Cucumbers in most regions of our country produce good yields. Our compatriots enjoy eating them fresh, salted and pickled. Meals in which these vegetables are the main ingredient can be listed in many. These are salads, soups, and meat dishes. But the cucumbers closed for the winter are delicious too. They are often served as a self-cold snack. Almost all housewives engaged in home canning, close these vegetables for the winter, and usually in several forms. One of the popular options for winter snacks is mustard pickled cucumbers. In the winter they can be made whole and cut. There are several recipes for this dish, and each version has its fans.
Cooking Features
Even an aspiring cook can be able to make canned cucumbers in a mustard pot if they know the peculiarities of this process.
- Mustard cucumbers can be closed whole, cut into large bars or slices, alone or with the addition of other vegetables. The technology of cooking these snacks will vary, but the basic principles of canning will remain unchanged.
- To make the cucumbers in the appetizer crispy, they are soaked for 2 hours in cold water before cooking. This procedure also contributes to filling the voids inside the fruit, which makes the workpiece less capricious. If you skip this stage, the risk that canned food banks will explode will be higher.
- Wash cucumbers thoroughly. It is advisable to use for this soda and sponge.
- Salads of sliced cucumbers in mustard pouring can be made from fruits of different sizes, which makes it possible to use overgrown fruits. However, from young vegetables snack will turn out more pleasant to the taste and appetizing in appearance.
- Pouring is most often made from mustard powder, but sometimes it is required to use ready-made mustard sauce or, on the contrary, cereal mustard. Preparing the ingredients for canning cucumbers in mustard filling, pay attention to what kind of mustard you will need.
- Banks for mustard-filled cucumbers must be thoroughly washed and sterilized, otherwise the appetizer will quickly deteriorate. Even if they are to be sterilized with a snack later, sterilization of cans should not be abandoned.
- Cucumbers in mustard fill, if they are prepared for the winter, are closed only with metal lids, ensuring tightness. Before use, they must be boiled.
The storage conditions for cucumbers closed in mustard sauce depend on the recipe used. They are usually recommended to be kept in a cool room, although many housewives store them at room temperature, and they still do not explode, do not spoil for a long time.
Whole mustard pickles
Composition (3 liters):
- cucumbers - 1, 7-1, 8 kg;
- water - 1 l;
- sugar - 0, 3 kg;
- salt - 60 g;
- table mustard - 60 ml (or 90-120 ml if it is not sharp);
- table vinegar (9 percent) - 0, 2 l;
- currant leaf - 1-3 pcs .;
- garlic - 2 cloves;
- dill umbrella - 1 pc .;
- horseradish leaf - 1 pc.
Preparation Method:
- Cucumbers wash thoroughly, cut off the tips. Put the fruit in a saucepan, cover with cold water, leave for 2 hours.
- Drain, rinse the vegetables, let them dry.
- Wash with soda and sterilize the jars, boil the lids.
- Cut garlic cloves into plates. Spread out on the banks.
- Cut a piece of horseradish into several pieces, divide the dill umbrella into several pieces. Wash them and currant leaves, pat dry, distribute in prepared jars.
- Spread cucumbers in cans, trying to place them as much as possible.
- Dilute the mustard with water, bring to a boil. Add salt and sugar, stir until dissolved. Pour in vinegar. When the marinade boils again, remove the pan from the heat.
- Fill the cucumbers with mustard marinade, cover the jars with lids.
- Put a towel in the pan, put the jars with the blank in it. Pour in warm water so that its level reaches the shoulders of the cans.
- Put the pan on a slow fire.
- Sterilize the jars with a snack for 10-30 minutes after the water in the pan boils. Sterilization time depends on the volume of cans. If they are small (0, 7-1 liters), sterilize them for 10 minutes, with a larger volume, increase the time by 5 minutes for every 0, 5 liters.
- Carefully remove the cups of cucumbers from the hot water, roll them up.
- Turn the jars. It is not necessary to wrap up, otherwise the cucumbers will lose elasticity.
After cooling, cucumber jars can be transferred to the basement or unheated storeroom.
Sliced cucumbers in mustard pouring
Composition (2 liters):
- cucumbers - 2 kg;
- sugar - 100 g;
- refined vegetable oil - 100 ml;
- salt - 40 g;
- mustard powder - 20 g;
- black ground pepper - 5 g;
- Table vinegar (9 percent) - 100 ml.
Preparation Method:
- Cucumbers soak for 2 hours in cold water. Rinse, dry, cut into circles about 0.5 cm thick. Fold into a saucepan or bowl.
- Separate salt, sugar, vinegar, oil, mustard powder and pepper separately. Whisk with a whisk so that the sauce has a uniform consistency.
- Pour cucumber sauce, mix. Leave for 2 hours in a cool place. During this time, cucumbers will have time to put the juice.
- Prepare the jars by washing them with soda and sterilizing them. Wash, boil lids.
- Spread cucumbers on the cans, lightly tamping them with a spoon. Pour the sauce from the bottom of the pan.
- Cover the jars with lids and sterilize them in boiling water for at least 10 minutes. Time is indicated per half liter capacity. If the jars are larger, the sterilization time must be increased.
- Carefully remove the jars with a snack from a pan of boiling water, hermetically seal them.
- Turning over, wrap and leave to cool in a steam bath for better preservation.
You can keep an appetizer made with this recipe even at room temperature, although in a cool place it will not spoil longer. To make the snack more piquant, you can add 5 cloves of garlic passed through the press into the pot.
Mustard cucumbers with onions and garlic without sterilization
Composition (2 liters):
- cucumbers - 2 kg;
- onions - 100 g;
- garlic - 5 cloves;
- salt - 30 g;
- sugar - 100 g;
- mustard powder - 20 g;
- black ground pepper - 5 g;
- vegetable oil - 100 ml;
- Table vinegar (9 percent) - 100 ml.
Preparation Method:
- Soak cucumbers in cold water, wash and dry. Cut off the tips, cut the fruit into medium-sized bars. Put in pan.
- Cut onion into thin half rings, garlic into plates, send to cucumbers.
- Mix the rest of the ingredients to make a mustard filling.
- Pour sauce over vegetables, mix. Let stand for 2 hours.
- Place the container of cucumbers on the stove. Simmer over low heat until all the cucumbers change color.
- Spread the appetizer in prepared cans, tightly close with metal lids.
- Turn over, leave to cool.
The appetizer of cucumbers in mustard sauce is easy to make with this recipe, even without sterilization. These canned goods are not capricious, they stand well even at room temperature.
Cucumbers in a mustard filling - a snack that has a moderately savory taste. She likes many. If you are looking for an unusual recipe for a winter cucumber salad, you should take note of the recipe for this dish.
