Today we will preserve cucumbers with mustard for the winter. A good old friend, the cucumber, is considered an indispensable companion to the Russian feast. And no one thinks that the Byzantines introduced us to him. And the first attempts to pickle green vegetables were made thousands of years ago. Since then, experiments have continued, and every self-confident housewife thinks that her recipe is the best.

Crispy, aromatic, salty or pickled cucumbers will delight both weekdays and holidays and will be appropriate among snacks. And really, if you think about it, is there an alternative to Russian pickled or pickled cucumber?

Cucumbers with mustard for the winter - all the secrets of preparation

Cucumbers with mustard can be pickled, salted or fermented. There are many recipes that allow you to preserve them for the winter; you can take mustard in grains or use ready-made dry powder. Nowadays, housewives try to make preparations in jars, but if you are a fan of preservation, then use some large container.

So, our task is to make cucumbers crispy, hard and so tasty for the winter that the soul rejoices and the hand reaches out for more. To ensure that everything goes according to plan, I suggest you get acquainted with some clever tricks that will help you achieve your plans.

What mustard is used for:

Firstly, adding seasoning makes the cucumbers crispy and strong, giving them an interesting flavor note.

And in addition, mustard powder prevents the workpiece from becoming moldy if it is not rolled up with an iron lid.

What else can you add when preparing:

Parsley, celery, basil, tarragon, add black and allspice pepper, chili pepper, an onion or carrot, placed whole, looks very appropriate.

Advice from experienced housewives:

  • Special varieties of cucumbers with dark pimples and thin skin are intended for pickling. Weren't you raised like that? Canned lettuce, but then be sure to trim the ends.
  • Always trim the ends of purchased cucumbers, this way you will get rid of nitrates.
  • Most delicious preparations obtained from small specimens. Choose vegetables that are the same size, then they will be salted evenly.
  • Place greens in jars vertically and do not compact them too tightly, otherwise they will not crisp.
  • I advise you to be sure to soak the greens before harvesting, this will make them strong. To do this, fill them with cold water and leave for 4–5 hours.
  • Be sure to put a date on the jars and sign what recipe you used to make the seal - this will make it easier to find the one you want.
  • Don't ignore cherry and currant leaves, they contain tannins that make cucumbers strong. Oak leaves also work, which many people like to add to preserves.
  • But! When cold pickling, do not add currant leaves, they provoke the formation of mold.
  • If you put a piece of horseradish not only at the bottom, but also at the top of the jars, mold will not form on the surface.

Classic recipe for pickling cucumbers

  • Vegetable – 1.5 kg.
  • Cherry leaves with horseradish.
  • Garlic cloves – 3 pcs.
  • Salt – 3 large spoons.
  • Dry mustard powder - a large spoon.

How to pickle:

  1. Cover the cucumbers with water and leave for several hours.
  2. Place cherry leaves and horseradish at the bottom of the jar (you can take roots instead of leaves), place the greens in the jars vertically, add salt and pour boiling water into the jars to the top.
  3. Cover with a lid and leave for a couple of days, and after this time you will see that a foam has formed on the surface.
  4. After two days, drain the brine, boil it and pour it back into the jars. Before this, do not forget to add mustard. Roll up under an iron lid and cool upside down.

Cold cucumbers with mustard

These are more likely pickled cucumbers, since the process will be long, but you will not regret the long trouble.

Take:

  • Cucumbers, horseradish and oak leaves, dill, peppercorns.
  • For a 3 liter jar:
  • Garlic cloves - 6 pcs.
  • Chili pepper – 1 small.
  • Dry mustard - a teaspoon.

For one liter of water:

  • Salt – 2 large heaped spoons. (a 3-liter bottle will take one and a half liters of water).

How to salt:

  1. Soak the cucumbers for several hours, then they will get the missing water and will be strong.
  2. Place in jars, top with herbs and spices, add mustard. Please note that we don’t add currant leaves, even if we really want to, otherwise there will be a lot of mold.
  3. Dissolve in cold water salt and pour it into a jar. Cover with a nylon lid and set to salt.
  4. Check back every 3-4 days to make sure the cucumbers are covered with water. Add water if necessary.
  5. Don't be afraid that the cucumbers will become cloudy and begin to ferment. This is a normal process. After some time, the brine will lighten and this will tell you that the workpiece is ready.
  6. Close the jars with a regular lid and place them in the cold to stop fermentation completely.

Pickled cucumbers with mustard seeds - salad

I don’t even know if it’s a salad or not, I use this recipe to process large specimens of cucumbers. I cut them into pieces, quite large ones at that, and it turns out something in between. However, if you chop the greens finely, you will have a full-fledged salad. For preparation, it is better to take liter jars.

Take:

  • Cucumbers – 4 kg.
  • Mustard seeds - a large spoon.
  • Oil, vinegar 9% and sugar - one glass each.
  • Salt - half a glass.
  • Garlic – 6 cloves.
  • Pepper - a tablespoon.

How to do:

  1. Cut the cucumbers and place in a bowl. Add sugar and salt, add oil and vinegar, add chopped garlic and mustard seeds.
  2. Stir and set aside for an hour or two so that the vegetable has time to marinate. The marinade will appear on its own - the cucumbers will release their juice.
  3. Prepare the jars: wash and sterilize in any way. All that remains is to place the pieces tightly in jars, pour in the marinade and pasteurize them for 15–20 minutes, placing them in a saucepan with hot water. Record the time from the moment of boiling.
  4. Roll up, turn over, let cool, cover, and store.

Pickled cucumbers with dry mustard

Select small specimens so that as many of them as possible fit into a three-liter jar. This is an almost classic version of the preparation with mustard.

Take:

  • Vegetable – 1.5 kg.
  • Salt - a glass.
  • Dry mustard - 3 large spoons without a slide.
  • Garlic, horseradish root, currant and cherry leaves, dill.
  • Water - one and a half liters per 3-liter jar.

How to pickle:

  1. Prepare vegetables and spices for canning (wash, trim ends).
  2. Place leaves and garlic at the bottom of the container. Place the greens tightly and pour boiling water over them.
  3. Let stand for 10 minutes to warm up the cucumbers, drain the water.
  4. After this, separately dissolve the salt in cold water and pour the solution into the jar to the top.
  5. Three days later, when the vegetable is pickled, drain the brine, put mustard powder in a jar, fill the jar with plain cold water and close with a nylon or iron lid, this is at your discretion.

Pickled cucumbers without sterilization

Winter preparation can be done in jars or another container can be used. bigger size. Cucumbers prepared according to this recipe come out strong, crunchy, and will be suitable for eating very quickly.

Take:

  • Cucumbers – 10 kg.
  • Garlic - a couple of heads.
  • Dry mustard - half a glass.
  • Salt – 400 gr.
  • Dill, cherry, horseradish and currant leaves, bay leaf, peppercorns. You can also add hot pepper, but, to be honest, this is not for everyone.

How to pickle:

  1. Wash the greens and place in cold water for 4 hours, thanks to this the cucumbers will be strong.
  2. Place some of the greens on the bottom of the container, then lay the greens, alternating them with greens (layers).
  3. Make the filling: boil water, cool and add salt and mustard. If you start salting in a jar, then for each you will get 1.5 large spoons of powder.
  4. The workpiece will be ready after 2-3 days. Banks intended for winter storage, immediately after pouring the brine, roll it under an iron lid and put it in the cold.

Pickled cucumbers with mustard seeds in jars

Spicy and crispy preparations made according to this recipe, cucumbers with mustard, will not leave anyone indifferent.

Take:

  • Cucumbers – 6 kg.
  • Mustard seeds - half a teaspoon per jar.
  • Salt and sugar - 1 large spoon per jar.
  • Garlic - head.
  • Horseradish leaves, dill.
  • Vinegar 9% - a tablespoon per 3 liter jar.

Marinate:

  1. Fill the jars with herbs and spices, placing them on the bottom, fold the cucumbers tightly and pour boiling water into each one to the top. Cover with an iron lid and let stand for 10–15 minutes. During this time, the greens will warm up well.
  2. Carefully pour the water into the pan and prepare the marinade: calculate the amount of salt and sugar needed for all the jars from which the water was drained and add what is needed. Boil for a few minutes.
  3. Place mustard seeds and vinegar in each jar as directed in the recipe and fill with marinade. Roll up under an iron lid and cool, turning it over. When the workpiece has cooled, check the quality of the seaming and re-roll if necessary.

Marinate cucumbers with mustard and vodka

Nowadays, adding vodka to jars of cucumbers will not surprise anyone, because it makes them strong and crunchy. And, by the way, this method is not new, our mothers did it this way, and they already knew a lot about rolling, Soviet time pickles and marinades were made in large quantities. Find out others in a detailed article about this.

Take:

  • Vegetable – 3.5 kg.
  • Mustard powder - a large spoon.
  • Vodka – 3 large spoons.
  • Dill, currants, horseradish and cherries - leaves, bay leaves, one piece of hot pepper.
  • Garlic cloves – 6 pcs.
  • Salt – 200 gr.
  • Table vinegar - 150 ml.
  • Sugar – 150 gr.
  • Water – 3 liters.

How to marinate:

  1. Soak the cucumbers for several hours, peel the garlic.
  2. Place the herbs and herbs in jars, pour in boiling water and cover with lids - let the preparation steep for 10 - 15 minutes.
  3. Then drain the liquid, add sugar and salt and boil.
  4. Fill with marinade, putting mustard in each jar and pouring vinegar and vodka (see how many jars come out, and divide the spices by their quantity).

Video recipe for preparing cucumbers with mustard

If my recipes aren't enough for you, watch the video, you might like it more, but I won't be offended. Share your recipes, my dears - there are never too many of them, all of them will come in handy. With love... Galina Nekrasova.

Vegetable oil – 1/4 cup

Vinegar – 1/4 cup

Sugar – 1/4 cup

Dry mustard – 0.7 tsp.

Fresh parsley – 1 tbsp.

Garlic – 2 cloves

Ground pepper – 1/4 tsp.

  • 67 kcal

Cooking process

I simply love cucumbers with mustard, as well as with ketchup - these options for pickling cucumbers are very successful. Such blanks must certainly be on the shelves of bins. Otherwise, how to treat guests in winter time? And sometimes we ourselves want all sorts of pickles.

The marinade with mustard contains everything - light sweet note, a pleasant distant mustard aroma, the taste of garlic, herbs - well, everything is very successful and harmonious here. If you have harvested cucumbers and can’t come up with new pickling options, here’s mine - you’ll probably be satisfied.

To prepare pickled cucumbers with mustard and butter for the winter, take the products according to the list.

An hour and a half before cooking, pour cold water over the cucumbers, or even ice water. Afterwards, rinse the cucumbers thoroughly and cut off the tails on both sides.

Cut the cucumbers into a bowl or basin: if they are large, cut them into cubes; if they are small, just cut them into two halves.

Separately mix equal parts vinegar, oil and granulated sugar. Add dry mustard, chopped parsley and salt and pepper. Mix.

Squeeze two cloves of garlic on a press and add to the marinade. Mix well.

Pour the marinade over the cucumbers, mix thoroughly and leave for 3-4 hours alone. During this time, the cucumbers will release juice.

After four hours, prepare the jars - wash thoroughly and sterilize in a convenient way. Fill the jars with cucumbers and pour in the marinade.

Now the cucumbers need to be sterilized: half-liter jars - 15 minutes, liter jars - 25 minutes. Don't forget to cover the bottom of the pan with a cloth so that the jars don't burst during the process. Then carefully remove the jars and seal them tightly with sterile lids. Place the jars upside down, cover with a blanket and leave for a day. For the winter, put the pickled cucumbers with mustard and oil in the cellar or pantry.

Pickled cucumbers for the winter (with mustard and butter)


A proven recipe for making pickled cucumbers for the winter with mustard and butter, step by step with photographs.

Pickled cucumbers with finger-licking mustard

Wash the cucumbers well.

Rinse the jars and pour boiling water over them.

Place whisks and 2-3 cloves of garlic in the bottom of the jars.

Add mustard, 1 tbsp. spoons per jar.

Place the cucumbers in jars, cutting off the ends. Pour boiling water over and cover with lids for 20 minutes.

Drain the water into a saucepan and add sugar and salt, 2 tbsp each. spoons per 1 liter of water. Add vinegar (2 tablespoons per 1 liter) and boil the marinade.

Pour the marinade into jars and seal. Leave under a blanket until completely cool.

Pickled cucumbers with finger-licking mustard are ready. Store in a cool place.

Pickled cucumbers with finger-licking mustard – Step-by-step recipe with photos Preparations


Step-by-step recipe with photos of preparing pickled cucumbers with finger-licking mustard.

Marinate cucumbers with mustard

Now the time has come when we start making homemade preparations: cook fragrant jam and of course, we prepare vegetables. After all, every self-respecting housewife is sure to make homemade preparations for the winter for future use, as it is always an excellent appetizer or a pleasant, tasty addition to main courses. Today I have a new one, very tasty and not quite regular recipe pickling cucumbers, with the addition of grain mustard. This seasoning goes great with cucumbers, making them piquant and even crispier. You may have heard this name: “Bulgarian cucumbers” - that’s exactly what they are, with grain mustard added to the marinade. Mustard seeds have a sharp, tart taste, slightly reminiscent of horseradish.

This seasoning perfectly stimulates the stomach and intestines. We prepare table mustard from ground seeds, add it to homemade mayonnaise, but from grains you can make excellent French mustard, and also add grains to food, for example, to salads, to suit your taste. various sauces, use it for pickling and of course for preserving vegetables, mushrooms, etc. But before adding mustard seeds to a dish, they should be lightly fried to activate the aromatic oils.

For cucumbers pickled with grain mustard, this is not required; we simply pre-wash and thoroughly dry the grains, and then put them in jars with all the spices at your request. After all, every housewife pickles cucumbers exclusively in her own way. I always make pickled cucumbers according to the same recipe, which I got from my mother and grandmother... So I just added mustard seeds here.

Required:

  • Cucumbers - I have 3 jars, volume 1.5 liters. each
  • Dill umbrellas - 2 pcs. into each jar.
  • Black peppercorns - 3-5 pieces in each jar.
  • Bay leaf - 1-2 pcs. optionally in each jar.
  • Cloves - 2-3 pcs. into each jar.
  • Garlic - 2-4 cloves per jar
  • Mustard seeds - 1 tsp. per jar.
  • Vinegar 70% - 1 tsp. for each jar

for cooking 1 l. marinade:

For the indicated volume (3 cans of 1.5 liters each) I needed 2 liters. brine.

How to prepare pickled cucumbers with mustard seeds:

I usually pre-soak cucumbers for 5-6 hours. Today I just washed them thoroughly and soaked them in cold water in the evening. Wash jars and lids with soda, rinse well and sterilize.

I have already told you how quickly you can sterilize jars using microwave oven. Many housewives sterilize in the oven or on the stove. Cover the sterile jars immediately with sterile lids.

Prepare all the spices, peel the garlic. Drain the cucumbers and cut off the butts and tails. Again, many housewives pickle cucumbers without cutting off the tails. Place dill umbrellas, garlic, black peppercorns, cloves, bay leaves in sterile jars and add a teaspoon of mustard seeds.

Now we need to put the prepared cucumbers tightly into jars. While we add the cucumbers, boil the water. My mother taught me to pour cucumbers 3 times: 1 time just with boiling water (drain), 2 times pour the prepared brine (drain into a pan) and 3 times boil the brine drained from the jars of the second pour, boil and pour it for storage.

Pour boiling water into tightly packed jars to the top for 15-20 minutes and pour into the sink (the first pour of boiling water shows us how much water we need to make the brine. I got 2 liters of water for 3 one and a half liter jars)

While the jars are filled, we make brine from 2 liters. water + 4 tbsp. sugar + 4 tbsp. salt. Bring to a boil and pour the cucumbers a second time with this brine. Let the cucumbers stand in the brine again for 15-20 minutes, then pour the brine from the jars into the pan and bring to a boil again. Before pouring the cucumbers for the third time, add vinegar to each jar. 1 tsp. for 1.5 l. jar. And when the brine has boiled, fill the jars to the top and cover with lids.

All that remains is for us to roll up the jars or simply close the lid if it is screw-on. Turn the jars CAREFULLY onto the lid and leave them in this position until they cool completely. You can cover the top of the jar with a blanket. This is the beauty I got. Now all that remains is to wait for winter and open the fragrant, crispy cucumbers.

Svetlana and my home kulinarochka2013.ru wish you all a bon appetit!

How to pickle cucumbers with squash - you will find in step by step recipe with photo

Recipes for pickled cucumbers with mustard for the winter in jars

Russian cuisine is rich various recipes salted and pickled cucumbers. They are eaten as an appetizer for the main course, and they are also good in a salad with other ingredients. Each housewife can boast of her unique recipe for preparing crispy cucumbers, to which she adds various ingredients that give an original and piquant taste. This component is often mustard powder or grains. We suggest using our recipes for crispy cucumbers obtained using hot or cold pickling without vinegar or sterilization.

Recipe for cucumbers with mustard for the winter

Can be cooked cold delicious cucumbers. They cook quickly because do not require sterilization. This recipe is especially suitable for those, who has a cellar with appropriate storage conditions for workpieces. Cucumbers with mustard can be stored under a plastic cover. You will need:

  • Cucumbers.
  • Powdered mustard.
  • Garlic feathers.
  • Leaves: cherry, black currant, horseradish.
  • Dill umbrellas.
  • For brine: 1.5 liters of water and 1 cup of salt.
  1. Clean cucumbers, leaves and seasoning are placed in jars.
  2. The jars are filled with cold brine and left for two days at room temperature.
  3. We take mustard in the proportion of 1 tablespoon per liter jar.
  4. We close the container with plastic lids and take it to a cool place for the winter.

Cucumbers with mustard for the winter in jars recipe without vinegar

In a harvest year, many housewives do not have time to process all the gifts of nature, so a lot is left hanging. Overgrown plants can be salted for the winter with mustard without vinegar. As a result, the snack is crispy, has a unique aroma, and the color remains bright and appetizing. Various seasonings and plant leaves are designed to improve the taste and aroma of vegetables. You will need:

  • Large fresh cucumbers – 1.5 kg.
  • Mustard powder will be required in the amount of 2 tablespoons.
  • Take 3 cloves of garlic.
  • You need 3 tablespoons of salt.
  • At your discretion, take leaves: horseradish, cherry, currant, oak.

Pickled cucumbers with mustard

Many housewives know how to pickle the fruits and often prepare them for the winter, but not everyone puts mustard in jars with them. Try adding it to the brine and you will feel the difference. Pickled cucumbers with mustard seeds are aromatic, crispy, beautiful and very tasty.

For 6 liter cans you need to take:

  • Small cucumbers.
  • Water – 3 liters.
  • Vinegar 9% – 350 ml.
  • Take 3 tablespoons of salt.
  • You will need 12 tablespoons of sugar.
  • 4 onions.
  • Garlic – 12 cloves.
  • Mustard beans will require 6 teaspoons.
  • Horseradish leaves – 4 pieces.

Cucumber salad for the winter with mustard recipe No. 1

To prepare cucumber salad according to this recipe you need to take:

  • Small cucumbers – 4 kilograms.
  • Garlic – 6 cloves.
  • You need to take 3 large spoons of parsley and salt.
  • Prepare a large spoonful of acetic acid, sugar, vegetable oil and dry mustard.
  • Ground black pepper is needed in the amount of a tablespoon.
  1. Cucumbers are washed and cut in half. If you took gherkins, you can use them whole. Vegetables are mixed with spices and herbs, then left to extract juice for 3 hours. Stir occasionally.
  2. The mixture is placed in sterilized jars, juice is added in equal quantities. Then the lettuce is sterilized and rolled up. Placed in warm place for cooling, after which it is transferred for storage to other preparations.

Cucumber salad for the winter with mustard recipe No. 2

We choose pickled cucumbers for winter salad, that is, with pimples.

  • Fresh cucumbers – 4 kg.
  • A glass of vegetable oil, sugar, vinegar 9%.
  • 2 tablespoons each of salt, mustard powder, chopped garlic, fresh dill.
  • 1 teaspoon each of ground black and red pepper.

Important! From mustard marinade in jars becomes cloudy, don’t be alarmed, this is how it should be. This winter preservation is worth your attention, believe me.

Cucumber salad for the winter with mustard recipe No. 3

To prepare this salad from fresh cucumbers, you need to take:

  • Cucumbers in the amount of 1 kg.
  • Dill - a bunch.
  • Onion – 150 grams.
  • Mustard powder – 35 grams.
  • Table vinegar – 255 ml.
  • Peppercorns, bay leaf.
  • You will need a tablespoon of salt.
  • Take 5 large spoons of granulated sugar.

Preparing cucumber salad with mustard for the winter:

Salted and pickled cucumbers with mustard according to these recipes differ in taste and crunch. Choose any, follow each step of the preparation, or improvise with the ingredients at your discretion. Bon appetit!

Recipes for pickled cucumbers with mustard: preparing cucumber salads for the winter in jars


How to prepare pickled cucumbers with mustard for the winter in jars? The article reveals the secrets of cooking delicious snacks for the winter from cucumbers with mustard, prepare salads, marinate, salt these gifts.

For the winter, pickle cucumbers with mustard or make snacks in jars. Salads containing cucumbers and mustard are very tasty. Thanks to mustard, the dish acquires a peppery flavor and will appeal to spicy lovers.
The process of preparing winter cucumber salad very simple, any housewife can handle it. The most important thing is to be patient and put in a little effort. The result will be appreciated in winter; this kind of snack will not leave either guests or family members indifferent.

By the way, such a salad in small proportions can be prepared simply for the table, allowing the vegetables to steep in the marinade. In this case, there is no need to sterilize it.

Cucumbers with mustard for the winter

photo recipe for cucumber salad with mustard

Preparing salad with sterilization, but don’t let this process scare you, if you strictly follow the simple preparation instructions, no questions will arise.

Ingredients:

  • cucumbers – 4 kg;
  • sugar – 1 glass;
  • vegetable oil– 1 glass;
  • vinegar - 1 glass;
  • salt – 2 tbsp. l.;
  • mustard powder – 2 tbsp. l.;
  • chopped garlic – 2 tbsp. l.;
  • dill greens – 2 tbsp. l.;
  • ground black pepper - 1 tsp;
  • ground red pepper – 1 tsp.

Cooking process:

The first step is to prepare the cucumbers. For chopped salad, it is recommended to choose varieties that are suitable for pickling. These are cucumbers with pimples.

Vegetables must be thoroughly washed with water and cut into oblong slices.

Chopped fruits should be placed in a saucepan.

Then start preparing the dill. To do this, the greens need to be rinsed under water and finely chopped.

After this you need to take garlic. It should be peeled, rinsed with water, chopped, and added to the dill.

In the meantime, you need to prepare the marinade. Pour vegetable oil, vinegar into the pan, and add the prepared spices and dry mustard.

Dill and garlic need to be chopped using a blender.

After this, cucumbers and herbs should be poured into the marinade.

The whole mass must be mixed thoroughly.

The cucumber salad with mustard needs to brew. This will take three hours.

In the meantime, you should prepare the jars for canning. All that remains is to put the salad into jars. After this, the filled jars must be placed in a saucepan. The tops of the jars need to be covered with lids.
Then you need to pour water into the pan in order to sterilize the salad. This process will take 40 minutes, time it after boiling.

After the sterilization process is completed, the jars must be carefully removed from the pan and screwed on with the lids.

Salad ready! You need to turn the jars upside down and wrap them up. They should remain in this position for 24 hours. After this, they can be put away in a cool place.

Cucumber salad with mustard turns out to be unusual and very tasty. This recipe is worth bookmarking in your cookbook. Savory snack Even real gourmets will like it.
Bon appetit!

Alima told how to prepare delicious cucumbers with mustard, recipe and photo by the author.

Many people like mustard because of its variability: it can be spicy, sweet, piquant. It can reveal the same properties in the preparation of various marinades. It goes especially well with cucumbers, at the same time maintaining their dense structure.

Crispy whole cucumbers or beautifully sliced ​​ones always look appetizing on the table. They are so nice to eat with cutlets and mashed potatoes - a classic familiar from childhood! We offer several recipes today so that you can find the perfect option for yourself.

General cooking principles

Sticking cucumbers with mustard is no different from traditional pickling. The process is repeated: preparing the products, preparing the marinade, sealing the jars, cooling them and storing them under certain conditions.

It is advisable to keep them in cold water for several hours before using cucumbers in bookmarks. They will gain moisture and will be able to better retain their shape after heat treatment, and thus the fermentation process will be minimized.

Of course, it is necessary to sterilize the jars so as not to spoil all the bookmarks. You can do this using an oven, microwave, water bath, or even a kettle - whatever suits your needs. Lids should be sterilized using boiling water. IN hot water they need to sit for about ten minutes before use.

How to cook cucumbers with whole mustard

Cooking time

calorie content per 100 grams


Mustard seeds are not only tasty on their own, but also reveal themselves well in a marinade. And how interesting they look!

How to cook:


Tip: You can also use a ready-made mixture of greens for the marinade, which can be purchased in the seasoning department.

Recipe with dry mustard

An alternative snack that uses dry mustard. It soaks the fruit no worse.

How long is it - 4 days.

What is the calorie content - 20 calories.

How to cook:

  1. Wash small cucumbers of equal size and dry them;
  2. Wash all the greens and dry them too;
  3. Sterilize the jars and place greens on the bottom;
  4. Remove the husks from the garlic and also place it on the bottom of the jars;
  5. Place cucumbers tightly on top;
  6. Boil water and pour boiling water over the cucumbers to the very top, and then immediately drain;
  7. Take cold water and completely dissolve the salt in it. Pour the resulting brine over the cucumbers;
  8. Leave the vegetables to salt for a couple of days; this can take up to a week, but it is usually ready on the fourth day;
  9. Drain the brine and add dry mustard to the cucumbers, add fresh cold water and screw on the lids;
  10. Keep refrigerated.

Tip: it is advisable to use rock salt rather than sea salt.

Cucumber bookmark “Oak leaf”

Oak leaves are not only a natural preservative, but also a special spice: they help cucumbers to be firm and very crispy.

How long is it - 3 days.

What is the calorie content - 16 calories.

How to cook:

  1. Wash the cucumbers thoroughly and compact them into jars along with washed oak leaves and dill. You can only use dill inflorescences;
  2. Stir salt and mustard in a liter of water. The water must be hot;
  3. Peel the garlic and add the slices to the cucumbers;
  4. Peel the horseradish root, cut into several pieces and add to jars;
  5. Cool the brine to about 23 degrees, pour it over the cucumbers, cover them with lids and leave to salt for at least three days. Must be left at room temperature;
  6. Then drain the brine, boil it, return it to the jars and roll it up. Store in the cellar.

Tip: pour in the boiling brine gradually so that the jar warms up evenly. Otherwise it may burst.

Method of marinating without sterilization

Spicy cucumbers that can be eaten the day of preparation. They turn out very fragrant!

What time is it - 4 hours.

What is the calorie content - 67 calories.

How to cook:

  1. Wash the cucumbers, then cut off the ends and cut the fruit lengthwise into four parts;
  2. Place the pieces in a large bowl and sprinkle them with sugar, mustard, salt, mix;
  3. Then add both types of pepper and add oil and vinegar, stir again;
  4. If you want, you can add finely chopped garlic for flavor and spiciness;
  5. Leave to marinate for three hours. From time to time it is necessary to water the top pieces with the drained marinade using a spoon;
  6. The cucumbers can be placed in jars when they release a lot of juice. It turns out that they are swimming in it;
  7. Place the pieces vertically, as closely as possible to each other;
  8. Pour marinade over them. It will be cloudy due to the mustard;
  9. Immediately close the jars with lids;
  10. Keep refrigerated.

Tip: instead sunflower oil You can take mustard for a more original taste.

Spicy snack for the winter

Recipe for those who love savory snacks. This is not to say that cucumbers burn, but only real men can eat them.

How long is it - 1 hour.

What is the calorie content - 68 calories.

How to cook:

  1. Wash the peppers and cucumbers thoroughly;
  2. Remove the skins from the onion;
  3. Place two whole onions, dill, bay leaf, cloves, mustard, and both types of pepper at the bottom of a clean jar ( hot peppers You can put it whole, or you can chop it finely), mustard;
  4. After this, place the cucumbers tightly on top;
  5. Fill the jar with boiling water very carefully;
  6. Cover with a lid and place in a large saucepan to sterilize for ten minutes;
  7. Take it out, pour in the vinegar, immediately close the lid and put it in a warm place to cool;
  8. You can also store it in the pantry.

Tip: If you don't have fresh pepper, you can use chili powder.

How to marinate with onions

Small pieces of crispy cucumbers, well marinated and juicy. Impossible to tear yourself away!

How long is it - 3 days.

What is the calorie content - 32 calories.

How to cook:

  1. Pour the washed cucumbers with cold water and leave for five hours;
  2. Then remove, rinse again and cut into manageable pieces;
  3. Wash jars and herbs;
  4. First, put a layer of cucumbers on the bottom of the container, then a little dill and parsley;
  5. Remove the peel from the onion, cut it into thin half rings and lay some of it in a layer on the greens;
  6. Alternate layers in this manner until the jar is completely filled;
  7. Place laurel leaves on top and add pepper;
  8. Boil the required amount of water in a saucepan, stir in salt, butter, sugar and mustard;
  9. Boil for about five minutes, turn off the heat, pour in vinegar and stir;
  10. Using a ladle, pour the marinade into the jars so that it overflows a little, and then immediately close the lids;
  11. Let cool and store in the cellar. If it is not there, then you need to sterilize the jars for about fifteen minutes, then you can store them in the pantry.

Tip: You don’t have to cut the cucumbers if they are small. However, it is easier for the pieces to marinate.

Another reason why cucumbers are soaked before use is bitterness. Water draws it out of the peel, so the cucumbers turn out to be sharp and sweet. It is for this purpose that it is recommended to choose small cucumbers: they have not yet had time to accumulate bitterness.

Dry mustard is much spicier than grain mustard, so less of it is used. You can combine these two types of one product in one marinade, but you need to watch the taste very carefully. Garlic or chili pepper adds spiciness.

If there is less sugar than spiciness, then it only enhances the latter. If there is more of it, the cucumbers will turn out sweet with a hint of piquancy. If you use chili powder, it will give more flavor than actual heat.

Before leaving the bookmarks to cool, they must be turned over. Then the air will not be able to get inside due to the pressure difference. The lid will adhere better to the neck of the jar and the bookmarks will be able to be stored much longer. Their readiness can be determined by their color: the cucumbers will take on an olive color, and the marinade itself will be uniformly cloudy.

Crispy, juicy, aromatic, spicy cucumbers can serve not only as a separate snack, but also as an ingredient in salads and soups. For example, rassolnik or Olivier. This approach will open up new flavors in long-familiar dishes.

First impressions of the mustard pickles: spicier than just garlic, slightly sweet and spicy with a cheeky crunch. Our selfish interest in winter is to always have light by hand crunchy snack. It allows you to kill the worm and satisfy the capricious feeling of hunger without excess calories. All spicy, low-calorie, sour vegetables are perfect for this.

How easy it is to cook! Clear additives and main character in elegant slicing, which takes at most 15 minutes, even when there are a lot of vegetables. Vegetables are pickled without our participation. All we have to do is put it into jars and briefly sterilize it.

Fast, tasty, unusual - without any exoticism or extra costs. In a word, a super preparation for every family.

Quick navigation through the article:

How to cook cucumbers with mustard for the winter

We need:

  • Cucumbers - 4 kg
  • Sugar - 1 glass
  • Unscented vegetable oil - 1 cup
  • Table vinegar, 9% - 1 glass
  • Salt (rock, without impurities) - 3 tbsp. spoons
  • Mustard (powder) - 1 tbsp. spoon
  • Garlic (finely chopped or through a press) - 2 tbsp. spoons
  • Black pepper (powder) - 2 teaspoons

Optional (if you like, per 1 jar):

  • Mustard seeds - 1/2 teaspoon
  • Allspice peas - 3 pcs.
  • Bay leaf (small) - 1 pc.
  • Tarragon (tarragon), fresh sprigs - 1 pc.

Important details:

  • Preservation yield - about 4.5 l
  • It is convenient to use small jars - from 500 ml to 1 liter.
  • Buy black pepper and mustard as fresh as possible. The manufacturing date is on the packaging. It's better in a store, where there is a higher chance that it has not been stored in the sun. This will ensure that the key spices have the right intensity.
  • Do you like to add finely chopped herbs? Stick with the classics: dill and/or parsley, 2 tbsp. spoons.

1) Preparing and marinating vegetables.

We wash, but do not peel, the cucumbers. Cut off both ends. It is advisable to soak them in this form in cold water - at least for 1 hour. This will add juiciness to the product and guarantee a crunch when finished.

Cut the cucumbers into fingers. Cut the vegetable in half lengthwise, then cut each half in half again. You get long quarters, as in the photo below.

Peel the garlic and finely chop it. Or we pass it through a press.

Choose a large, convenient container where it’s easy to mix the ingredients.

Place the cucumber fingers and add all the spices listed in the recipe.


Wash and blot your hands again and mix the cucumbers and all the additives with your hands. Our goal is for every bite to bathe in the tangy-sweet buttery mixture.


It's time to be patient while the workpiece marinates. Let the slices sit for 3 hours.

2) Place in jars and fill with spicy juice.

If we use additional spices, place the peas and twigs at the bottom of sterile jars.

During marinating cucumbers will release juice. We pack the pieces into jars and fill each container with the resulting juice.

Try to stack the pieces vertically, but don't be afraid to pack the vegetables tightly. During sterilization they will decrease slightly in size.


When all the quarters are in the jars, add the resulting sweet-spicy cucumber juice to each one. First, fill up to half the volume to make sure there is enough liquid for each serving.


Add the rest of the juice evenly over the second circle.

Typically, a lot of juice is released during the 3-hour marinating process. There is enough to fill each jar almost to the top - about 2 cm from the top of the neck. Don't worry: a small amount of air does not affect the taste and quality of the seaming.

Having distributed all the juice, simply cover the preparations with sterilized lids.

3) Sterilize and seal the workpieces.

Sterilization is simple. You need a large pot of water with a kitchen towel on the bottom. Put the pan on the fire. We place the jars inside so that the water reaches the hangers.

We are waiting for the water to boil. We're detecting sterilization time from the moment the water boils in the pan.

  • For 500-750 ml - 10-12 minutes.
  • For 850-1 liter - up to 20 minutes.

We take it out and seal it tightly with any convenient lids. Turn the rolls upside down, cover and let cool. We put it away for storage in a dark closet. Cucumbers with mustard for the winter are well stored at room temperature until spring.


The recipe with photo is as simple as the preparation process. Try it, you won't regret it!

Four Important Points

  1. For noticeable spiciness you need mustard powder. Whole grains will give only a slight spicy note and a subtle aroma. Don't be afraid to overdo it! This recipe has a mild heat that everyone will enjoy.
  2. Pickling varieties of cucumbers will provide an ideal crispy result. They are distinguished by 2 characteristics. Small and the average size when the vegetable shrinks in the palm of an adult, and there are pimples on the skin.
  3. If you want to cut into circles, feel free to make this preparation. The only caveat: do not chop, otherwise the vegetables may turn out too soft. It is better to cut into circles about 1 cm thick.
  4. Please pay Special attention for cleanliness at the preparation stage. Wash the bowl of baking soda, use a clean knife, and re-wash your hands before stirring. And be sure to cover the vegetables while marinating. Don't have a large lid that suits you? Get a fresh towel.