Pickled cucumbers with mustard seeds: recipes for the winter

Every year, more and more housewives begin to prepare for the winter, realizing that store-bought products are inferior to home-canned food not only in taste, but also in quality. Pickled cucumbers with mustard seeds for the winter are one of the most popular recipes, attractive for their simplicity and accessibility.

Why do you put mustard seeds in cucumbers?

Most recipes for pickled cucumbers contain 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 light mustard aroma, and also improve the texture of the main product - they give the cucumbers a “crunchiness”.

In addition, mustard seeds can increase the shelf life of preparations, 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 condiment used in most cuisines around the world. There are 4 main types of this plant:

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

Mustard seeds prevent fermentation of preparations and extend their shelf life

The seeds of yellow mustard are used for preservation, which differs from other types in its greater pungency and pronounced aroma.

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

Recipes for pickled cucumbers with mustard beans for the winter

Today you can buy mustard seeds in any store. In addition to the classic yellow variety, you can also use the black one, which has a bright aroma and moderate pungency.

Classic pickled cucumbers with mustard seeds for the winter

The classic recipe for pickled and pickled cucumbers with mustard seeds for the winter requires a minimum set of ingredients. But even despite this, the dish turns out very tasty and aromatic.

Required:

• 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 g.

You can also add peppers or carrots to the 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. Place dill, laurel leaves, then cucumbers, peppers, garlic and mustard at the bottom of the glass container. Pour hot marinade solution over everything.
4. Add vinegar and place the workpieces in a pan with water to sterilize for 12 minutes.
5. Roll up under the lids.

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

Canned cucumbers with mustard seeds and basil

Basil has a clove-pepper aroma that pairs perfectly with the flavor of crunchy pickled vegetables. You need to add it in small quantities, otherwise it risks overpowering the entire taste.

Required:

• cucumbers – 500 g;
• yellow mustard seeds – 5 g;
• horseradish leaf – 2 pcs.;
• 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 preparation:

1. Wash the main product well and soak for 6-8 hours in clean cold water.
2. Place 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 steep for 10 minutes, then drain the liquid.
4. Add mustard seeds.
5. Dissolve the remaining spices in hot water, bring to a boil and pour the solution into jars. Add vinegar there.
6. Sterilize the workpieces in a pan of boiling water for 8-10 minutes
7. Roll up under the lids and turn upside down.

Pickled cucumbers with mustard seeds without sterilization

Refusal of the sterilization process allows you to save most of the vitamins and preserve the fresher taste and appearance of pickled vegetables. However, in this case, you need to follow strict rules, otherwise all your efforts will be in vain when the jars swell.

Required:

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

Canned food that has not undergone sterilization retains all vitamins and microelements

Step-by-step preparation:

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

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

Pickled cucumbers with mustard seeds like store bought ones

This recipe for pickled cucumbers with mustard seeds for the winter is almost no different from the store-bought version. At the same time, it is safer and more useful.

Required:

• 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 the vegetables and soak for at least 4 hours in cool water.
2. Peel and coarsely chop the garlic.
3. Place all spices in jars, except sugar and salt.
4. Place the cucumbers and pour 1 liter of hot water up to the shoulders.
5. Let it brew for 10-12 minutes.
6. Pour the broth into a saucepan, add the remaining spices and bring to a boil.
7. Pour the marinade over everything, let it rest for 2-3 minutes until the bubbles come out completely, 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 pod of hot chili will add extra heat to the dish.

Required:

• 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;
• red hot pepper – 1 pc.;
• mustard seeds – 5 g;
• sea ​​salt – 55 g.

Chili pepper will add a slight heat to the preparation.

Steps:

1. Wash the vegetables well and soak for 6 hours in cool water.
2. Place horseradish, cherries, dill, garlic, bay leaf, pepper (hot, peas, allspice) into clean jars.
3. Place 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 the jars and carefully cover with nylon lids.

Remove the preparations immediately to a cool place, otherwise they may ferment.

Cucumbers for the winter with mustard peas and aspirin

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

Required:

• cucumbers – 1 kg;
• garlic – 4 cloves;
• 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 g.

Aspirin can increase the shelf life of canned food

Steps:

1. Wash the cucumbers and place in cool water for 5-6 hours.
2. Place horseradish on the bottom of a 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 the procedure.
5. Return the broth to the saucepan, add 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 preparations an attractive appearance. Instead of carrots, you can use other vegetables: peppers, zucchini, celery.

Required:

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

The product 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. Place carrots, garlic, prepared cucumbers (washed and trimmed) into a sterilized container.
4. Pour hot water over the 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 preparation is its 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 designed for one 3-liter container.

Required:

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

The 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 chop the onion (in half rings or finer). Place it on the bottom of a dry and clean container.
3. Add mustard, pepper and main product.
4. Boil water (1.5 l), add salt and add sugar.
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 essence and cover with a lid.

Cucumbers with mustard seeds and vegetable oil

Marinating cucumbers with mustard beans and vegetable oil makes the taste of winter salad more rich. To make the process faster, cut the cucumbers lengthwise into 4-6 pieces.

Required:

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

You can use the product 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. Place the vegetables in a bowl, add salt, sugar, mustard seeds, dill and ground pepper.
3. Add vinegar and oil. Mix everything well and leave to marinate in a warm place for 6-7 hours.
4. Place the main ingredient in clean, dry jars and fill everything with the brine released during the pickling process.
5. Place the jars in a saucepan in a water bath and sterilize them for 35-40 minutes after boiling.
6. Roll up the lids.

You can eat cucumber salad 7-10 days after preparation.

Sweet canned cucumbers with mustard seeds for the winter

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

Required:

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

Steps:

1. Pre-soak the gherkins for 3-5 hours. Dry with a towel before storing.
2. Place dill, currants, pepper, mustard and cucumbers in clean, dry containers.
3. Bring 2 liters of water to a boil. Dissolve sugar and salt, let simmer for 3 minutes and remove from heat. As soon as the water has cooled slightly, 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 the blanks with lids.

After marinating, the 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 housewives often leave vegetables in water overnight. The main condition is that the water must be clean and cold.

This procedure is necessary so that the cucumbers become crispier and retain their color, structure and shape longer. Vegetables must be washed before soaking.

You can store preservation 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 fits these requirements perfectly if it is equipped with ventilation. This is necessary to prevent the development of mold. Every year the premises should be inspected for traces of fungus and, if necessary, treated with fungicidal preparations.

The storage room is part of the premises of the house. This compartment can also be used for storage of preserved food, but only if there are no heating devices there, otherwise the preparations will ferment and may explode. The pantry should be periodically ventilated, and the canned goods stored in it should be checked for swelling and cloudiness of the brine.

In city apartments, storage space for workpieces is often equipped on a loggia or balcony. In this case, the “storage” must meet the following requirements:

1. Be glazed.
2. It needs to be ventilated regularly.
3. Have protection from sunlight.

An excellent option is a closed cabinet with shelves where you can put away all your homemade preserves.Regular ventilation of the balcony will not only maintain the optimal temperature, but also regulate 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. You can also store homemade preserves here, 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 appetizer 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.

Recommended Posts

How to pickle honey mushrooms

German tomatoes with apples

Marinated brown tomatoes

Pickled radish

Radish for the winter

Harvesting bracken fern for the winter: drying, freezing

Pickled gooseberries with and without garlic: recipes for winter preparations

Hot marinated volushki: recipes for preparing for the winter

How to pickle boletus mushrooms for the winter