Cucumber salads in mustard dressing: recipes without sterilization for the winter

Salads for the winter from cucumbers in mustard dressing with the addition of spices do not require long-term heat treatment, the vegetables are elastic, they retain useful substances.

Rules for harvesting cucumber salads in mustard dressing for the winter

The variety of cucumbers for this type of winter harvesting does not play a role. Vegetables for salad are not used whole, but cut into pieces. It is necessary to ensure that the fruits are not overripe. You will have to peel and cut out the seeds from old cucumbers, their flesh will be tough, it will take more time for heat treatment, and this is undesirable for a salad with mustard dressing, because the product will lose some of its nutrients. Another feature of overripe fruits is that acid appears in the taste, which does not have the best effect on the quality of the workpiece.

To make a salad with mustard dressing tasty and stored for a long time, there are several tips for canning:

1. For processing, only fresh vegetables are used without rotten areas and mechanical damage.
2. Cucumbers for salad for the winter are taken small or medium in size, just picked. If the acquired fruits are not elastic enough, I dip them in cold water for 2-3 hours, during which time the cucumbers will completely restore turgor and maintain density in the workpiece.
3. For processing, well-washed vegetables are used. Medium fruits are cut in accordance with the salad recipe, and larger ones are smaller so that they do not remain raw during the time provided by the technology.
4. Banks for harvesting for the winter are washed with baking soda, rinsed, then sterilized in any convenient way.
5. The lids are lowered into a pot of water so that the liquid covers the surface, boil for several minutes.

Glass containers for blanks are used with a volume of up to 1 liter. An open salad is not stored for a long time, because mold appears on the surface, the product loses its nutritional value. For an average family of 4 people, the optimal capacity is 500-700 ml.

Approximately 700 kg of vegetables will go into a 1,3 ml container, the amount depends on the size of the cut according to the recipe. Pepper take ground black or allspice, it will take about 1 tsp. to the bank. Spices in the salad are not limited to the recipe, they can be excluded completely or you can add something from yourself. The main thing in salad technology is the time of heat treatment and compliance with the proportions of salt, sugar and preservative (vinegar).

Marinade with the addition of dry mustard will turn cloudy

Classic cucumber salad recipe in mustard dressing

For cucumbers canned for the winter in mustard filling, the following ingredients will be required:

• mustard (powder) – 1 tbsp. l.;
• small head of garlic – 1 pc.;
• apple cider vinegar (6%) – 1 cup;
• ground black pepper – to taste;
• cucumbers – 4 kg;
• vegetable oil – 1 glass;
• granulated sugar – 200 g;
• salt – 3 Art. l .;
• onions – 1 pcs.

The sequence of preparation of salad with mustard dressing:

1. Cucumbers are cut into round pieces.
2. Chop garlic and onion.
3. All salad components are combined in a wide bowl, mixed well, covered with a napkin or cling film on top.
4. Cucumbers are pickled for 1,5 hours, during which time they are mixed several times, all parts must be soaked with mustard filling.
5. The workpiece is packed in jars, lightly compacted with a spoon and the marinade remaining in the container is evenly distributed.
6. A kitchen towel is placed at the bottom of a wide saucepan, jars of salad are placed, covered with lids for seaming, water is poured so that the jars are ¾ covered with liquid.
7. When the water boils, stand for 25 minutes.
8. The jars are taken out of the pan and rolled up hot, covered with a blanket or blanket, left to cool for 24 hours.

Canned cucumbers with garlic and pepper are sent to the basement after cooling completely.

Cucumbers for the winter in an oil-mustard filling with herbs

For a salad recipe with mustard dressing, you will need a bunch of fresh dill and 5 sprigs of parsley, if you like the smell of basil, you can add its leaves.

Components:

• refined oil – 0,5 l;
• preservative (vinegar 9%) – 100 ml;
• cucumbers – 2 kg;
• onions – 4 medium head;
• sugar – 30 g;
• salt – 30 g;
• ground pepper – ½ tsp;
• mustard – 1 tbsp. l.

Recipe:

1. Cucumbers are divided with a knife into small pieces of equal size.
2. Onions are chopped into half rings.
3. Vegetables are combined in a bulk bowl, chopped parsley and dill are added.
4. Add all ingredients and marinate for 2 hours.
5. Packed in pre-sterilized jars, pour mustard filling on top, adding the same amount to each container.
6. Boil in a pot of water for 25 minutes.

Hermetically close, put the workpiece upside down and wrap well. Leave for several hours (until completely cooled).

Cucumbers, cut into slices in mustard filling for the winter

Cucumbers in the amount of 4 kg, not exceeding 15 cm in size, are first cut into 4 parts along the length, then divided in half. If large cucumbers are taken for canning for the winter, the slices in mustard filling should not be more than 7 cm in length and 2 cm in width.

Components:

• sugar – 1 glass;
• water – 1 glass;
• preservative (vinegar) – 150 ml;
• vegetable oil – 150 ml;
• pepper and salt – 30 g each;
• mustard – 60 g;
• garlic – 1 head.

Mustard filling technology:

1. Bulk components are mixed in a bowl, added to chopped vegetables.
2. Garlic cloves are rubbed, added to cucumbers.
3. Enter the liquid components. In order for the vegetables to let the juice out better, in the process of mixing they are slightly squeezed with your hands.
4. Cucumbers are left to soak in the marinade for 3 hours, after 30 minutes they are mixed.
5. Arranged tightly in jars to leave as few empty areas as possible.
6. The marinade is poured, covered with lids, set for sterilization for 15 minutes.
7. Hot jars are rolled up with lids.

Delicious cucumbers in mustard-garlic dressing for the winter

Before preparing a blank with mustard filling for the winter, garlic cloves are crushed. Cucumbers are cut into narrow circles.

Necessary components for a recipe for 4 kg of the main product:

• a bunch of dill leaves;
• garlic – 2-3 heads;
• apple preservative – 1 cup,
• sugar – 1 glass;
• refined oil – 1 cup;
• mustard – 2 tbsp. l .;
• table salt – 2 tbsp. l.;
• pepper of any variety – 1 pc.

The technology of harvesting salad with mustard dressing for the winter:

1. Mix dry spices.
2. Cucumbers are placed in a saucepan, dry mixture, dill and garlic mass are added.
3. Apple preservative, oil are added, everything is intensively mixed, covered for infusion for 1,5-2,5 hours.

Packed in pre-prepared containers, sterilized for 15 minutes and sealed.

Crispy cucumbers in mustard-pepper filling for the winter

For winter preparation of salad with mustard dressing, you must:

• water – ½ cup;
• mustard – 2 tbsp. l .;
• vegetable oil – 1 glass;
• granulated sugar – 1 glass;
• apple preservative – 1 cup;
• cucumbers – 4 kg;
• hot red pepper, allspice – to taste;
• salt – 1,5 Art. l .;
• garlic – 1 small head.

Recipe sequence:

1. The fruits are cut into rings, the garlic is rubbed on a grater.
2. Combine vegetables, spices and water, mix thoroughly, pickle cucumbers for 2 hours.
3. Packed in containers, compacted, topped up with juice left over from pickling.
4. Sterilize in water for 15 minutes.
5. Roll up and warm.

Parts of vegetables are stacked tightly so that there is no empty space left.

Cucumbers preserved in mustard dressing without sterilization

Cucumbers (4 kg) are cut into slices, garlic cloves are crushed. For harvesting for the winter take:

• mustard paste and salt – 1,5 tbsp. l.;
• butter, sugar, apple preservative – ½ cup each;
• garlic – 1 medium head;
• black and red pepper – to taste (in the same amount).

Canning:

1. The cut and ingredients are combined, intensively mixed, incubated for 1,5 hours (90 minutes).
2. Spread the products in a bowl for cooking, boil for 5 minutes.
3. Lay out in glass containers, close.

Banks are well insulated with a blanket, blanket or old jackets so that cooling takes place gradually within two days.

How to roll up spicy cucumbers in mustard dressing for the winter

The recipe contains a pod of hot pepper, so the preparation for the winter will turn out to be quite spicy. The amount of the component can be reduced or replaced with red ground to taste.

Components of blanks with mustard filling:

• cucumbers – 2 kg;
• mustard, salt, granulated sugar – 50 g each;
• bitter pepper – to taste;
• preservative and refined oil – 90 ml each.

Technology sequence:

1. Cucumbers are cut into arbitrary parts, pepper into thin rings, after removing the seeds.
2. All components are combined in a wide container, covered, thoroughly mixed beforehand, and kept for about two hours.
3. Arrange in jars, fill with marinade, cover with lids and shake well.
   Important! The sterilization time is counted from the moment the water boils and is about 15 minutes.
4. When hot, they roll up the lids, insulate.

A simple and quick recipe for cucumber salad in mustard dressing

If there is not enough time, and vegetables need to be processed, you can make cucumbers preserved in mustard filling according to a recipe with fast technology.

Components:

• sugar, oil, vinegar – 1 glass each;
• cucumbers – 4 kg;
• any kind of mustard and salt – 1,5 tbsp. l.;
• garlic and pepper – to taste and desire.

A quick method for preserving salad with mustard marinade:

1. Cucumbers are cut into longitudinal pieces of medium size, garlic cloves into 6 parts.
2. Take a container with a wide bottom so that the layer of raw materials in it is not thick.

   

3. Mix all the ingredients with vegetables, lightly crush the slices.
4. A wide but shallow plate is placed on top, a weight of 1 kg is placed on it (this can be a pack of salt, a bottle of water). The load is needed so that the pieces give juice faster, but if the weight is large, it will crush the workpiece.
5. Marinate 40 minutes.
6. Then the vegetables are laid out in a saucepan, boiled for 5 minutes.

Lay out boiling in containers and roll up. The time required to prepare the product for the winter will be within 1 hour.

Storage Rules

Cucumbers canned in mustard sauce are stored in the same way as all preparations for the winter: in a basement or pantry without access to light and at a temperature not higher than +10 ⁰C.

But the product has a longer shelf life than other blanks, because mustard prevents the fermentation process. Lettuce can be consumed within three years. Open jars are kept in the refrigerator, cucumbers will not lose their nutritional value for 7-10 days.

Conclusion

Salads for the winter from cucumbers in mustard dressing are well preserved, do not require long-term heat treatment. The technology of recipes is simple. The product is tasty, the vegetables are elastic. Salad is suitable as an addition to meat dishes, boiled or fried potatoes.