluding the preparation of the cucumbers. The finished product is crispy, has an islandy taste, and is suitable for use in pure form or as a savory addition to a salad.

Components:

Whole mustard seeds – 6 tsp;

Green cucumbers – 6 kg;

Large rock salt– 10 tbsp. l.;

Granulated sugar – 10 tbsp;

Head of garlic – 2 pcs.;

Greens – horseradish leaves, sprigs of dill and parsley;

1 liter jars;

Preparation:

First we act on the basic principles. After the top dill has been laid, 2-3 cloves of garlic are added to it, depending on the size. A full jar is filled with boiling water and, without rolling up, closed with a lid. Let it brew for 15 minutes, after which the water is carefully drained; you can use a special nylon lid with holes. The operation is repeated 1 more time.

The marinade is prepared separately for each jar. To do this, strain the water from the jar into a saucepan, add sugar and salt, 1 tbsp each. and boil it. Place half a teaspoon of mustard seeds and one teaspoon of vinegar into a jar. From above everything is poured with boiling prepared solution. The jar is rolled up with pre-prepared and sterilized lids.

All containers are placed on lids, wrapped in warm blankets and pillows and left for 20-30 hours so that the preservation cools down and can be moved to a cooler place.

Recipe 2: Cucumbers with dry mustard

This recipe contains vegetable oil, which gives cucumbers with mustard for the winter tenderness and a light oily taste. The manufacturing process takes longer, but the results exceed all expectations.

Components:

Dry ground mustard – 2 tbsp;

Green cucumbers – 4 kg;

Granulated sugar – 1 cup;

Vinegar – 1 glass;

Sunflower oil – 1 glass;

Ground pepper 1 tbsp;

Coarse rock salt – ½ cup;

½ liter jars;

Preparation:

After soaking, the cucumbers are cut lengthwise into 4 parts and placed in a large saucepan. Salt, vegetable oil, sugar, pepper, vinegar and dry mustard are also added there. All ingredients are mixed and left to infuse for 6 hours.

After the time has passed, the cucumbers are placed in jars and poured with the resulting marinade. Before rolling, the jars are sterilized for 40 minutes.

Recipe 3: Oak Leaf Cucumbers

The ingredients in this recipe include oak leaf. Adding it when pickling and preserving preserves the firm consistency of cucumbers with mustard for the winter and makes them crispy.

Components:

Dry mustard – 0.5 tbsp;

Green cucumbers – 4 kg;

Oak leaves - 40 pcs.;

Dill greens – 2 bunches;

Coarse rock salt – 2 tbsp;

Garlic – 1 head;

Horseradish root – 1 pc.;

Add pepper to taste;

Preparation:

The first stages of preparation proceed according to general rules. Cucumbers are placed in a jar with spices, oak leaves and herbs. The brine is prepared separately from 1 liter of water, mustard and salt. The resulting solution is cooled to a temperature of 20-23 degrees and poured into jars, which are left to infuse for 2-3 days. The containers are left indoors at room temperature so that the fermentation process takes place more intensively. Afterwards, the brine must be drained and brought to a boil again. The jars are filled again and rolled up.

Recipe 4: Original cucumbers

Cucumbers with mustard for the winter according to this recipe are especially aromatic. This happens due to the addition of celery and tarragon to the cooking process. These cucumbers can be used both independently and in salads.

Components:

Dry mustard – 160 g;

Green cucumbers – 4 kg;

Dill with seeds – 4 pcs.;

Dill greens – 6 sprigs;

Parsley – 4 sprigs;

Celery greens – 4 sprigs;

Tarragon greens - 4 sprigs;

Garlic – 6 cloves;

Water – 4 l.;

Coarse rock salt – 260 g;

Preparation:

Cucumbers are selected as similar in size as possible. Together with the greens, which are distributed equally, they are laid out in layers in jars. You must first prepare a brine from water, salt and mustard, and cool it. Cold brine is poured into jars of herbs, spices and cucumbers and fermented for 3 days. The same brine is drained, brought to a boil, and again poured into jars, sterilized for 30 minutes and sealed.

Recipe 5: Canned cucumbers with onions

This is an old and proven recipe. Cucumbers are firm and flavorful; they go great as a stand-alone cold appetizer or in combination with other ingredients in salads. Onions that are preserved together with cucumbers are also very tasty.

Components:

Ground mustard - 300 g;

Green cucumbers – 3 kg;

Onion – 300 g;

Granulated sugar – 1 cup;

Coarse rock salt – 4 tbsp;

Dill greens – 2 bunches;

Bay leaf- 2 pcs.;

Ground black pepper is added to taste;

Water – 3l;

Vinegar - ½ cup

Preparation:

This recipe doesn't go according to the usual plan. Prepared cucumbers are placed in large saucepan, it is poured there required amount water, and add all the ingredients. Onions and dill must first be finely chopped. The solution along with the cucumbers is boiled for 15 minutes over low heat.

Next, the cucumbers are taken out and placed in prepared, pre-sterilized jars. Pour the boiling marinade that remains in the pan over the top. The rolled up jars are turned over onto lids and wrapped in a warm blanket for a day.

Recipe 6: Spicy cucumbers with mustard for the winter

This recipe has been developed for lovers of spicy cold appetizers and savory canned cucumbers. Thanks to hot pepper, which is canned along with the rest of the ingredients, the taste is pleasantly spicy.

Components:

Ground mustard - 1 tbsp. l.;

Green cucumbers – 5 kg;

Dill with seeds – 300 g;

Horseradish – 30 g;

Hot pepper pods – 2 pcs.;

Garlic – 1 head;

Water – 2.5 l;

Coarse rock salt – 250 g;

Preparation:

The first stages of preparation follow the general rules. Washed and prepared cucumbers are placed in jars along with herbs and spices. Hot pepper is placed at the bottom of each jar. The marinade is prepared according to the standard recipe, cooled and poured into each jar. After 3 days, the liquid is drained from the cans and brought to a boil. Bottles with cucumbers are filled with boiling brine and rolled up.

Recipe 7: Cucumbers with mustard for the winter with basil

Basil lovers will love these cucumbers. Tasty, crispy, with a pleasant aroma, they can be served as a separate dish. Preparation will not be difficult, and the result will exceed all expectations.

Components:

Mustard – 100 g;

Green cucumbers – 5 kg;

Water 4.5 l;

Vinegar – 0.6 l;

Coarse rock salt – 100 g;

Granulated sugar – 100 g;

Horseradish root – 1 pc.;

Dill inflorescences – 20 g;

Dried basil – 1 tbsp. l.;

Fresh basil – 5 sprigs;

Preparation:

Cucumbers and greens are prepared according to general rules, washed and placed in a jar. Horseradish root, dry basil and mustard are also placed there.

Separately, you need to prepare a marinade, which includes: water, salt, vinegar, sugar. First, salt and sugar are poured into boiling water, after they dissolve, vinegar is poured in and the marinade is immediately removed from the stove.

The hot prepared solution is poured into jars of cucumbers, placed in boiling water and sterilized for 10-15 minutes, after which they are rolled up.

Recipe 8: Canned cucumbers with vodka

Components:

Ground mustard - 1 tbsp. l.;

Green cucumbers – 3.5 kg;

Vodka – 3 tbsp. l.;

Dill greens – 1 bunch;

Allspice – 12 peas;

Horseradish greens – 2 leaves;

Garlic – 6 cloves;

Sweet pepper – 3 pcs.;

Hot pepper – 1 pc.;

Bay leaf – 2 pcs.;

Currant leaves – 12 pcs.;

Cherry leaves – 12 pcs.;

Granulated sugar – 150 g;

Coarse rock salt – 200 g;

Water – 3 l;

Vinegar – 150 ml;

Preparation:

Cucumbers are prepared according to the standard procedure. Sweet peppers are washed, seeded and cut into pieces. Also coarsely chop the greens and garlic. The ingredients are placed in a jar along with cucumbers according to the general rules: the greens should be at the bottom and at the top of the jar. Gorky and Bell pepper laid out on the bottom on greens.

Boil water, pour into jars and cover with lids. Let it brew for 20 minutes. Drain the water, bring to a boil again and repeat the process. The brine is prepared for each jar separately. To do this, pour water from the container with cucumbers into a saucepan, add sugar and salt, evenly distributing the entire specified volume among all jars. Before pouring the boiling marinade, mustard and vodka are poured into the bottles. The jars are rolled up and insulated for a day.

Cucumbers with mustard for the winter - subtleties and useful tips

Oak and cherry leaves contain tannins, so they are often added to preserves to maintain the firmness of the product.
For correct definition salt concentration in the marinade, our grandmothers used raw egg. If the salt concentration is low, the egg will lie at the bottom of the container, but if there is enough salt, it will float to the surface.
When canning cucumbers, the required ingredients are salt, sugar, vinegar and mustard. The remaining spices and additional products can be added as desired, experimenting with flavors every year.
If pieces of horseradish roots are placed not only on the bottom, but also in top part jars, this will prevent the process of mold formation.