Recipes for pickled cucumbers in mustard sauce (marinade) for the winter and shelf life of the preparations

Preparation cucumbers in mustard dressing for the winter according to recipes Many housewives who don't want to spend a lot of time canning snacks do this. This preserve can be prepared from readily available ingredients in just a few hours.

Choosing the best cucumbers for pickling

Before you start preparing your winter pickles, you need to choose the most suitable cucumbers that will make a delicious snack.

When choosing ingredients, pay attention to the following factors:

• Size. When choosing a vegetable, be sure to pay attention to size, as the snack will be preserved in small half-liter jars. Housewives who prefer to preserve uncut cucumbers should choose only small ones, about 7-10 cm long. If you are using a 2-3 liter container to store your preserves, you can choose cucumbers that are 4-5 cm longer.
• Skin color. Experienced home cooks recommend paying attention to the color of the cucumber, as it determines its age and variety. For pickling, select the greenest cucumbers, as they are young and juicy. Vegetables with a yellow tint are overripe and not suitable for canning.

• Surface. In addition to color, the roughness of the vegetable's surface is also important. Most cucumbers have black or white pimples on their skin. Fruits covered in dark pimples are suitable for winter snacks. Pickles made from these vegetables never explode and have a long shelf life.
• Skin Thickness. Many people want their cucumber snack to be delicious and crispy. Therefore, when choosing vegetables, they pay attention to the thickness of their skin. Thin-skinned fruits have little crunch, so for canning, choose vegetables with thicker skins.
• Stem. To check the freshness of a fruit, check the firmness of its stem. Avoid fruits with a limp stem, as they have lost their flavor.

Prepare the ingredients

Before canning, cucumbers must be pre-prepared. This preparatory work is carried out in five sequential stages:

• Inspection. First, all selected vegetables are inspected. During this process, cucumbers are inspected and checked for rot or damage to the skin.
• Soaking. After selecting the juiciest and crispiest cucumbers, begin soaking them. To do this, fill a bowl or large pot with cold liquid, then place the cucumbers in it. This process ensures that each cucumber becomes juicier and is thoroughly saturated with moisture. Soaking lasts no longer than ten hours.

• Rinsing. After soaking, rinse the vegetables thoroughly in cold water.
• Drying. Place the washed cucumbers in a separate pan for 3-4 hours to dry completely.
• Trimming. The ends of each dried vegetable are trimmed, as they contain high levels of nitrates, which negatively impact the taste.

The best recipes for cucumbers with mustard for the winter

Some people have difficulty preparing pickles in mustard dressing. To quickly prepare this snack, you'll need to familiarize yourself with pickling recipes.

Pickled "Finger-Lickin' Good"

Some people prefer to cook vegetables in a mustard marinade using the "Finger-Lickin' Good" recipe. Before you begin, gather all the necessary ingredients. To prepare this dish, you'll need:

• 3-4 kg of fresh green cucumbers;
• two heads of garlic;
• a liter of water;
• 40 grams of sugar;
• 30 grams of salt;
• 50 grams of mustard seeds;
• 70 ml vinegar.

First, the containers are disinfected to ensure the preserves last longer. To do this, each jar with its lids is doused with boiling water and dried. Then, sliced ​​garlic, parsley, dill, and mustard are placed on the bottom. After this, the cucumbers are trimmed and placed in the container with the other ingredients.

Fill the jars with boiled water, which is then poured into a saucepan after 10-15 minutes and brought to a boil. Once the liquid reaches a boil, pour it back into the canning jars.

In jars: recipe without vinegar

To preserve winter preserves in the refrigerator, they are prepared without adding vinegar. This canning method is ideal for those who don't have a cellar. To prepare preserves using this recipe, you'll need the following ingredients:

• a kilogram of cucumbers;
• 80 grams of dry mustard;
• herbs to taste;
• 55 grams of allspice.

First, they soak the vegetables to remove nitrates and fill them with moisture.

The soaked fruit is then dried, the ends trimmed, and washed. After this, allspice, mustard, and parsley are added to the jars. The cucumbers are placed tightly on top and the hot liquid is poured over them. After 20-25 minutes, the water is drained from the jars, the jars are boiled for half an hour, and then poured back into the containers once they have completely cooled. The jars containing the snack are sealed with lids and placed in the refrigerator.

A quick way without sterilization

Those who want to preserve cucumbers without sterilization should check out the recipe for this type of snack. In this case, more spices are added to the pickle, which will impart a pleasant aroma to the cucumbers.

The preparation process begins with pre-washing and soaking the vegetables. They should soak in a basin of water for approximately 7-9 hours. Then, 20-30 grams of black pepper, 100 grams of dry mustard, a bay leaf, three cloves of garlic, and 3-4 horseradish leaves are placed at the bottom of each jar. Finally, the soaked cucumbers are added to the jars. After this, the jars are filled with a brine made from water, salt, and mustard.

Preserved with mustard powder and herbs

Some housewives add herbs to preserves to enhance the flavor and add a touch of spice. The following ingredients are used when preserving cucumbers with herbs:

• 800 grams of vegetables;
• three large carrots;
• eight black peppercorns;
• four currant leaves;
• dill to taste;
• five cloves of garlic;
• horseradish leaf;
• sugar and salt to taste;
• 75 grams of mustard.

If the cucumbers were purchased at the market rather than picked from your own garden, you'll need to soak them. Then, chop the carrots, garlic, and horseradish leaves. Place the chopped ingredients in sterilized jars along with the cucumbers, mustard, currant leaves, dill, and black pepper. Once the jars are filled, pour the hot marinade over them and seal with lids.

Slices in mustard sauce

Sometimes large vegetables that don't fit completely into a container are used for canning. In this case, sliced ​​cucumbers are pickled in a mustard dressing.

To do this, 2-4 kg of vegetables are washed, soaked, and cut into small pieces. Then, they are placed in jars along with 90 grams of dry mustard, 30 grams of black pepper, parsley, garlic, and a bay leaf. Next, a brine is prepared from 7-10 liters of water and 100-150 grams of salt, in which the ingredients will marinate. The liquid is boiled for 35-45 minutes, after which it is poured into containers.

All jars with preserves are closed with sealing lids and transferred to the basement.

With the addition of garlic

Sometimes pickles in mustard dressing don't turn out very spicy and flavorful. To remedy this, add more garlic to the appetizer, which enhances its flavor.

To create this dish you will need:

• 2-3 kg of vegetables;
• 80 ml vegetable oil;
• 75 grams of sugar and salt;
• 90 grams of mustard;
• 4-5 heads of garlic.

The cucumbers are washed, trimmed, and sliced ​​lengthwise. The sliced ​​cucumbers are then placed in jars with the remaining ingredients. After filling the jars, the marinade is prepared and poured over the ingredients in the jars.

Recipe for spicy vodka

Pickled cucumbers with vodka They are very tasty and are therefore used in cooking for soups, salads, and other canned dishes. To pickle a three-liter jar of vegetables, you will need:

• 100 ml vodka;
• 700 grams of vegetables;
• 60 grams of salt;
• two liters of water;
• green.

Canning begins with preparing the cucumbers. First, they are washed, soaked, and placed in jars with other ingredients. Water is added to the jars, which is drained after 3-4 days. After this, the jars are refilled with water and vodka and sealed with lids.

Pickling

To pickle cucumbers with mustard, you'll need to soak them in cool liquid beforehand. It's best to pickle all the appetizers in sterilized containers, so after soaking, sterilize the jars. Then, line the bottom of the jars with the cucumbers, a horseradish leaf, 65 grams of mustard, three cloves of garlic, and black pepper.

All the jars are filled with a salt marinade and placed in a warm place for 3-4 days to ferment. After this, the brine is drained, boiled again, and poured into the jars.

How to preserve the integrity of workpieces

Homemade preserves are best stored in rooms with temperatures no higher than 15-18 degrees Celsius. Temperatures that are too low or too high will cause the preserves to spoil.

Optimal conditions for preserving pickled cucumbers can only be achieved in a cellar. However, some people don't have access to a cellar. In this case, the pickling process can be carried out to the balcony, which is an excellent place to store preserves during the winter. When storing snacks on open balconies, you will need to periodically monitor the temperature to ensure the contents of the jars do not freeze.

Conclusion

Any housewife can preserve cucumbers with mustard. Simply familiarize yourself with recipes for preserving this type of food for the winter.