TOP 10 recipes for pickled cucumbers with mustard seeds for the winter, with and without sterilization

Cucumbers are a versatile product; they can be pickled with any vegetable on hand. Pickled cucumbers with mustard seeds for the winter aren't the most extravagant option. However, their flavor is rich and tangy, with hints of spice and a hint of sweetness. The presence of mustard seeds adds crunch.

Peculiarities of preserving cucumbers with mustard

Using mustard will add a special touch to your preparation, whether it's in powder or grain form. Special varieties of cucumbers have been developed for canning.They have dark skin and prominent pimples. Yellow spots indicate the vegetable is dry or grown with nitrates. Before pickling, soak the cucumbers in cool water for up to 6 hours.

Place the cucumbers in a vertical position, without tamping them down (this may cause them to lose their crunch).

Preparing the main ingredients

Wash the cucumbers thoroughly, removing any yellowed, wilted, or damaged ones. Trim both ends of smooth cucumbers. Peel, wash, and chop the carrots and onions. Wash the greens thoroughly as well. Peel, wash, and chop the horseradish root. Peel the garlic and cut into a couple of pieces. Separate the dill stalk into leaves and an umbel.

Methods for pickling cucumbers with mustard at home

Below are proven methods for pickling homemade cucumbers with mustard.

With mustard seeds for the winter

In this case, the cucumbers need to be rolled up under iron lids.

For a 1 liter jar you will need:

1. Cucumbers – 7 pieces.
2. Bay leaf – 2 leaves.
3. Garlic – 2 cloves.
4. Black pepper – 3 peas.
5. Allspice – 2 peas.
6. Grain mustard – 1 teaspoon.
7. Black currant (leaves) – 2 pieces.
8. Sugar – 6 tablespoons.
9. Vinegar 9% – 6 tablespoons.
10. Salt – 3 teaspoons.
11. Dill – 1 full branch.

Add the garlic, pepper, bay leaf, and mustard seeds. Wash the currant leaves and dill, paying special attention to the umbels containing the seeds. Place these ingredients in jars. Arrange the cucumbers on top. Then add sugar, salt, and vinegar. Boil the water and let it cool to room temperature. Fill the cucumbers to the brine. Sterilize the jars: place them in an iron container (line the bottom with a cloth), fill with water, and let them simmer for 15 minutes.

Important! Place pre-sterilized lids on the jars.

Remove the jars and seal them as usual. Set the finished pickles aside, turn them upside down, and cover with a blanket or throw. Leave them overnight. The finished product tastes just like store-bought cucumbers—very delicious!

With dry mustard

Cucumbers preserved with mustard powder are no less delicious than those preserved with mustard seeds. So, to pickle one liter jar, prepare:

1. Cucumbers – 7-8 pieces.
2. Salt – 2 tablespoons.
3. Onion – 1 head.
4. Sweet pepper – 1 piece.
5. Garlic – 2 cloves.
6. Vinegar essence – 0.3 teaspoon.
7. Mustard powder – half a teaspoon.
8. Parsley, dill, tarragon, horseradish leaf - one sprig each.

To prepare a liter of marinade, you need:

1. Sugar – 2 tablespoons.
2. Black pepper – 5 peas.
3. Allspice – 2 peas.
4. Cloves – 2 buds.

Working from the bottom up, layer half the greens, then add some of the onion. Add the cucumbers, alternating with the greens, peppers, garlic, and onion. Then add the remaining ingredients. Lastly, add the mustard powder.

Important! One liter jar of marinade is enough for two liter jars of cucumbers.

For the brine, combine all the remaining ingredients in water (except for the vinegar), bring to a boil, and simmer. Pour the brine into jars, adding vinegar essence first. Sterilize the jars as usual. Then, roll up the jars, turn them upside down, and cover with a blanket overnight.

With basil

The taste of canned cucumbers is rich and piquant.

Ingredients:

• Mustard (seeds) – 0.1 kilogram.
• Cucumbers – 5 kilograms.
• Water – 4.5 liters.
• Vinegar – 0.6 kilograms.

• Salt – 0.1 kilogram.
• Sugar – 0.1 kilogram.
• Horseradish – 1 root.
• Dill umbrellas – 20 grams.
• Basil (dried)) – 1 tablespoon.
• Basil (fresh) – 5 branches.

Rinse the cucumbers and all the green herbs and place them in jars. Mix in all the other ingredients.

Make the brine: dissolve the salt, sugar, and vinegar in boiling water. Remove from heat and pour into containers. Sterilize as usual (by boiling in a large saucepan) and seal.

With vodka

A delicious way to prepare pickled cucumbers.

Compound:

• Mustard powder – 17 grams.
• Cucumbers – 3500 grams.
• Vodka – 50 grams.
• Dill leaves – 1 bunch.
• Allspice – 12 peas.
• Horseradish – 2 leaves.
• Garlic – 6 cloves.
• Bell peppers – 3 pieces.

• Hot pepper – 1 pod.
• Bay leaf – 2 leaves.
• Black currant – 12 leaves.
• Cherry - 12 leaves.
• Sugar – 0.15 kilograms.
• Salt – 0.2 kilograms.
• Water – 3000 milliliters.
• Vinegar – 0.15 liters.

First, add the green ingredients, then two types of pepper, then the cucumbers in the middle, and top with the remaining greens. Bring the water to a boil, pour into the jars, and secure the lids. Wait half an hour, pour the liquid into another container, bring it back to a boil, and pour into the jars again. Before pouring the marinade a second time, add mustard powder and vodka. Roll up the jars.

Without sterilization

Pickling cucumbers without sterilization doesn't require as much time as sterilizing jars. You'll need:

• Cucumbers – 4 kilograms.
• Garlic – 1 head.
• Bay leaf – 4 leaves.
• Mustard (seeds) – 17 grams.

• Black pepper – 4 peas.
• Allspice – 6 peas.
• Vinegar 9% – 0.3 liters.
• Salt – 50 grams.
• Sugar – 100 grams.
• Dill (dried), horseradish leaves – to taste.

Bring the water to a boil, then add the spices and vinegar. Wait one minute and remove from the heat. Place dried dill, horseradish, and garlic in the bottom of the jars. Fill with cucumbers and pour boiling water over them. Wait 10 minutes, then drain. Repeat the process, wait 5 minutes, then drain. Pour the boiling brine into the jars and seal.

Without vinegar

This recipe is suitable for those who, due to health problems, do not eat foods containing vinegar.

Ingredients:

1. Cucumbers – 0.5 kilograms.
2. Grain mustard – 2 teaspoons.
3. Coriander (seeds) – 1 teaspoon.
4. Black pepper (peas) – 1 teaspoon.
5. Turmeric - one third of a teaspoon.
6. Sugar – 3 teaspoons.
7. Salt – 1 teaspoon.
8. Onion – 1 piece.
9. Lemon juice – 2 tablespoons.

Trim the ends of the cucumber, cut it lengthwise, remove the core and seeds, and cut into small pieces. Cut the onion into half rings, mix with the cucumbers, season with salt, and refrigerate overnight. Mix the spices.

Rinse the cucumber mixture, place it in a saucepan, add lemon juice, 100 milliliters of water, and spices. Place the salad in jars, pour the marinade over it, and seal.

With dill and onions

A traditional recipe. Strong cucumbers for every day.

Ingredients:

• Mustard powder – 0.3 kilograms.
• Cucumbers – 3 kilograms.
• Onions – 0.300 kilograms.
• Sugar – 160 grams.

• Salt – 4 tablespoons.
• Dill (greens, not branches) – 2 bunches.
• Bay leaves – 2 pieces.
• Black pepper (ground) – a pinch.
• Water – 3 liters.
• Vinegar – 0.5 cups.

Place the cucumbers in a saucepan, cover with water, and add the remaining ingredients (chopped onion and dill in advance). Bring the water to a boil and simmer for 15 minutes over low heat. Place the cucumbers in a glass container and pour boiling water over them to fill the jars. Turn the jars upside down, cover with a blanket, and leave overnight.

With pepper

Spicy food lovers will appreciate this recipe and the taste of the finished product. Prepare the following ingredients:

1. Mustard powder – 1 tablespoon.
2. Cucumbers – 5 kilograms.
3. Dill (branches) – 0.3 kilograms.
4. Horseradish – 0.03 kilograms.
5. Hot pepper – 2 pods.
6. Garlic – 1 head.
7. Water – 2.5 liters.
8. Salt – 250 grams.

To pickle, place washed cucumbers in jars, adding herbs and spices as you go.

Attention! Hot peppers should be placed exclusively on the bottom.

Prepare the brine as usual, cool, and fill the jars. Wait 3 days, drain the solution, boil, and fill again. Roll up the jars and store.

Storing canned food

Store the finished jars in a cool, well-ventilated place for up to a year.