Cucumbers for the winter with finger-licking mustard: delicious recipes with photos

Cucumbers with mustard for the winter “You'll lick your fingers” is a recipe that has long taken pride of place in the cookbooks of many housewives. Pickled cucumbers will suit any table. This is a favorite snack for households and guests not only during everyday meals, but also at festive feasts.

Features of canning cucumbers with mustard

There are several successful options for preparing cucumbers with mustard. The result depends on the correct proportions of the ingredients. The size of vegetables affects the attractiveness of the finished dish. The name "fingers" refers to the selection of young and fresh fruits the size of the index finger.

Pickled cucumbers are firm, crispy and flavorful

Depending on the recipe chosen, cucumbers for pickling can be used whole or cut into strips, circles or bars. Cut vegetables have the same taste as whole ones. When choosing vegetables for canning in a jar, you must take into account that now there are special varieties with dark and dense skin. They retain their primary properties well when exposed to high temperature and marinade. The main spice in the preparation of “fingers” is mustard. It looks most aesthetically pleasing in grains, although mustard powder can also be used. To complete the flavor bouquet, add hot or allspice pepper, horseradish, garlic, dill and any herbs suitable for canning to the marinade. The choice of fillings is large and depends on the personal preferences of the cook.

The basis of the marinade for “fingers” can be either brine with spices, or vegetable or fruit juice, or tomato. Cucumbers in their own juice are not inferior in taste to preserved cucumbers with other fillings.

Cucumbers are a complete ingredient for preserving for the winter, but if desired, you can add grated carrots or chopped tomatoes, zucchini, and squash. Bright vegetable additions will make the finished dish more attractive.

Cucumbers with mustard “Fingers” for the winter

Cucumbers with mustard are often prepared for the winter, as this ingredient gives the marinade a spicy, sweet and piquant taste. In addition, mustard keeps vegetables firm and crunchy.

If all requirements are met, the finished preserve can be stored for at least a year. Therefore, you can safely prepare supplies for the whole year.

In the classic recipe for “Fingers” cucumbers with mustard, the choice of this spice in grains is not important.Mustard powder also enhances the taste of the marinade and preserves the firmness of the vegetables.

Recipe for pickling cucumbers “Fingers” with mustard

To prepare pickled cucumbers “Fingers” with mustard, you need to select small fruits with tubercles that are not damaged or overripe. For one liter container you will need the following ingredients:

• cucumbers 6-8 pieces;
• 2 cloves of garlic;
• 1 bay leaf;
• a teaspoon of mustard seeds;
• 2 peas of allspice;
• any greens for pickling;
• salt and sugar to taste;
• 9% vinegar.

Cooking steps:

1. Wash the cucumbers thoroughly, cut off the stems and soak in cool water for several hours.
2. Prepare the jars by washing them with a brush with warm water and baking soda, then pour boiling water over them. After holding them a little in hot water, you can immediately use them to preserve cucumbers.
3. Put spices for the future marinade in a jar, press the cucumbers tightly on top.
4. Pour boiling water over the jars and cover them with sterile lids for 15-20 minutes.
5. Drain the water into a large saucepan and bring it back to a boil. Next, you need to add sugar and salt. In this case, you need to add a little vinegar to each portion.
6. Pour boiling water over the cucumbers again and tightly close the jars with lids using a special device. This will ensure maximum conservation tightness. Closed containers must be turned over and allowed to cool. Only this method of closing the “Fingers” cucumbers will keep them crispy.

Rolling with mustard seeds is not only beautiful and appetizing, but also very aromatic

Finger-licking pickled cucumbers with mustard seeds

The technology for preparing cucumbers for pickling is no different from others and involves thoroughly washing the vegetables, soaking them in cold water for at least 6 hours and sterilizing glass containers. Special attention should be paid to the fact that in this recipe the cucumbers are sliced. If the cucumbers are finger-shaped, then the ideal cut would be bars.

Amount of ingredients per 1 liter container:

• cucumbers 6-8 pieces;
• 2 cloves of garlic;
• 2 bay leaves;
• 2 blackcurrant leaves;
• a teaspoon of mustard seeds;
• 2 peas of allspice;
• 3 black peppercorns;
• dill for pickling;
• 6 tablespoons sugar;
• 3 teaspoons salt;
• 6 tablespoons of 9% vinegar.

It is better to make rolls in small jars

Cooking steps:

1. Place spices and herbs into jars.
2. Place the cucumbers tightly on top.
3. Add sugar and salt, pour vinegar.
4. Fill the preparations to the top with boiling water and cover loosely with the lids.
5. After 20 minutes, roll up the lids and turn the jars over until they cool completely. It is better to keep them on the floor, covered with a warm blanket or rug.

Finger-licking cucumbers with mustard and garlic

Required ingredients:

• cucumbers of any size – 4 kg;
• onion – 1 head;
• garlic – 1 head;
• salt – 3 tablespoons;
• dry mustard - 1 tablespoon;
• sugar – 200 g;
• vegetable oil – 1 cup;
• vinegar 9% - 1 glass;
• ground black pepper – 2 teaspoons.

Garlic and mustard are classic ingredients for a flavorful marinade.

Preparation order:

1. Wash the cucumbers and cut into small circles; this will allow them to be better soaked in the marinade.
2. Mix all the spices with vinegar and vegetable oil, add chopped garlic and onion half rings.
3. Mix everything thoroughly and leave for at least 1 hour to marinate.
4. During the pickling process, cucumbers release juice; there is no need to drain it. After the required time has passed, distribute the salad along with the juice into jars.
5. Place the blanks without lids on a cloth or towel in warm water for sterilization.
6. After 20 minutes of boiling, tightly close the jars with cucumber salad with lids. After cooling, store in the cellar or refrigerator.

Finger licking cucumber salad with mustard and turmeric

The recipe for pickling finger-licking cucumbers with mustard uses chopped vegetables. Preserved turmeric is used to give the marinade a bright yellow color. It also has disinfecting properties, which facilitates the storage of finished products and allows you to do without sterilization.

Salad ingredients:

• cucumbers of any size – 3 kg;
• mustard – 70 g;
• vinegar – 450 ml;
• sugar – 450 g;
• salt – 150 g;
• turmeric – 10 g.

Adding turmeric helps preserve it for a long time

Canning steps:

1. Cut the cucumbers into circles and mix them with salt. Leave for a couple of hours.
2. Add the remaining ingredients for the marinade to the resulting juice. Boil the brine for 7 minutes over medium heat.
3. Add cucumbers to the brine and cook for another 10 minutes.
4. Close the salad in portions using a special device.

Storage rules

Tightly closed and cooled jars of cucumbers should be kept in a dark, cool room for no longer than a year. The ideal place to store preserved food is the cellar.If it is not possible to store the preparations in a separate room, then a refrigerator will do.

Conclusion

Finger-licking cucumbers with mustard for the winter are a great appetizer that can be served with any side dish. The canning technology is simple and does not take much time. Vegetables according to this recipe are moderately sweet and crispy, and the auxiliary ingredients give the preparation a piquant taste.

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