Cucumbers with mustard: canned for the joy of ourselves and loved ones


Never a single feast in Russia was complete without canned cucumbers. Salted, salted, pickled - cucumbers have always been one of the most favorite snacks. Russian housewives have reached sky-high heights in preservation of cucumbers: in no country in the world are there such delicious cucumbers. And one of the most delicious options is cucumbers, which are canned with mustard.

Classic recipe

Based on a 1 liter jar:

  • cucumbers (medium size);
  • fresh garlic - 3 cloves;
  • black pepper - 3 peas;
  • clove pepper - 3 peas;
  • Bay leaf;
  • coarse salt - 0.03 kg;
  • vinegar 9% - 0.09 l;
  • boiled water - 0.55 l;
  • mustard (seeds) - 0.01 kg;
  • dry dill;
  • oak leaves.

What to do:

  1. Take small strong cucumbers. Soak them for 3 hours in cold water.
  2. Wash glass containers with baking soda and wipe dry. Do not use detergents: the smell permeates cucumbers.
  3. Be sure to boil the lids.
  4. Boil water. Enough 1.5 liters. Cool to room temperature.
  5. Spices and spices are evenly distributed in dried containers.
  6. Do not forget the mustard. Recipes of this kind involve the use of mustard seeds. For lovers of pungency, it is recommended to add chili peppers.
  7. Remove the soaked cucumbers from the liquid. Put on a cloth and dry.
  8. Place dried cucumbers in glass containers. It is recommended to place the first row vertically, and then how they will fit.
  9. Pour sugar and salt into the container (more sugar, less salt). Pour in cooled boiled water. Pour vinegar.
  10. Cover containers with sterile lids. Remove the covers with forceps, not with your hands.
  11. Cover the bottom of the dishes in which the jars will be sterilized. Sterilization time for cans: liter - 15 minutes, three-liter - 20 minutes. Time to count from the moment of boiling water.
  12. During sterilization, cucumbers in banks will change color. If they were green, they will become emerald.
  13. After sterilization, the jars do not need to be wrapped. Turning over is also not necessary. Put them in a draft. When they cool - clean in the refrigerator.

In addition to what is prescribed in the recipe, you can add some favorite spices, the properties of which, in your opinion, can improve the taste. Do not overdo it with garlic. It makes cucumbers less crispy.

Crispy gherkins in a sauce with mustard seeds and onions: a step by step recipe

On a 1.5 liter jar:

  • gherkins;
  • onions - 0.1 kg;
  • ketchup - 0.1 kg;
  • black pepper - peas - 0.003 kg;
  • mustard seeds - 0.01 kg;
  • vinegar essence 70% - 0, 005 l;
  • salt - 0.06 kg;
  • sugar - 0.05 kg;
  • water - 1 l;
  • dill (umbrellas) - 0.01 kg;
  • bay leaf - 0.002 kg;
  • cloves - 0.003 kg;
  • garlic - 0.03 kg.

What to do:

  1. Immediately make the sauce so that later on you will not be distracted by it. Mix ketchup with finely chopped and pre-steamed onions. Set aside.
  2. Soak cucumbers in cold water. 4-5 hours are enough.
  3. Rinse jars and lids with baking soda. Wash thoroughly, sterilize.
  4. Drain the water from the cucumbers. Trim the tips.
  5. Put spices and spices in a glass container. Add mustard seeds.
  6. Tighten the gherkins in a container. Boil water.
  7. Pour boiling water in a container with gherkins. Hold for 15 minutes.
  8. Prepare the brine: water + sugar + salt. Boil, add sauce, stir. Pour into a container with cucumbers. Pour in the vinegar.
  9. Roll up the lid. Flip over. Allow to cool completely.

Preserving gherkins in the sauce gives an excellent result. The main thing is to follow the recipe strictly, you will get a delicious product.

Canned cucumbers with mustard powder: a simple recipe

What is required:

  • medium-sized fresh cucumbers - 0.35 kg;
  • young carrots - 0.1 kg;
  • garlic - 0.01 kg;
  • young dill - 0.02 kg;
  • coarse salt - 0.015 kg;
  • sugar - 0.01 kg;
  • vinegar 9% - 0.02 l;
  • drinking water;
  • allspice peas - 3 pcs.

Cooking process:

  1. In this preservation with mustard powder, cucumbers must first be soaked for 5 hours, then cut into “barrels”.
  2. Prepare containers one hour before preservation. Sterilize her. Put dill and garlic in prepared containers.
  3. We put cucumbers in the jar. We put it vertically: it will be more convenient to get it later.
  4. Process the carrots, cut into a circle. Lay on top of cucumbers.
  5. Pour boiling water over the cucumbers. Insist 10 minutes. Then pour the water into a separate pan. Pour coarse salt and sugar into it. Boil the marinade. Pour a spoonful of mustard powder. Add cloves.
  6. Pour the cucumbers with the prepared marinade.
  7. Roll up (tighten) the banks.

Canned cucumbers with mustard and horseradish leaves: recipe in liter jars

What is required:

  • green cucumbers - 6 kg;
  • whole mustard seeds - 0.06 kg;
  • salt - 0.18 kg;
  • granulated sugar - 0.25 kg;
  • garlic - 0.1 kg;
  • horseradish (leaves) - 0.06 kg;
  • fresh dill - 0.06 kg;
  • fresh parsley - 0.06 kg;
  • vinegar - 0.06 l.

What to do:

  1. Process cucumbers, soak in water for 3 hours.
  2. Put greens, garlic, horseradish, mustard seeds in a glass liter container. On them - cucumbers. On top of the cucumbers is dill.
  3. Pour boiled water over the filled container. Do not roll up, but close with a lid. Insist 15 minutes. Pour out the water. Repeat this process again.
  4. Marinade must be prepared separately for each container. To do this, pour water from a container into a pan, add sugar and salt (0.02 kg and 0.03 kg). Boil. Pour vinegar into the container (0.01 L). Top with boiling prepared brine.
  5. Roll up containers with sterilized caps.
  6. Banks put on the lids. Wrap in a warm blanket. Leave for a day. Clean in the cold.

Canned cucumbers with mustard slices

What is required:

  • cucumbers - 1 kg;
  • garlic - 0.015 kg;
  • mustard powder - 0.005 kg;
  • black pepper - 0.003 kg;
  • sugar - 0.01 kg;
  • vinegar essence - 0,0018 l;
  • water - 0.055 l;
  • salt - 0.017 kg;
  • Refined oil - 0.12 L;
  • fresh dill - 0.01 kg.

What to do:

  1. Select straight, thin cucumbers. Rinse them, process (cut ends). Cut along the middle plates. The first records can not be used.
  2. Fold prepared plates into a large pan. To them add crushed cloves of garlic. Then - chopped dill, salt, pepper, mustard and sugar. Pour vinegar, refined oil. Pour in water.
  3. Insist 2 hours. Do not pour juice.
  4. Place the cucumber plates in prepared containers. Pour cucumber juice into them.
  5. Take a large pan. Cover the bottom of the pan with a cloth. Pour in hot water (70 ° Ϲ). Move pan to high heat.
  6. Then put the jars in the pan. Cover with lids. Water - on the "shoulders" of cans.
  7. When boiling, discard the fire to the smallest. Cover the pan with a lid. Sterilization of cans - 20 minutes.
  8. Then carefully remove the cans. Roll up the lids. Dry the containers. Wrap in a blanket for 2 days.

Cucumbers with mustard, a leaf of cherry and currant: a fragrant recipe

On a three-liter jar:

  • green cucumbers - 1.5 kg;
  • chilli - 0.05 kg;
  • clove pepper - 0.01 kg;
  • dry dill - 0.02 kg;
  • garlic - 0.03 kg;
  • dry mustard - 0.03 kg;
  • a leaf of cherries and currants - 0.01 kg each.

For brine:

  • water - 1.5 l;
  • vinegar - 0.05 l;
  • sugar - 0.05 kg;
  • salt - 0.06 kg;
  • vodka - 0.1 l.

What to do:

  1. Boil the brine. Put water in a large saucepan on fire. Pour sugar, salt, boil. After boiling, remove from heat. Pour vinegar.
  2. At the bottom of the glass container, lay a part of dill, garlic, berry leaves, all mustard.
  3. Lay the cucumbers mixed with the remaining components.
  4. Pour with hot marinade. Insist hour.
  5. Drain the marinade. Boil. Pour again.
  6. Add a glass of vodka. Close the lids.

Mustard pickles (video)

All recipes give excellent results. Cucumbers are excellent! And the appetizer is beautiful, and the pickle is perfect, and in the salad they will sound great. Definitely what you will be satisfied with.



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