Cucumbers with mustard for the winter: save more, are eaten - instantly! Proven recipes for cucumbers with winter mustard

Cucumbers with mustard for the winter: save more, are eaten - instantly! Proven recipes for cucumbers with winter mustard

Pickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved by almost every family. The process of cooking it is known to every hostess and passed down from generation to generation.

Sometimes recipes are supplemented and enriched with new ingredients. Of particular value are proven recipes, according to which even a beginner can cope with the task.

Cucumbers with mustard for the winter - general principles of cooking

To prepare canned cucumbers, they must first be soaked in large amounts of clean water for 4-12 hours, depending on the state of the product. It is recommended to change the water 2-3 times. In the prepared clean and sterilized jar at the bottom spread the greens: parsley, garlic, dill and horseradish leaves. Soaked cucumbers tightly placed in a jar to the top. In some recipes, they must be cut lengthwise into several pieces. Top lay the branches of dill with seeds, and pour marinade.

This marinade gives a unique taste to the product. It is prepared separately in a saucepan, and then poured into the jar. Pure water, sugar, salt, mustard, vinegar and individual ingredients for each recipe are needed to prepare the marinade. The water is brought to a boil, the ingredients are poured and cucumbers are poured into the jar with the finished boiling solution.

In some recipes, jars with cucumbers and marinade stand for several days, in others - they are rolled and sterilized immediately, after which they are insulated until cooled.

Cucumbers with mustard for the winter - preparation of products and dishes

For cucumbers, it is usually necessary to prepare a large amount of greens, horseradish and garlic. Parsley and dill are thoroughly washed with running water and dried. Sometimes they need to be cut. The leaves and roots of horseradish washed and also cut. Garlic is peeled, if the teeth are large - they are divided in half. Cucumbers soaked.

Dishes for conservation must be selected and prepared in advance. To do this, choose cans of 1-3 liters. They are thoroughly washed with soda and sterilized with covers. The glass should not be damaged, otherwise the bank may burst, and all labor and products will be lost. Pan for cooking marinade take enameled or steel. Its size depends on the number of preparing cucumbers with mustard for the winter.

Recipe 1: Cucumbers with whole mustard

This is a simple recipe, which will take 2-3 hours to prepare, if you do not consider the preparation of cucumbers. The finished product turns out crisp, has an islandy taste, suitable for use in its pure form or as a savory component of salad.


• Whole mustard seeds - 6 tsp;

• Green cucumbers - 6 kg;

• Large rock salt - 10 tbsp. l .;

• Sand sugar - 10 tablespoons l .;

• Garlic head - 2 pcs .;

• Greens - horseradish leaves, dill sprigs and parsley;

• Vinegar;

• Banks of 1 l each;


First, we act on the basic principles. After laying the top dill, add 2-3 pieces of garlic to it, depending on the size. The full jar is filled with boiling water and, without rolling, is covered with a lid. Allow to brew for 15 minutes, after which the water is carefully drained, you can use a special capron lid with holes. The operation is repeated once more.

Marinade is prepared separately for each can. To do this, decant the water from the jar into the pan, there is also poured sugar and salt 1 tbsp. and boil. Half a teaspoon of mustard seeds and one teaspoon of vinegar are poured into a jar. From above, everything is filled with boiling cooked solution. Jar roll pre-prepared and sterilized lids.

All containers are placed on covers, covered with warm blankets and pillows and left for 20-30 hours, so that the preservation is cooled and it can be moved to a cooler place.

Recipe 2: Cucumbers with dry mustard

The composition of this recipe includes vegetable oil, which gives cucumbers with mustard for the winter tenderness, light buttery taste. The manufacturing process takes more time, but the results exceed all expectations.


• Mustard dry melenyya - 2 tablespoons l .;

• Green cucumbers - 4 kg;

• Sand sugar - 1 cup;

• Vinegar - 1 cup;

• Sunflower oil - 1 cup;

• Ground pepper 1 tbsp. L .; • Large rock salt - 1/2 cup;

• Banks of 1 / 2l;


After soaking the cucumbers are cut lengthwise into 4 pieces and spread into a bulk pan. Salt, vegetable oil, sugar, pepper, vinegar and dry mustard are poured there. All ingredients are mixed and allowed to infuse for 6 hours.

After the time the cucumbers are laid out in jars and filled with the resulting marinade. Before rolling the jars are sterilized for 40 minutes.

Recipe 3: Oak Leaf Cucumbers

The ingredients of this recipe include an oak leaf. Adding it with pickles and preserving keeps the firm consistency of cucumbers with mustard for the winter and makes them crispy.


• Dry mustard - 0.5 tbsp;

• Green cucumbers - 4 kg;

• Oak leaves - 40 pcs .;

• Dill greens - 2 bunches;

• Large rock salt - 2 tablespoons l .;

• Garlic - 1 head;

• Horseradish root - 1 pc .;

• Pepper put to taste;


The first stages of preparation go according to the general rules. Cucumbers spread in a jar with spices, oak leaves and greens. Brine is prepared separately from 1 liter of water, mustard and salt. The resulting solution is cooled to a temperature of 20-23 degrees and poured into jars, which leave to infuse for 2-3 days. The containers are left in the room at room temperature so that the fermentation process takes place more intensively. After that, the brine must be drained and boiled again. Banks are flooded again and rolled.

Recipe 4: Original Cucumbers

Cucumbers with mustard for the winter in this recipe are especially fragrant. This happens due to the addition to the process of cooking celery and tarragon. Such cucumbers can be used both independently and in salads.


• Dry mustard - 160 g;

• Green cucumbers - 4 kg;

• Dill with seeds - 4 pcs .;

• Dill greens - 6 twigs;

• Parsley - 4 sprigs;

• Celery greens - 4 twigs;

• Green tarragon - 4 twigs;

• Garlic - 6 teeth;

• Water - 4 l .;

• Coarse rock salt - 260 g;


Cucumbers are selected as much as possible in the same size. Together with greens, which are distributed equally, they are laid out in banks in layers. You must first prepare the brine from water, salt and mustard, and cool it. Cold brine is poured over jars of herbs, spices and cucumbers and pickled them for 3 days. The same brine is drained, brought to a boil, and again poured into jars, sterilized for 30 minutes and rolled.

Recipe 5: Canned cucumbers with onions

This is an old and proven recipe. Cucumbers are hard and fragrant, they are great as a separate cold snack or in combination with other ingredients in salads. Also very tasty is the onion, which is preserved with cucumbers.


• Ground mustard - 300 g;

• Green cucumbers - 3 kg;

• Onions - 300 g;

• Sand sugar - 1 cup;

• Large rock salt - 4st.l.

• Dill greens - 2 bunches;

• Bay leaf - 2 pcs .;

• Ground black pepper is added to taste;

• Water - 3 l;

• Vinegar - 1/2 cup


The preparation of this recipe is not according to the usual plan. Prepared cucumbers spread in a large pot, there is poured the required amount of water, and all the ingredients are poured. Onions and dill must be pre-cut into small pieces. The solution, along with the cucumbers, is boiled for 15 minutes at minimum heat.

Further, the cucumbers are removed and spread on prepared, pre-sterilized banks. Top watered to the top with boiling marinade, which remained in the pan. Rolled banks turn over the covers and wrap a warm blanket for a day.

Recipe 6: Spicy cucumbers with mustard for the winter

For fans of spicy cold appetizers and savory canned cucumbers, this recipe has been developed. Thanks to hot pepper, which is preserved along with the rest of the ingredients, the taste is pleasantly spicy.


• Ground mustard - 1 tbsp. l .;

• Green cucumbers - 5 kg;

• Dill with seeds - 300 g;

• Horseradish - 30 g;

• Pods of hot pepper - 2 pcs .;

• Garlic - 1 head;

• Water - 2.5 liters;

• Coarse rock salt - 250 g;


The first stages of preparation are held according to the general rules. Washed and prepared cucumbers spread in jars with herbs and spices. Bitter pepper is placed on the bottom of each can. Marinade is prepared according to a standard recipe, cooled and poured into each jar. After 3 days, the liquid is drained from the cans, brought to a boil. Cucumber bottles are filled with boiling brine and rolled.

Recipe 7: Cucumbers with mustard for the winter with basil

For lovers of basil, such cucumbers will be to your taste. Tasty, crunchy, with a pleasant aroma, they can be served as a separate dish. Cooking is not difficult, and the result will exceed all expectations.


• Mustard - 100 g;

• Green cucumbers - 5 kg;

• Water 4.5 liters;

• Vinegar - 0.6 liters;

• Coarse rock salt - 100 g;

• Sugar sand - 100 g;

• Horseradish root - 1 pc .;

• Dill inflorescence - 20 g;

• Dried basil - 1 tbsp. l .;

• Fresh basil - 5 twigs;


Cucumbers and greens are prepared by the general rules, washed and stacked in a jar. There also put the horseradish root, dry basil and mustard.

Separately, you must prepare the marinade, which consists of: water, salt, vinegar, sugar. First, salt and sugar are poured into boiling water, after they are dissolved, vinegar is poured and the marinade is immediately removed from the stove.

Hot cucumbers are poured with hot ready-made solution, put them in boiling water and sterilized for 10-15 minutes, then rolled up.

Recipe 8: Canned cucumbers with vodka

This is an old recipe that allows you to maintain the hardness of cucumbers for a long time. Adding vodka gives an unusual taste to the product. Also, the hardness and aroma give the leaves of currant and cherry, and the sharpness gives the mixture of peppers.


• Ground mustard - 1 tbsp. l .;

• Green cucumbers - 3.5 kg;

• Vodka - 3 tbsp. l .;

• Dill greens - 1 bunch;

• Allspice - 12 peas;

• Horseradish greens - 2 leaves;

• Garlic - 6 teeth;

• Sweet pepper - 3 pcs .;

• Bitter pepper - 1 pc .;

• Bay leaf - 2 pcs .;

• Currants leaves - 12 pcs .;

• Cherry leaves - 12 pcs .;

• Sand sugar - 150 g;

• Coarse rock salt - 200 g;

• Water - 3 l;

• Vinegar - 150 ml;


Cucumbers are prepared according to the standard scheme. Pepper is washed, cleaned from seeds and cut into pieces. Large greens and garlic are also cut. Ingredients are stacked in a jar with cucumbers according to the general rules: greens should be on the bottom and at the top of the jar. Bitter and sweet peppers laid out on the bottom of the greens.

Boil water, pour into jars and cover with lids. Let it stand for 20 minutes. Drain, bring to a boil again and repeat the process. The brine is prepared for each can separately. To do this, pour water from the container with cucumbers into the pan, add sugar and salt, evenly distributing the entire specified volume to all banks. Before pouring boiling marinade, mustard and vodka are poured into bottles. Banks roll, insulate for a day.

Cucumbers with mustard for the winter - subtleties and useful tips

  • Oak and cherry leaves will hold tannins, so they are often added to conservation to preserve the hardness of the product.
  • Our grandmothers used a raw chicken egg to correctly determine the salt concentration in the marinade. With a low salt concentration, the egg will lie on the bottom of the tank, but if there is enough salt, it will float to the surface.
  • When canning cucumbers, the essential ingredients are salt, sugar, vinegar and mustard. The remaining spices and additional products can be put at will, experimenting annually with flavors.
  • If pieces of horseradish roots are put not only on the bottom, but also in the upper part of the jar, this will prevent the process of mold formation.
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