Cucumbers for the winter with mustard powder (dry mustard): pickling and pickling recipes

Cucumbers with dry mustard for the winter are not only tasty, but also crispy. Therefore, they have been very popular for several centuries. They are used as an appetizer for strong alcohol, served with hot potatoes, added to pickle soup or a variety of salads.

Rules for pickling cucumbers for the winter with mustard powder

Pickled cucumbers with dry mustard are a frequent guest on the tables of many families for the winter.To make them truly tasty and crispy, you need to follow simple rules:

1. The vegetable is washed and soaked in a large volume of clean water. Stand for 12 hours. During this time, change the fluid three times.
2. Only clean and pre-sterilized containers are used. Greens are always placed at the very bottom.
3. Fill the container with prepared cucumbers tightly and right up to the neck. For flavor, dill branches are placed on top and poured with hot marinade.

It is the marinade that gives the salty and pickled product its unique flavor. It is prepared in a separate container and then poured into jars. A steel or enameled pan is used.

Salted and pickled gherkins look impressive

Classic recipe for cucumbers with mustard powder for the winter

Cucumbers with mustard powder are rolled up in their entirety for the winter. Canned gherkins look very beautiful. The brine may turn out cloudy, but this is normal. This is how the addition of mustard affects its condition.

You will need:

• water – 1 l;
• mustard powder – 80 g;
• table salt – 40 g;
• vinegar 9% – 200 ml;
• gherkins;
• sugar – 190 g;
• black pepper (peas) – 5 g.

Marinating process:

1. Soak cucumbers in ice water overnight. They do not need to be soaked if the freshly harvested crop is used for pickling.
2. To boil water. Add dry mustard and sugar. Add salt and vinegar. Cook for five minutes.
3. Prepare the jars. Fill them with cucumbers. Vegetables should be folded as tightly as possible.
4. Pour in the brine. Cover with lids, but do not tighten.
5. Place in a large saucepan with hot water. Sterilize for 17-20 minutes. Roll up.
6. Turn over.Cover with a warm blanket overnight.

It is more convenient to use 1 liter jars for preparation.

Pickled cucumbers for the winter with dry mustard

Winter cucumbers with dry mustard powder always turn out tasty and crispy. They are ideal for boiled, fried and stewed potatoes.

You will need:

• gherkins – 3 kg;
• garlic – 3 cloves;
• filtered water – 1 l;
• bay leaves – 2 pcs.;
• peppercorns – 5 g;
• mustard powder – 20 g;
• coarse salt – 60 g;
• chili pepper – 1 pod.

Cooking process:

1. Cut the garlic cloves into several cloves and the chili pepper into rings.
2. Prepare the jars. Place chopped products in equal proportions on the bottom. Add peppercorns and bay leaves.
3. Rinse the gherkins and soak for several hours. Transfer to jars.
4. Pour water into the pan. Add salt. Set the burner to medium. When bubbles begin to form on the surface, close the lid and cook for three minutes. Pour boiling water over the gherkins.
5. Cover with lids. Leave in a warm place for two days. Remove foam regularly.
6. Sprinkle dry mustard. Leave for six hours.
7. Pour the brine into a saucepan. Pour in a little water and lightly salt. Cook for a quarter of an hour, constantly removing foam.
8. Pour over the vegetables and roll up.

The workpiece is left upside down for a day under a warm cloth.

Pickled cucumbers with mustard powder for the winter in liter jars

The suggested volume of ingredients is for a 1 liter jar.

Required components:

• horseradish leaves;
• onion – 1 medium;
• dry mustard – 7 g;
• cucumbers – how many will fit;
• dill;
• sweet pepper – 1 large;
• garlic – 2 cloves.

Marinade (per 1 liter of water):

• coarse salt – 40 g;
• black pepper (peas) – 3 g;
• pepper (allspice) – 2 peas;
• cloves – 2 buds;
• sugar – 40 g;
• vinegar essence – 10 ml.

Step by step process:

1. Soak the cucumbers in water overnight. Rinse and trim ends. Cut the garlic into slices.
2. Sterilize jars. Place horseradish leaves and dill on the bottom. If desired, you can add any greens.
3. Cut the onion into half rings. Place some in a jar.
4. Fill the container with cucumbers. Place bell pepper, garlic and onion in the free space.
5. Sprinkle mustard.
6. To boil water. Add all ingredients intended for marinade, except vinegar essence. Cook for seven minutes.
7. Pour in vinegar essence. Stir and pour over vegetables.
8. Line the bottom of the pan with a cloth. Pour in hot water. Place the blanks. Sterilize for 17 minutes.
9. Screw on the lids. Turn it over and wrap it in a blanket.

With the addition of onions and peppers, cucumbers will become richer in taste.

Crispy cucumbers for the winter with mustard powder

Pickled cucumbers for the winter with mustard powder, prepared according to a village recipe, will make a pleasant impression on everyone. For cooking, you can use not only young specimens, but also overripe fruits.

You will need:

• cucumbers – how many will fit in a 3 liter jar;
• spices;
• garlic – 3 cloves;
• mustard powder – 30 g;
• coarse salt – 120 g (80 g for marinade, 40 g poured onto cheesecloth);
• fresh and dried herbs.

How to prepare pickles:

1. Pour spices, herbs and dry mustard into the prepared container.
2. Add salt. Add pre-soaked vegetables and chopped garlic.
3. Fill with cold water. Cover the neck with gauze. Add salt. Leave for two days. The brine should become cloudy.
4. Remove the gauze. Pour the liquid into a saucepan. When it boils, return it to the jar.
5. Roll up and leave upside down under a blanket for a day.

With the addition of garlic, the taste of the salty preparation will become more piquant.

The most delicious recipe for pickled cucumbers for the winter with dry mustard

The winter preparation recipe is designed for a 2-liter container.

Required components:

• cucumber – 1 kg;
• garlic – 3 cloves;
• set of greenery;
• coarse salt – 40 g;
• dry mustard – 10 g;
• onion – 120 g;
• filtered water – 1 l;
• mustard seeds – 5 g.

Process for preparing pickled cucumbers:

1. Place spices, chopped onions and herbs into a sterilized container, then distribute the cucumbers tightly. Don't add mustard yet.
2. Dissolve coarse salt in water and pour over vegetables. Leave for four days. Constantly remove the foam that forms on the surface.
3. Pour the marinade into a saucepan. Boil and pour back.
4. Add dry and mustard grains. Close with lids.

You can add not only dry herbs to pickles, but also fresh ones.

Pickled cucumbers with dry mustard without sterilization

This option is considered the simplest and most popular method of winter preparation of vegetables with the addition of vinegar. It marinates quickly and does not cause any trouble. As a result, the cucumbers are not only crispy, but also juicy.

Necessary components for 1 liter of water:

• cucumber – 2 kg;
• Bay leaf;
• dry mustard – 20 g;
• vinegar (9%) – 40 ml;
• table salt – 40 g;
• sugar – 30 g;
• pepper;
• dill umbrellas;
• garlic – 2 cloves.

Cooking process:

1. Soak the vegetables for two hours. Prepare the jars.
2. Cut the garlic into slices. Place it, cucumbers and dill in a container.
3. Pour boiling water over it. Change the water twice.
4. Make the marinade. To do this, boil 1 liter of water. Add salt, then sugar. When the products dissolve, pour in vinegar and add dry mustard.
5. Pour into jars and seal immediately.

Cucumbers, salted with mustard powder, garlic and dill

The recipe for pickles with mustard powder is easy to prepare. Vegetables must be pre-soaked.

Required components:

• cucumber – 2 kg;
• mustard powder – 60 g;
• allspice – 3 pcs.;
• water – 1.5 l;
• salt – 20 g per jar;
• horseradish leaves;
• black peppercorns – 10 pcs.;
• dill umbrellas – 5 pcs.;
• horseradish root – 14 cm;
• garlic – 4 cloves;
• cherry leaves – 5 pcs.

Step by step process:

1. Place all the listed dill leaves and umbrellas evenly on the bottom. Add chopped horseradish root, garlic cloves and pepper.
2. Place vegetables. Distribute dill umbrellas and horseradish leaves on top.
3. Dissolve salt in cold water. You can only use the large one.
4. Pour dry mustard and pour brine to the very top.
5. Cover with a plastic lid. Place in the cellar or refrigerator compartment.
6. Salt cucumbers with mustard powder for one month.

Place cucumbers in jars as tightly as possible

Recipe for cucumbers with dry mustard, cherry leaves and horseradish

Cherry leaves will help make salted fruits more aromatic and palatable.

You will need:

• cucumber – 1.5 kg;
• horseradish and cherry leaves;
• garlic – 4 cloves;
• dry mustard – 20 g;
• coarse salt – 60 g.

Salting steps:

1. Place horseradish leaves at the bottom of the prepared jars, then cherry leaves.
2. Fill with vegetables that have been pre-soaked for several hours.
3. Add salt and pour boiling water.
4. Cover loosely with lids. Leave for two days.
5. If foam forms on the surface, it means the snack is ready.
6. Drain the brine.Sprinkle dry mustard. Boil and pour back.
7. Roll up, turn over and leave under a warm blanket.

Cucumbers with mustard are a great addition to mashed potatoes.

Recipe for pickling cucumbers with dry mustard and spices

According to the proposed option, pickles can be stored until spring. At the same time, the vegetable will not lose its crunchiness.

For a 3 liter capacity you will need:

• cucumbers - how many will go in;
• cinnamon – 3 g;
• dry mustard – 10 g;
• salt – 60 g;
• chili pepper – 1 small pod;
• horseradish leaves;
• peppercorns;
• water – 1.7 l;
• garlic – 6 cloves;
• dill umbrellas;
• oak leaves.

Step by step process:

1. Soak the vegetable for five hours, then cut off the tails.
2. Place in a jar, topping with herbs and spices. Add cinnamon and dry mustard.
3. Dissolve salt in water. Fill the workpiece. Cover with gauze. The brine should become cloudy as a result.
4. Check condition every four days. If there is less liquid, you need to add more.
5. When the brine stops bubbling and it becomes transparent, it means it can be stored in the basement.

When chilled, pickled cucumbers have a higher taste.

Recipe for pickling cucumbers with dry mustard, onions and tarragon

The preparation turns out tasty and aromatic. The pickled cucumber recipe is for a 1 liter jar.

You will need:

• gherkins – 750 g;
• vinegar (9%) – 70 ml;
• Bay leaf;
• salt – 40 g;
• garlic – 2 cloves;
• peppercorns – 3 g;
• tarragon - 2 sprigs;
• onion – 80 g;
• cherry leaves – 2 pcs.;
• horseradish leaf;
• dry mustard – 20 g;
• sugar – 30 g;
• hot pepper - to taste;
• dill - 2 umbrellas;
• parsley - 2 sprigs.

Cooking process:

1. Rinse the gherkins and soak in cold water for three hours.
2. Trim the ponytails.
3. Place all the listed seasonings and chopped onion into a container. Fill with gherkins.
4. Pour boiling water over it. Set aside for 20 minutes. Drain the liquid and add new boiling water. Leave for the same time. Drain the water again.
5. Add sugar, dry mustard and salt to the cucumbers. Pour in vinegar, then boiling water. Roll up and turn over. Cover with a blanket.

The more greens you add to the preparation, the more aromatic and rich the pickles will be.

Pickling cucumbers for the winter with mustard powder without vinegar

A quick pickling option, for which it is better to use small cucumbers.

Necessary products for a 3 liter jar:

• cucumbers – 1.5 kg;
• cherry leaves;
• garlic – 3 cloves;
• horseradish leaves;
• water – 1.5 l;
• table salt – 1 tbsp.;
• dry mustard – 60 g.

The process of preparing salted fruits:

1. Place leaves in a thick layer on the bottom of the container. Add chopped garlic cloves. Place cucumbers.
2. To boil water. Fill the workpiece. Set aside for 10 minutes. Drain the water.
3. Dissolve salt in the specified volume of cold water. Pour into a container and leave for three days. Cover the top with a cloth to keep insects out.
4. Drain the brine. Sprinkle dry mustard.
5. Fill with filtered water up to the neck. Store pickled cucumbers in a cool room.

The gherkins chosen for pickling are firm and fresh.

Recipe for pickling cucumbers with mustard powder in a barrel

Pickled cucumbers in a barrel are especially tasty. Thanks to the ecological method, the preparation is strong and retains the maximum amount of nutrients until spring.

You will need:

• small cucumbers – 50 kg;
• tarragon – 100 g;
• water – 10 l;
• black currant leaves – 300 g;
• dill with stems and umbrellas – 1.7 kg;
• peeled garlic – 200 g;
• horseradish root – 170 g;
• dry mustard – 300 g;
• coarse salt – 700 g.

Cooking process:

1. Two weeks before the start of preparation, rinse the barrel, soak and steam.
2. Before salting, rub the walls with garlic. This preparation will help prevent mold from growing.
3. Chop the tarragon and dill into large pieces.
4. Peel the horseradish root and cut into rings. The thickness should not exceed 1 cm.
5. Warm up the water. Dissolve salt. Strain and cool.
6. Place ¼ of the greens on the bottom. Spread the cucumbers tightly in a layer. They must be laid out vertically. Cover with a mixture of spices and herbs. Repeat the process until the products run out. The last layer should be greens.
7. Pour in the brine. Place pressure on top.
8. Leave for two days at room temperature. Put the pickles in the basement for 35 days. Monitor the brine during the process; if its level decreases, add more.

All vegetables and herbs are thoroughly washed before cooking.

How to pickle cucumbers with dry mustard and hot pepper

Pickled cucumbers according to the proposed recipe always turn out crispy, and also retain their taste and nutritional qualities for a long time, even at room temperature.

Required Products:

• cucumbers – 3.5 kg;
• dill umbrellas;
• bay leaves;
• salt – 200 g;
• dry mustard – 20 g;
• vodka – 60 ml;
• garlic – 8 cloves;
• sugar – 150 g;
• horseradish and currant leaves;
• hot pepper – 1 pod;
• vinegar 9% – 150 ml;
• purified water – 3 l.

Cooking process:

1. Place the greens on the bottom of the container. Fill the jar with pre-soaked cucumbers.
2. Pour boiling water over and leave for a quarter of an hour.
3. Pour the liquid into a saucepan. Add salt and sugar. Boil.
4. Add dry mustard. Stir and pour over vegetables. Pour vinegar and vodka on top. Roll up.

Hot peppers are added to the preserve according to your own preferences

Storage rules

Salted and pickled cucumbers are stored in a room with a temperature not exceeding +15°C. A reduced or increased indicator will lead to damage to the preservation.

The optimal place for storage is the cellar. In apartment conditions, it is better to leave the preparations on the balcony. In winter, make sure that the preservation does not freeze.

Conclusion

Even a novice cook can prepare cucumbers with dry mustard for the winter. To do this, you need to follow all the recommendations and maintain the proportions of salt, sugar and vinegar. Herbs and spices can be used as desired.

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