Cucumbers for the winter with mustard powder (dry mustard): salting and pickling recipes

Cucumbers with dry mustard for the winter are not only tasty, but also crispy. Therefore, they have been very popular for several centuries. They are used as an appetizer for strong alcohol, served with hot potatoes, added to pickle or a variety of salads.

Rules for pickling cucumbers for the winter with mustard powder

Pickled cucumbers with dry mustard for the winter are a frequent guest on the tables in many families. To make them really tasty and crispy, you need to follow simple rules:

1. The vegetable is washed and soaked in a large volume of clean water. Withstand 12 hours. During this time, the fluid is changed three times.
2. Containers are used only clean and pre-sterilized. Greens are always laid out at the very bottom.
3. Prepared cucumbers fill the container tightly and to the very neck. For flavor, dill branches are placed on top and poured with hot marinade.

It is the marinade that gives a unique flavor to a salty and pickled product. It is prepared in a separate container, and then poured into jars. The pan is used steel or enameled.

Salted and pickled gherkins look spectacular

Classic recipe for cucumbers with mustard powder for the winter

Cucumbers with mustard powder for the winter are rolled up as a whole. Canned gherkins look very nice. The brine may be cloudy, but this is normal. This is how the addition of mustard affects his condition.

Required:

• water – 1 l;
• mustard powder – 80 g;
• table salt – 40 g;
• vinegar 9% – 200 ml;
• gherkins;
• sugar – 190 g;
• black pepper (peas) – 5 g.

pickling process:

1. Soak cucumbers overnight in ice water. They can not be soaked in the event that a freshly harvested crop is used for pickling.
2. To boil water. Sprinkle dry mustard and sugar. Salt and pour vinegar. Boil five minutes.
3. Prepare banks. Fill them with cucumbers. It is necessary to fold vegetables as tightly as possible.
4. Pour in the brine. Cover with lids, but do not twist.
5. Place in a large pot of hot water. Sterilize 17-20 minutes. Roll up.
6. Flip. Cover with a warm blanket at night.

For harvesting, it is more convenient to use 1 liter cans

Pickled cucumbers for the winter with dry mustard

Cucumbers for the winter with dry mustard powder always turn out tasty and crispy. They are ideal for boiled, fried and stewed potatoes.

Required:

• gherkins – 3 kg;
• garlic – 3 lobules;
• filtered water – 1 l;
• bay leaves – 2 pcs.;
• peppercorns – 5 g;
• mustard powder – 20 g;
• coarse salt – 60 g;
• chili pepper – 1 pod.

Cooking process:

1. Cut garlic cloves into several cloves, and chili peppers into rings.
2. Prepare banks. Put the sliced ​​uXNUMXbuXNUMXbfood in equal proportions on the bottom. Sprinkle in peppercorns and bay leaves.
3. Rinse the gherkins and soak for several hours. Transfer to banks.
4. Pour water into a saucepan. Salt. Set to medium burner. When bubbles begin to form on the surface, close the lid and cook for three minutes. Pour boiling water over gherkins.
5. Cover with lids. Leave warm for two days. Remove foam regularly.
6. Sprinkle dry mustard. Leave for six hours.
7. Drain the brine into a saucepan. Pour in some water and lightly salt. Boil for a quarter of an hour, constantly removing the foam.
8. Pour over vegetables and roll up.

The workpiece is left upside down for a day under a warm cloth.

Pickled cucumbers with mustard powder for the winter in liter jars

The proposed volume of ingredients is calculated for a 1 liter jar.

Required components:

• horseradish leaves;
• bulb – 1 average;
• dry mustard – 7 g;
• cucumbers – how much will fit;
• dill;
• sweet pepper – 1 large;
• garlic – 2 cloves.

Marinade (for 1 liters of water):

• coarse salt – 40 g;
• black pepper (peas) – 3 g;
• pepper (allspice) – 2 peas;
• cloves – 2 bud;
• sugar – 40 g;
• vinegar essence – 10 ml.

Step-by-step process:

1. Pour water over cucumbers overnight. Rinse and trim ends. Cut garlic into slices.
2. Sterilize jars. Put horseradish leaves and dill on the bottom. If desired, you can add any greens.
3. Cut the onion into half rings. Put some in a jar.
4. Fill the container with cucumbers. Place the bell pepper, garlic and onion in the free space.
5. Sprinkle mustard.
6. To boil water. Add all the ingredients for the marinade, except for vinegar essence. Boil seven minutes.
7. Pour in the vinegar essence. Mix and pour vegetables.
8. Line the bottom of the pot with a cloth. Pour in hot water. Place blanks. Sterilize 17 minutes.
9. Screw on the lids. Turn over and wrap with a blanket.

With the addition of onions and peppers, cucumbers will become more saturated in taste.

Crispy cucumbers for the winter with mustard powder

Pickles for the winter with mustard powder, prepared according to a rustic recipe, will make a good impression on everyone. For cooking, you can use not only young specimens, but also overripe fruits.

You need:

• cucumbers – how much will fit in a 3 liter jar;
• spice;
• garlic – 3 lobules;
• mustard powder – 30 g;
• coarse salt – 120 g (80 g for marinade, pour 40 g on gauze);
• fresh and dried herbs.

How to cook pickles:

1. Pour spices, herbs and dry mustard into the prepared container.
2. Pour salt. Put the pre-soaked vegetable and chopped garlic.
3. Fill with cold water. Cover the neck with gauze. Pour salt. Leave for two days. The brine should become cloudy.
4. Remove gauze. Pour the liquid into a saucepan. When it boils, return it to the jar.
5. Roll up and leave upside down under the covers for a day.

With the addition of garlic, the taste of salted billets will become more piquant

The most delicious recipe for pickled cucumbers for the winter with dry mustard

The winter preparation recipe is designed for a 2 liter container.

Required components:

• cucumber – 1 kg;
• garlic – 3 lobules;
• a set of greens;
• coarse salt – 40 g;
• dry mustard – 10 g;
• onion – 120 g;
• filtered water – 1 l;
• mustard seeds – 5 g.

The process of preparing pickled cucumbers:

1. Put the spices, chopped onion and greens into a sterilized container, then spread the cucumbers tightly. Do not add mustard yet.
2. Dissolve coarse salt in water and pour vegetables. Leave for four days. Constantly remove the foam that forms on the surface.
3. Drain the marinade into a saucepan. Boil and pour back.
4. Add dry mustard and grains. Close with lids.

You can add to pickles not only dry greens, but also fresh

Pickled cucumbers with dry mustard without sterilization

This option belongs to the simplest and most popular method of winter harvesting a vegetable with the addition of vinegar. It marinates quickly and is not a hassle. As a result, cucumbers are not only crispy, but also juicy.

Necessary components for 1 liter of water:

• cucumber – 2 kg;
• Bay leaf;
• dry mustard – 20 g;
• vinegar (9%) – 40 ml;
• table salt – 40 g;
• sugar – 30 g;
• pepper;
• dill umbrellas;
• garlic – 2 cloves.

Cooking process:

1. Soak vegetables for two hours. Prepare banks.
2. Cut garlic into slices. Put it, cucumbers and dill in a container.
3. Pour in boiling water. Change water twice.
4. Make a marinade. To do this, boil 1 liter of water. Sprinkle salt, then sugar. When the products are dissolved, pour in the vinegar and add the dry mustard.
5. Pour into jars and seal immediately.

Cucumbers pickled with mustard powder, garlic and dill

The recipe for mustard powder pickles is easy to prepare. Vegetables must be pre-soaked.

Required components:

• cucumber – 2 kg;
• mustard powder – 60 g;
• allspice – 3 pc.;
• water – 1,5 l;
• salt – 20 g per jar;
• horseradish leaves;
• black peppercorns – 10 pcs .;
• dill umbrellas – 5 pcs.;
• horseradish root – 14 cm;
• garlic – 4 tooth;
• cherry leaves – 5 pcs.

Step-by-step process:

1. Evenly place all the listed dill leaves and umbrellas on the bottom. Add chopped horseradish root, garlic cloves and pepper.
2. Lay vegetables. Spread dill umbrellas and horseradish leaves on top.
3. Dissolve salt in cold water. You can only use the big one.
4. Pour dry mustard and pour brine to the very top.
5. Close with a plastic lid. Put in the cellar or refrigerator compartment.
6. Salt cucumbers with mustard powder for one month.

Spread cucumbers in jars as tightly as possible.

Recipe for cucumbers with dry mustard, cherry and horseradish leaves

Cherry leaves will help make salted fruits more fragrant and palatable.

Required:

• cucumber – 1,5 kg;
• horseradish and cherry leaves;
• garlic – 4 tooth;
• dry mustard – 20 g;
• coarse salt – 60 g.

Salting steps:

1. At the bottom of prepared jars, place horseradish leaves, then cherries.
2. Fill with vegetables, previously soaked for several hours.
3. Salt and pour boiling water.
4. Cover tightly with lids. Leave for two days.
5. If foam forms on the surface, then the snack is ready.
6. Drain the brine. Sprinkle dry mustard. Boil and pour back.
7. Roll up, turn over and leave under a warm blanket.

Cucumbers with mustard – a great addition to mashed potatoes

Recipe for pickling cucumbers with dry mustard and spices

According to the proposed option, pickles can be stored until spring. In this case, the vegetable will not lose its crunchiness.

For a 3 liter container you will need:

• cucumbers – how much will go in;
• Cinnamon – 3 g;
• dry mustard – 10 g;
• salt – 60 g;
• chili pepper – 1 small pod;
• horseradish leaves;
• peppercorns;
• water – 1,7 l;
• garlic – 6 cloves;
• dill umbrellas;
• leaves of oak.

Step-by-step process:

1. Soak the vegetable for five hours, then cut off the tails.
2. Put in a jar, shifting herbs and spices. Add cinnamon and dry mustard.
3. Dissolve salt in water. Fill in the workpiece. Cover with gauze. The brine should become cloudy as a result.
4. Check condition every four days. If there is less liquid, then you need to add more.
5. When the bubbling of the brine stops and it becomes transparent, it means that it can be stored in the basement.

Chilled pickles have a higher taste

Recipe for pickled cucumbers with dry mustard, onion and tarragon

The preparation is tasty and fragrant. The pickled cucumber recipe is designed for a 1 liter jar.

Required:

• gherkins – 750 g;
• vinegar (9%) – 70 ml;
• Bay leaf;
• salt – 40 g;
• garlic – 2 lobules;
• peppercorns – 3 g;
• tarragon – 2 branches;
• onion – 80 g;
• cherry leaves – 2 pcs.;
• horseradish leaf;
• dry mustard – 20 g;
• sugar – 30 g;
• hot pepper – to taste;
• dill – 2 umbrellas;
• parsley – 2 branches.

Cooking process:

1. Rinse the gherkins and pour cold water for three hours.
2. Trim the ponytails.
3. Put all the listed seasonings and chopped onion into a container. Fill with gherkins.
4. Pour in boiling water. Set aside for 20 minutes. Drain the liquid and fill with new boiling water. Leave for the same time. Drain the water again.
5. Pour sugar, dry mustard and salt to the cucumbers. Pour vinegar, then boiling water. Roll up and turn over. Cover with a blanket.

The more greens you add to the workpiece, the more fragrant and richer the pickles will turn out.

Pickling cucumbers for the winter with mustard powder without vinegar

A quick pickling option, for which it is better to use small cucumbers.

Necessary products for a 3 l jar:

• cucumbers – 1,5 kg;
• cherry leaves;
• garlic – 3 tooth;
• horseradish leaves;
• water – 1,5 l;
• table salt – 1 tbsp.;
• dry mustard – 60 g.

The process of preparing salted fruits:

1. Put a thick layer of leaves on the bottom of the container. Add chopped garlic cloves. Place cucumbers.
2. To boil water. Fill in the workpiece. Set aside for 10 minutes. Drain the water.
3. Dissolve the salt in the indicated volume of cold water. Pour into a container and leave for three days. Cover the top with a cloth to keep insects out.
4. Drain the brine. Sprinkle dry mustard.
5. Fill with filtered water up to the neck. Remove pickles for storage in a cool room.

Gherkins are chosen for salting elastic and fresh

Recipe for pickling cucumbers with mustard powder in a barrel

Salted cucumbers in a barrel are especially tasty. Thanks to the ecological method, the workpiece is strong and retains the maximum amount of useful substances until spring.

Required:

• small cucumbers – 50 kg;
• tarragon – 100 g;
• water – 10 l;
• black currant leaves – 300 g;
• dill with stems and umbrellas – 1,7 kg;
• peeled garlic – 200 g;
• horseradish root – 170 g;
• dry mustard – 300 g;
• coarse salt – 700 g.

Cooking process:

1. Two weeks before the start of cooking, rinse the barrel, soak and steam it.
2. Before salting, rub the walls with garlic. This preparation will help prevent mold.
3. Cut the tarragon and dill into large pieces.
4. Peel the horseradish root and cut into rings. The thickness should not exceed 1 cm.
5. Warm up the water. Dissolve salt. Strain and chill.
6. Put ¼ of the greens on the bottom. Spread evenly over the cucumbers. They must be laid out vertically. Cover with a mixture of spices and herbs. Repeat the process until the products run out. The last layer should be greens.
7. Pour in the brine. Put oppression on top.
8. Leave for two days at room temperature. Remove pickles in the basement for 35 days. In the process, monitor the brine, if its level has decreased, then add more.

All vegetables and herbs are thoroughly washed before cooking.

How to pickle cucumbers with dry mustard and hot pepper

Pickled cucumbers according to the proposed recipe always turn out crispy, and also retain their taste and nutritional qualities for a long time even at room temperature.

Ingredients:

• cucumbers – 3,5 kg;
• dill umbrellas;
• bay leaves;
• salt – 200 g;
• dry mustard – 20 g;
• vodka – 60 ml;
• garlic – 8 cloves;
• sugar – 150 g;
• horseradish and currant leaves;
• bitter pepper – 1 pod;
• vinegar 9% – 150 ml;
• purified water – 3 liters.

Cooking process:

1. Put the greens on the bottom of the container. Fill the jar with pre-soaked cucumbers.
2. Pour boiling water over and leave for a quarter of an hour.
3. Pour liquid into a saucepan. Sprinkle salt and sugar. Boil.
4. Add dry mustard. Mix and pour vegetables. Pour vinegar and vodka on top. Roll up.

Hot pepper is added to preservation according to one’s own preferences.

Storage Rules

Salted and pickled cucumbers are stored in a room with a temperature not exceeding +15°C. A lower or higher rate will lead to damage to conservation.

The best place for storage is the cellar. In apartment conditions, it is better to leave blanks on the balcony. In winter, make sure that the preservation does not freeze.

Conclusion

Cucumbers with dry mustard for the winter can be prepared even by a novice cook. To do this, follow all the recommendations and observe the proportions of salt, sugar and vinegar. Herbs and spices can be used as desired.