Advice

Cucumbers for the winter with mustard powder (dry mustard): salting 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 to strong alcohol, served with hot potatoes, added to pickle or a variety of salads.

Rules for pickling cucumbers for the winter with mustard powder

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

  1. The vegetable is washed and soaked in plenty of clean water. Withstand 12 hours. During this time, the fluid is changed three times.
  2. Containers are used only clean and previously sterilized. Greens are always laid out at the very bottom.
  3. Prepared cucumbers fill the container tightly and to the very neck. For aroma, dill branches are placed on top and poured with hot marinade.

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

Advice! Before canning, you must carefully check the containers, as they will burst if there is damage.

Salted and pickled gherkins look spectacular

The classic recipe for cucumbers with mustard powder for the winter

Cucumbers with powdered mustard are rolled up for the winter as a whole. Canned gherkins look very nice. The brine may turn out cloudy, but this is normal. This is how the addition of mustard affects his 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.

Pickling process:

  1. Pour cucumbers overnight with ice water. They do not need to be soaked if just harvested harvest is used for pickling.
  2. To boil water. Add dry mustard and sugar. Season with salt and vinegar. Cook for five minutes.
  3. Prepare banks. Fill them with cucumbers. You need to fold vegetables as tightly as possible.
  4. Pour in brine. Cover, but do not tighten.
  5. Place in a large pot of hot water. Sterilize for 17-20 minutes. Roll up.
  6. Turn over. Cover with a warm blanket overnight.

It is more convenient to use cans with a volume of 1 liter for the blank.

Pickled cucumbers for the winter with dry mustard

Cucumbers for the winter with dry powder mustard always turn out delicious and crispy. They are perfect with 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 slices and the chili into rings.
  2. Prepare banks. Put chopped food in equal proportions on the bottom. Sprinkle peppercorns and bay leaves.
  3. Rinse the gherkins and soak for several hours. Transfer to banks.
  4. Pour water into a saucepan. Salt. Put the burners on the middle setting. 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 warm for two days. Skim off the foam regularly.
  6. Add dry mustard. Leave on for six hours.
  7. Drain the brine into a saucepan. Pour in a little water and lightly salt. Cook for a quarter of an hour, constantly removing the foam.
  8. Pour 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 designed for 1 liter can.

Required components:

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

Marinade (for 1 liter of water):

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

Step by step process:

  1. Pour cucumbers overnight with water. Rinse and trim off the ends. Cut the garlic into slices.
  2. Sterilize banks. Put horseradish leaves and dill on the bottom. You can add any greens if desired.
  3. Cut the onion into half rings. Put some in a jar.
  4. Fill the container with cucumbers. Place bell peppers, garlic and onions in the free space.
  5. Pour in mustard.
  6. To boil water. Add all the ingredients intended for the marinade, except the vinegar essence. Cook for seven minutes.
  7. Pour in vinegar essence. Stir and pour over the vegetables.
  8. Cover the bottom of the pot with a cloth. Pour in hot water. Supply blanks. Sterilize for 17 minutes.
  9. Tighten with lids. Turn over and wrap with a blanket.

With the addition of onions and peppers, the 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 rustic 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 much will fit in a 3 liter jar;
  • spice;
  • garlic - 3 cloves;
  • mustard powder - 30 g;
  • coarse salt - 120 g (80 g for the marinade, pour 40 g onto cheesecloth);
  • fresh and dried herbs.

How to cook pickles:

  1. Pour spices, herbs and dry mustard into the prepared container.
  2. Add salt. Lay out the presoaked vegetable and chopped garlic.
  3. Cover 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 back 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 pickles for the winter with dry mustard

The recipe for winter harvesting is designed for a container with a volume of 2 liters.

Required components:

  • cucumber - 1 kg;
  • garlic - 3 cloves;
  • a set of greens;
  • coarse salt - 40 g;
  • dry mustard - 10 g;
  • onions - 120 g;
  • filtered water - 1 l;
  • mustard seeds - 5 g.

The process of cooking pickles:

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

Advice! Adding mustard will help stop fermentation and prevent the pickles from developing plaque.

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

Pickled cucumbers with dry mustard without sterilization

This option is referred to as the simplest and most popular method of harvesting vegetables in winter with the addition of vinegar. Pickles quickly and is not a hassle. As a result, cucumbers are not only crispy, but also juicy.

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

Pickled cucumbers with mustard powder, garlic and dill

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

Advice! The jar must be filled with fruits of approximately the same size so that they can be evenly salted.

Required components:

  • cucumber - 2 kg;
  • mustard powder - 60 g;
  • allspice - 3 pcs.;
  • water - 1.5 l;
  • salt - 20 g per can;
  • 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. At the bottom, evenly place all the listed dill leaves and umbrellas. Add chopped horseradish root, garlic cloves and pepper.
  2. Lay vegetables. Distribute dill umbrellas and horseradish leaves on top.
  3. Dissolve salt in cold water. You can only use a large one.
  4. Pour dry mustard and pour brine to the very top.
  5. Close with a plastic lid. Place in the cellar or refrigerator compartment.
  6. Salt the cucumbers with mustard powder for one month.

Put cucumbers in jars as tightly as possible

Advice! In order for the cucumbers to retain a bright green color in salting, you must first pour boiling water over them.

Cucumber recipe with dry mustard, cherry leaves and horseradish

Cherry leaves will help make the salted fruit more flavorful and more 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, then cherries on the bottom of the prepared jars.
  2. Fill with vegetables that have been soaked for several hours.
  3. Salt and pour boiling water over.
  4. Cover loosely with lids. Leave for two days.
  5. If foam forms on the surface, then the snack is ready.
  6. Drain the brine. Add dry mustard. Boil and pour back.
  7. Roll up, turn over and leave under a warm blanket.

Mustard cucumbers 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. In this case, the vegetable will not lose crunchiness.

Advice! Do not add currant leaves, otherwise a lot of mold will form.

For a capacity of 3 liters you will need:

  • cucumbers - how many will fit;
  • 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 trim the tails.
  2. Put in a jar, shifting herbs and spices. Add cinnamon and dry mustard.
  3. Dissolve salt in water. Pour the workpiece. Cover with gauze. The brine should become cloudy as a result.
  4. Check the status every four days. If there is less liquid, then you need to add more.
  5. When the brine stops bubbling and it becomes transparent, it means that it can be stored in the basement.

Chilled pickles have a higher taste.

Recipe for pickling cucumbers with dry mustard, onions and tarragon

The workpiece is tasty and fragrant. The recipe for pickles is designed 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 branches;
  • onions - 80 g;
  • cherry leaves - 2 pcs.;
  • horseradish leaf;
  • dry mustard - 20 g;
  • sugar - 30 g;
  • bitter pepper to taste;
  • dill - 2 umbrellas;
  • parsley - 2 sprigs.

Cooking process:

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

The more greens you add to the workpiece, the more aromatic and saturated the pickled cucumbers will turn out

Salting cucumbers for the winter with mustard powder without vinegar

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

Required 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.

Salted fruit preparation process:

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

Advice! To speed up the salting process, the tips of the fruits must be cut off.

Gherkins are chosen for pickling firm and fresh

Recipe for pickling cucumbers with mustard powder in a barrel

Salted cucumbers in a barrel are especially tasty. Thanks to the ecological method, the workpiece 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 cooking, rinse the barrel, soak and steam.
  2. Rub the walls with garlic before salting. This preparation will help prevent mold growth.
  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 the salt. Strain and cool.
  6. ¼ put some of the greens on the bottom. Spread the cucumbers tightly. They must be laid out vertically. Cover with a mixture of spices and herbs. Repeat the process until you run out of food. The last layer should be greenery.
  7. Pour in brine. Put oppression on top.
  8. Leave for two days at room temperature. Remove pickles to basement for 35 days. In the process, monitor the brine, if its level has decreased, then add more.

All vegetables and herbs are thoroughly washed before cooking.

How to salt 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;
  • bitter pepper - 1 pod;
  • vinegar 9% - 150 ml;
  • purified water - 3 liters.

Cooking process:

  1. Put 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 the vegetables. Top with vinegar and vodka. Roll up.

Hot peppers are added to the preservation according to their own preferences.

Storage rules

Pickled and pickled cucumbers are stored in a room with a temperature not exceeding + 15 ° C. A decreased or increased indicator will lead to deterioration of the preservation.

The optimal storage place is the cellar. In an apartment environment, it is better to leave the workpieces on the balcony. In winter, make sure that the conservation does not freeze.

Conclusion

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


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