Pickled cucumbers with mustard seeds: recipes for the winter

Every year more and more housewives begin to prepare for the winter, realizing that purchased products lose to home preservation not only in taste, but also in quality. Pickled cucumbers with mustard seeds for the winter is one of the most popular recipes, attracting with its simplicity and affordability.

Why put mustard seeds in cucumbers

Most pickled cucumber recipes include additional ingredients in the form of horseradish, cherry leaves or currants. One of the most common ingredients is mustard seeds. They are added to the brine for several reasons: they give the preservation a slight mustard flavor, and also improve the texture of the main product – they give the cucumbers a “crunchiness”.

In addition, mustard seeds allow you to increase the shelf life of blanks, destroy bacteria that provoke fermentation processes and simply give preservation an attractive appearance.

What mustard seeds are needed for pickling cucumbers

Mustard is a well-known spice that is used in most of the world’s cuisines. There are 4 main types of this plant:

1. Black.
2. Yellow.
3. White.
4. Indian.

Mustard seeds prevent fermentation of blanks and extend their shelf life.

It is yellow mustard seeds that go into conservation, which differs from other species in greater pungency and pronounced aroma.

The second name of yellow mustard is “”, since its largest volumes were grown under Catherine II in the Lower Volga region.

Recipes for pickled cucumbers with mustard seeds for the winter

You can buy mustard seeds today at any store. In addition to the classic yellow variety, you can also use black, which has a bright aroma and moderate spiciness.

Classic pickled cucumbers with mustard seeds for the winter

The classic recipe for pickled and pickled cucumbers with mustard seeds for the winter involves a minimum set of ingredients. But despite this, the dish is very tasty and fragrant.

You will need:

• cucumbers – 600 g;
• dill inflorescences – 2 pcs.;
• Garlic – 3 cloves;
• pepper (peas) – 5 pcs.;
• mustard seeds – 10 g;
• vinegar essence (70%) – 5 ml;
• water – 2 l;
• salt – 70 g;
• sugar – 70

Peppers or carrots can also be added to preservation.

Cooking process:

1. Wash the main ingredient and soak for 6-8 hours in cool water, sterilize the jars.
2. Boil water with sugar and salt.
3. Put dill, bay leaves, then cucumbers, peppers, garlic and mustard on the bottom of the glass container. Pour everything with hot marinade solution.
4. Introduce vinegar and send the workpieces to a pot of water for sterilization for 12 minutes.
5. Roll under covers.

The recipe is simple and versatile. In addition to mustard seeds, you can add your favorite spices to the preparation, or even vegetables, such as carrots or bell peppers.

Canned Cucumbers with Mustard Seeds and Basil

Basil has a clove-pepper flavor that pairs perfectly with crispy pickled vegetables. You need to add it in small quantities, otherwise it risks interrupting the whole taste.

You will need:

• cucumbers – 500 g;
• yellow mustard seeds – 5 g;
• horseradish leaf – 2 pc.;
• currant leaf – 2 pcs.;
• fresh basil – 2 sprigs;
• allspice – 3 peas;
• cloves – 2-3 pcs.;
• salt – 25 g;
• sugar – 30 g;
• vinegar essence (70%) – 4 ml.

In addition to basil, you can also add horseradish root

Step-by-step cooking:

1. Wash the main product well and soak for 6-8 hours in clean cold water.
2. Put currant leaves, horseradish, pepper, cloves and basil in sterilized containers.
3. Dry the cucumbers, put them in a jar and pour boiling water over them. Leave to infuse for 10 minutes, then drain the liquid.
4. Sprinkle mustard seeds.
5. Dissolve the remaining spices in hot water, bring to a boil and pour the solution into jars. Put vinegar in there.
6. Sterilize the blanks in a pot of boiling water for 8-10 minutes
7. Roll under the lids and turn upside down.

Pickled cucumbers with mustard seeds without sterilization

By skipping the sterilization process, most of the vitamins are saved and the pickled vegetables taste and look fresher. However, in this case, you need to follow strict rules, otherwise all efforts will be wasted when the banks swell.

You will need:

• cucumbers – 800 g;
• mustard seeds – 5 g;
• garlic – 2 lobules;
• horseradish leaf – 2 pc.;
• currant leaf – 3 pcs.;
• cherry leaf – 3 pcs.;
• dill inflorescences – 2 pcs.;
• tarragon – 1 branch;
• allspice and black pepper (peas) – 3 pcs.;
• cloves – 2 pcs.;
• salt – 30 g;
• sugar – 30 g;
• vinegar essence (70%) – 5 ml.

In preservation that has not undergone sterilization, all vitamins and microelements are preserved

Step-by-step cooking:

1. Wash the vegetables and soak for 6 hours in cool water.
2. Put dill, leaves and tarragon into sterilized containers. Then add allspice and regular pepper.
3. Lay the cucumbers tightly in a jar along with the garlic cut into plates.
4. Pour the contents with boiling water and leave for 10 minutes. Drain liquid. Repeat these steps 2 times.
5. Pour mustard into jars and boil water, adding sugar, salt and cloves to it.
6. Pour the marinade solution into jars, add the essence.
7. Close the blanks with lids, turn over and put under the blanket until completely cooled.

You can use the same water for pouring and marinade, however, then the solution will be less transparent.

Pickled cucumbers with mustard seeds

This recipe for pickled cucumbers with mustard seeds for the winter is almost the same as the purchased version. At the same time, it is safer and more useful.

You will need:

• cucumbers – 400 g;
• mustard seeds – 10 g;
• coriander – 7 g;
• dry dill – 1 pinch;
• dried horseradish – 1 pinch;
• Garlic – 4 cloves;
• sugar – 140 g;
• salt – 40 g;
• Vinegar (9%) – 150 ml.

Table vinegar can be replaced with essence

Steps:

1. Wash vegetables and soak for at least 4 hours in cool water.
2. Peel and coarsely chop the garlic.
3. Send all spices to jars, except sugar and salt.
4. Lay the cucumbers and pour all 1 liter of hot water “up to the shoulders”.
5. Let it brew 10-12 minutes.
6. Pour the broth into a saucepan, add the remaining spices and bring to a boil.
7. Pour everything with marinade, let it “rest” for 2-3 minutes for the bubbles to completely exit and roll up the lids.

Pickling cucumbers for the winter with mustard seeds without vinegar

This recipe for pickling cucumbers with mustard seeds is designed for a 1 liter container. A spicy chili pod will give the dish an extra pungency.

You will need:

• cucumbers – 500-600 g;
• garlic – 1 clove;
• laurel leaf – 1 pc.;
• cherry leaf – 2 pcs.;
• horseradish leaf – 1 pc.;
• dill (inflorescences) – 2 pcs.;
• allspice and hot pepper – 3 peas each;
• hot red pepper – 1 pc.;
• mustard seeds – 5 g;
• sea ​​salt – 55 g.

Chili pepper will add a little spiciness to the workpiece

Steps:

1. Wash the vegetables well and soak for 6 hours in cool water.
2. Put horseradish, cherries, dill, garlic, bay leaf, pepper (hot, peas, allspice) into clean jars.
3. Lay cucumbers and add mustard seeds.
4. Pour salt into 1 liter of clean cold water and let it dissolve and stand for 7-10 minutes.
5. Pour the brine into jars and carefully cover with nylon lids.

Remove blanks immediately to a cold place, otherwise they may ferment.

Cucumbers for the winter with mustard peas and aspirin

Aspirin allows you to extend the period of conservation and store it even in a city apartment. The medicine does not affect the taste and appearance of pickled vegetables.

You will need:

• cucumbers – 1 kg;
• garlic – 4 lobules;
• horseradish leaf – 1 pc.;
• dill inflorescences – 2 pcs.;
• aspirin – 2 tablets;
• sugar – 13 g;
• pepper (peas) – 2 pcs.;
• mustard seeds – 5 g;
• cloves – 2 pcs.;
• vinegar – 40 ml;
• salt – 25 of

Aspirin can increase the shelf life of preservation

Steps:

1. Wash cucumbers and put in cool water for 5-6 hours.
2. Put the horseradish on the bottom of the glass container, then the main ingredient, dill umbrellas and cloves.
3. Pour boiling water over everything and leave for 10 minutes.
4. Pour the water back into the saucepan, bring to a boil and pour over the vegetables again. Repeat procedure.
5. Return the broth to the saucepan, salt, add sugar and boil.
6. Add mustard, garlic and aspirin to the jars, pour hot marinade solution and roll up the lids.

Delicious cucumbers with mustard seeds and carrots for the winter

Carrots not only diversify the taste of pickled cucumbers with mustard seeds, but also give the blanks an attractive appearance. Instead of carrots, you can use other vegetables: peppers, zucchini, celery.

You will need:

• large carrots – 2 pcs .;
• cucumbers – 2 kg;
• mustard seeds – 5 g;
• salt – 20 g;
• sugar – 40 g;
• vinegar – 80 ml;
• garlic – 4 cloves.

The workpiece can be stored for about 3-4 years

Steps:

1. Wash the vegetables and soak for 6 hours in cool clean water.
2. Rinse the carrots, peel and chop into slices 0,5-1 cm thick.
3. Put carrots, garlic, prepared cucumbers (washed and trimmed) in a sterilized container.
4. Pour hot water over vegetables and leave for 10 minutes. Then drain the liquid. Repeat the action 2 more times.
5. For the third time, pour the water into the pan, add the remaining spices and bring to a boil.
6. Place mustard seeds in jars.
7. Pour in the marinade, add vinegar and roll up the lids.

The main feature of this type of blanks is a long shelf life, which reaches 4 years.

Pickled Cucumbers with Mustard Seeds and Onions

A very simple recipe for pickled vegetables that will require a minimum amount of time. The volume of products is calculated on one 3-liter container.

You will need:

• cucumbers – 2 kg;
• Onion – 3 units;
• allspice and ordinary pepper – 4 pcs.;
• yellow mustard seeds – 7 g;
• sugar – 100 g;
• salt – 40 g;
• vinegar essence (70%) – 50 ml.

Cucumbers are crispy, slightly spicy and slightly sweet.

Steps:

1. Wash the vegetables well and soak for 6 hours in cool water.
2. Peel and cut the onion (half rings or more finely). Put it on the bottom of a dry and clean container.
3. Add mustard, pepper and main product.
4. Boil water (1,5 l), salt and add sugar to it.
5. Pour the solution into the cucumbers, leave for 10 minutes and pour back into the saucepan.
6. Bring to a boil again, pour into a jar, add the essence and roll up the lid.

Cucumbers with mustard seeds and vegetable oil

Pickling cucumbers with mustard seeds and vegetable oil makes the taste of winter salad more intense. To make the process go faster, cucumbers are cut lengthwise into 4-6 parts.

You will need:

• cucumbers – 4-5 kg;
• table vinegar (9%) – 200 ml;
• sugar – 200 g;
• vegetable oil – 200 ml;
• mustard (seeds) – 20 g;
• salt (finely ground) – 65 g;
• dry dill – 5 g;
• ground pepper – 5 g.

You can already use the preparation after a week

Steps:

1. Soak the main product for 4 hours in cool water, then dry with a towel and cut lengthwise into several pieces. If the specimens are large, then you can divide them into 6-8 parts.
2. Put the vegetables in a bowl, salt, add sugar, mustard seeds, dill and ground pepper.
3. Enter vinegar and oil. Mix everything well and leave to marinate in heat for 6-7 hours.
4. Put the main ingredient in clean, dry jars, pour everything with the brine released during the pickling process.
5. Put the jars in a saucepan in a water bath and sterilize them for 35-40 minutes after boiling.
6. Roll up the covers.

Cucumber salad can be consumed within 7-10 days after preparation.

Sweet canned cucumbers with mustard seeds for the winter

Sweet and spicy crunchy pickled cucumbers with mustard seeds are loved by adults and children alike. This is a great appetizer that can be served on its own or used as a savory ingredient in a salad or stir-fry. For this recipe, small specimens called gherkins, no more than 10 cm long, are suitable.

You will need:

• cucumbers – 2 kg;
• dill inflorescences – 2 pcs.;
• fresh currant leaf – 6-8 pieces;
• mustard seeds;
• garlic – 3 lobules;
• pepper (peas) – 6 pcs.;
• vinegar (9%) – 250 ml;
• salt – 40 g;
• sugar – 90

Steps:

1. Soak the gherkins for 3-5 hours. Dry with a towel before laying.
2. Put dill, currants, peppers, mustard and cucumbers in clean, dry containers.
3. Bring 2 liters of water to a boil. Dissolve sugar and salt, let boil for 3 minutes and remove from heat. As soon as the water cools down a little – add vinegar.
4. Pour the marinade into jars, cover them with sterilized lids and simmer in a water bath for 7-10 minutes.
5. Roll up blanks with lids.

After pickling, gherkins may lighten, changing their color to olive.

Recommendations for preparation and storage

Before pickling or pickling, cucumbers must be soaked. The minimum time is 4-5 hours, but often housewives leave vegetables in the water overnight. The main condition is that the water must be clean and cold.

Such a procedure is necessary so that the cucumbers become more crispy, retain their color, structure and shape longer. Wash vegetables before soaking.

Preservation can be stored at home, in the basement, pantry or on a specially equipped loggia or balcony. The optimal storage method is a specially equipped room with a constantly maintained temperature.

Before pickling, cucumbers must be soaked for 5 hours

The basement is perfect for these requirements, provided it is equipped with ventilation. This is necessary to prevent mold growth. Annually, the premises should be inspected for traces of fungus and, if necessary, treated with fungicidal preparations.

The closet is part of the house. This compartment can also be arranged for conservation storage, but only if there are no heating devices there, otherwise the blanks will ferment and may explode. The pantry should be periodically ventilated, and the canned food stored in it should be checked for swelling and turbidity of the brine.

In the conditions of city apartments, a place for storing blanks is often equipped on a loggia or balcony. In this case, the “storage” must meet the following requirements:

1. Be glazed.
2. You need to ventilate regularly.
3. Have sun protection.

A great option is a closed cabinet with shelves where you can put away all your home preservation. Regular airing of the balcony will not only maintain the optimum temperature, but also regulate the humidity, which is also important.

In Stalin-era apartments, you can often find “cold cabinets” – a place under the kitchen window sill next to an unheated wall. Here you can also store home preservation, but the main disadvantage of “cold cabinets” is their small size.

Conclusion

Pickled cucumbers with mustard seeds for the winter are a delicious and very easy-to-prepare snack that will complement any table. It can also be used as an additional component of more complex dishes, and the variability of recipes will allow you to achieve an individual bright taste.