Pickled cucumbers with mustard seeds: recipes for the winter

Pickled cucumbers with mustard seeds: recipes for the winter



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Every year more and more housewives begin to prepare for the winter, realizing that purchased products lose to home preservation not only in taste, but also in quality. Pickled cucumbers with mustard seeds for the winter is one of the most popular recipes, attracting with its simplicity and affordability.

Why put mustard seeds in cucumbers

Most pickled cucumber recipes have additional ingredients in the form of horseradish, cherry leaves or currants. One of the most commonly found ingredients is mustard seeds. They are added to the brine for several reasons: they give preservation a light mustard aroma, and also improve the texture of the main product - give the cucumbers "crunchiness".

In addition, mustard seeds allow you to increase the shelf life of the workpieces, destroy bacteria that provoke fermentation processes and simply give the conservation an attractive appearance.

What mustard seeds are needed for pickling cucumbers

Mustard is a well-known condiment that is used in most of the world's cuisines. There are 4 main types of this plant:

  1. Black.
  2. Yellow.
  3. White.
  4. Indian.

Mustard seeds prevent the fermentation of the workpieces and extend their shelf life

The seeds of exactly yellow mustard go into conservation, which differs from other species in greater pungency and pronounced aroma.

The second name for yellow mustard is "Russian", since its largest volumes were grown under Catherine II in the Lower Volga region.

Recipes for pickled cucumbers with mustard beans for the winter

You can buy mustard seeds in any store today. In addition to the classic yellow variety, you can also use the black one, which has a bright aroma and moderate pungency.

Classic pickled cucumbers with mustard seeds for the winter

The classic recipe for pickled and pickled cucumbers with mustard seeds for the winter requires a minimum set of ingredients. But even despite this, the dish turns out to be very tasty and aromatic.

Would need:

  • cucumbers - 600 g;
  • dill inflorescences - 2 pcs.;
  • garlic - 3 cloves;
  • pepper (peas) - 5 pcs.;
  • mustard seeds - 10 g;
  • vinegar essence (70%) - 5 ml;
  • water - 2 l;
  • salt - 70 g;
  • sugar - 70 g.

You can also add peppers or carrots to the preservation.

Cooking process:

  1. Wash the main ingredient and soak for 6-8 hours in cool water, sterilize the jars.
  2. Boil water with sugar and salt.
  3. Place dill, laurel leaves, then cucumbers, peppers, garlic and mustard at the bottom of the glass container. Pour everything with hot marinade solution.
  4. Add vinegar and send the blanks to a pot of water for sterilization for 12 minutes.
  5. Roll up under the covers.

The recipe is simple and variable. In addition to mustard seeds, you can add your favorite spices to the workpiece, or even vegetables, for example, carrots or bell peppers.

Canned Cucumbers with Mustard Seeds and Basil

Basil has a clove-peppery aroma that blends perfectly with crispy pickled vegetables. You need to add it in small quantities, otherwise it runs the risk of killing the whole taste.

Would need:

  • cucumbers - 500 g;
  • yellow mustard seeds - 5 g;
  • horseradish leaf - 2 pcs.;
  • currant leaf - 2 pcs.;
  • fresh basil - 2 sprigs;
  • allspice - 3 peas;
  • cloves - 2-3 pcs.;
  • salt - 25 g;
  • sugar - 30 g;
  • vinegar essence (70%) - 4 ml.

Besides basil, you can also add horseradish root

Step by step cooking:

  1. Wash the main product well and soak for 6-8 hours in clean cold water.
  2. Put currant leaves, horseradish, pepper, cloves and basil in sterilized containers.
  3. Dry the cucumbers, put them in a jar and pour boiling water over them. Leave to infuse for 10 minutes, then drain the liquid.
  4. Add mustard seeds.
  5. Dissolve the remaining spices in hot water, bring to a boil and pour the solution into jars. Add vinegar there.
  6. Sterilize the workpieces in a pot of boiling water for 8-10 minutes
  7. Roll up under the covers and turn upside down.

Advice! Fans of spicy pickled snacks can add horseradish root to the jars, previously peeled and cut into thin strips.

Pickled cucumbers with mustard seeds without sterilization

The elimination of the sterilization process saves most of the vitamins and preserves the fresher taste and appearance of pickled vegetables However, in this case, strict rules must be followed, otherwise all efforts will be wasted when the banks are bloated.

Would need:

  • cucumbers - 800 g;
  • mustard seeds - 5 g;
  • garlic - 2 cloves;
  • horseradish leaf - 2 pcs.;
  • currant leaf - 3 pcs.;
  • cherry leaf - 3 pcs.;
  • dill inflorescences - 2 pcs.;
  • tarragon - 1 branch;
  • allspice and black pepper (peas) - 3 pcs.;
  • cloves - 2 pcs.;
  • salt - 30 g;
  • sugar - 30 g;
  • vinegar essence (70%) - 5 ml.

All vitamins and microelements are preserved in the preservation that has not been sterilized

Step by step cooking:

  1. Wash vegetables and soak for 6 hours in cool water.
  2. Put dill, leaves and tarragon in sterilized containers. Then add allspice and regular pepper.
  3. Put the cucumbers tightly in the jar along with the garlic chopped into plates.
  4. Pour boiling water over the contents and leave for 10 minutes. Drain the liquid. Repeat these steps 2 times.
  5. Pour mustard into jars and boil water, adding sugar, salt and cloves to it.
  6. Pour the marinade solution into jars, add the essence.
  7. Close the blanks with lids, turn over and put them under a blanket until they cool completely.

You can use the same potting and marinade water, however, the solution will be less clear.

Pickled cucumbers with mustard seeds as a store

This recipe for pickled cucumbers with mustard seeds for the winter is almost the same as the purchased version. Moreover, it is safer and more useful.

Would need:

  • cucumbers - 400 g;
  • mustard seeds - 10 g;
  • coriander - 7 g;
  • dry dill - 1 pinch;
  • dried horseradish - 1 pinch;
  • garlic - 4 cloves;
  • sugar - 140 g;
  • salt - 40 g;
  • vinegar (9%) - 150 ml.

Table vinegar can be substituted for essence

Steps:

  1. Wash vegetables and soak for at least 4 hours in cool water.
  2. Peel and chop the garlic coarsely.
  3. Send all spices to jars, except sugar and salt.
  4. Put the cucumbers and pour all 1 liter of hot water "shoulder length".
  5. Let it brew for 10-12 minutes.
  6. Pour the broth into a saucepan, add the remaining spices and bring to a boil.
  7. Pour everything with marinade, let it "rest" for 2-3 minutes for the bubbles to come out completely and roll up the lids.

Salting cucumbers for the winter with mustard seeds without vinegar

This recipe for pickling cucumbers with mustard seeds is designed for a container with a volume of 1 liter. A hot chili pod will add extra pungency to the dish.

Would need:

  • cucumbers - 500-600 g;
  • garlic - 1 slice;
  • laurel leaf - 1 pc .;
  • cherry leaf - 2 pcs.;
  • horseradish leaf - 1 pc.;
  • dill (inflorescences) - 2 pcs.;
  • allspice and hot peppers - 3 peas each;
  • hot red pepper - 1 pc.;
  • mustard seeds - 5 g;
  • sea ​​salt - 55 g.

Chili peppers will add a little pungency to the workpiece.

Steps:

  1. Wash vegetables well and soak for 6 hours in cool water.
  2. Put horseradish, cherries, dill, garlic, bay leaf, pepper (hot, peas, allspice) in clean jars.
  3. Place the cucumbers and add the mustard seeds.
  4. Pour salt into 1 liter of clean cold water and let it dissolve and settle for 7-10 minutes.
  5. Pour the brine into the jars and carefully cover with nylon caps.

Remove the workpieces immediately to a cold place, otherwise they may ferment.

Cucumbers for the winter with mustard peas and aspirin

Aspirin allows you to extend the preservation period and store it even in a city apartment. The medicine does not affect the taste and appearance of pickled vegetables.

Would need:

  • cucumbers - 1 kg;
  • garlic - 4 cloves;
  • horseradish leaf - 1 pc.;
  • dill inflorescences - 2 pcs.;
  • aspirin - 2 tablets;
  • sugar - 13 g;
  • pepper (peas) - 2 pcs.;
  • mustard seeds - 5 g;
  • cloves - 2 pcs.;
  • vinegar - 40 ml;
  • salt - 25 g.

Aspirin is able to increase the shelf life of conservation

Steps:

  1. Wash cucumbers and send to cool water for 5-6 hours.
  2. Put horseradish on the bottom of a glass container, then the main ingredient, dill umbrellas and cloves.
  3. Pour boiling water over everything and leave for 10 minutes.
  4. Pour the water back into the saucepan, bring to a boil and add the vegetables again. Repeat the procedure.
  5. Return the broth to the saucepan, add salt, add sugar and boil.
  6. Add mustard, garlic and aspirin to jars, pour hot marinade solution and roll up the lids.

Advice! To make the taste of pickled cucumbers more intense, dry them and cut off the tips before laying them.

Delicious cucumbers with mustard seeds and carrots for the winter

Carrots not only diversify the taste of pickled cucumbers with mustard seeds, but also give the blanks an attractive appearance. Instead of carrots, you can use other vegetables: peppers, zucchini, celery.

Would need:

  • large carrots - 2 pcs.;
  • cucumbers - 2 kg;
  • mustard seeds - 5 g;
  • salt - 20 g;
  • sugar - 40 g;
  • vinegar - 80 ml;
  • garlic - 4 cloves.

The workpiece can be stored for about 3-4 years

Steps:

  1. Wash vegetables and soak for 6 hours in cool clean water.
  2. Rinse the carrots, peel and chop into slices 0.5-1 cm thick.
  3. Put carrots, garlic, prepared cucumbers (washed and cut) in a sterilized container.
  4. Pour hot water over vegetables and leave for 10 minutes. Then drain the liquid. Repeat the action 2 more times.
  5. For the third time, pour the water into a saucepan, add the remaining spices and bring to a boil.
  6. Put the mustard seeds in the jars.
  7. Pour with marinade, add vinegar and roll up the lids.

The main feature of this type of blanks is a long shelf life, which reaches 4 years.

Pickled cucumbers with mustard seeds and onions

A very simple recipe for pickled vegetables that will take a minimum amount of time. The volume of products is designed for one 3-liter container.

Would need:

  • cucumbers - 2 kg;
  • onion - 3 pcs.;
  • allspice and regular pepper - 4 pcs.;
  • yellow mustard seeds - 7 g;
  • sugar - 100 g;
  • salt - 40 g;
  • vinegar essence (70%) - 50 ml.

Cucumbers are crispy, slightly spicy and slightly sweet.

Steps:

  1. Wash vegetables well and soak for 6 hours in cool water.
  2. Peel and chop the onion (half rings or finer). Put it on the bottom of a dry and clean container.
  3. Add mustard, pepper and main product.
  4. Boil water (1.5 l), salt and add sugar to it.
  5. Pour the solution into the cucumbers, leave for 10 minutes and pour back into the saucepan.
  6. Bring to a boil again, pour into the jar, add the essence and roll up the lid.

Cucumbers with mustard seed and vegetable oil

Pickling cucumbers with mustard seeds and vegetable oil makes the winter salad richer. To make the process faster, the cucumbers are cut lengthwise into 4-6 pieces.

Would need:

  • cucumbers - 4-5 kg;
  • table vinegar (9%) - 200 ml;
  • sugar - 200 g;
  • vegetable oil - 200 ml;
  • mustard (seeds) - 20 g;
  • salt (finely ground) - 65 g;
  • dry dill - 5 g;
  • ground pepper - 5 g.

You can use the workpiece after a week

Steps:

  1. Soak the main product for 4 hours in cool water, then dry it with a towel and cut lengthwise into several parts. If the specimens are large, then you can divide them into 6-8 parts.
  2. Put vegetables in a bowl, salt, add sugar, mustard seeds, dill and ground pepper.
  3. Add vinegar and oil. Mix everything well and leave to marinate warm for 6-7 hours.
  4. Put the main ingredient in clean, dry jars, pour everything that was released during the pickling process with brine.
  5. Put the jars in a saucepan in a water bath and sterilize them 35-40 minutes after boiling.
  6. Roll up the lids.

You can eat cucumber salad within 7-10 days after preparation.

Sweet canned cucumbers with mustard seeds for the winter

Sweet and spicy crispy pickled cucumbers with mustard seeds are popular with both adults and children. This is a great appetizer that can be served alone or used as a savory ingredient in a salad or stir-fry. For this recipe, small specimens called gherkins, no more than 10 cm long, are suitable.

Would need:

  • cucumbers - 2 kg;
  • dill inflorescences - 2 pcs.;
  • fresh currant leaf - 6-8 pcs.;
  • mustard seeds;
  • garlic - 3 cloves;
  • pepper (peas) - 6 pcs.;
  • vinegar (9%) - 250 ml;
  • salt - 40 g;
  • sugar - 90 g

Steps:

  1. Soak gherkins for 3-5 hours. Dry with a towel before laying.
  2. Place dill, currants, peppers, mustard and cucumbers in clean dry containers.
  3. Bring 2 liters of water to a boil. Dissolve sugar and salt, let it simmer for 3 minutes and remove from heat. As soon as the water cools down a little, add vinegar.
  4. Pour the marinade into jars, cover them with sterilized lids and simmer in a water bath for 7-10 minutes.
  5. Roll up the blanks with lids.

After pickling, gherkins may brighten, changing their color to olive.

Cooking and storage recommendations

Cucumbers must be soaked before pickling or pickling. The minimum time is 4-5 hours, but often housewives leave vegetables in water overnight. The main condition is that the water must be clean and cold.

This procedure is necessary for the cucumbers to become crisper and retain their color, structure and shape longer. Wash vegetables before soaking.

You can store preservation at home, in the basement, closet or on a specially equipped loggia or balcony. The optimal storage method is a specially equipped room with a constantly maintained temperature.

Before pickling, cucumbers must be soaked for 5 hours.

The basement is perfect for these requirements, provided it is equipped with ventilation. This is to prevent the development of mold. The premises should be inspected annually for traces of fungus and, if necessary, treated with fungicidal preparations.

The pantry is part of the premises of the house. This compartment can also be arranged for storage of conservation, but only if there are no heating devices there, otherwise the workpieces will ferment and may explode. The pantry should be periodically ventilated, and the canned food stored in it should be checked for swelling and cloudiness of the brine.

In the conditions of city apartments, a place for storing blanks is often equipped on a loggia or balcony. In this case, the "storage" must meet the following requirements:

  1. Be glazed.
  2. You need to ventilate regularly.
  3. Be protected from sunlight.

A great option is a closed cabinet with shelves where you can put away all your home preservation. Regular airing of the balcony will allow not only maintaining the optimal temperature, but also regulating the humidity, which is also important.

In Stalinist-built apartments, you can often find "cold cabinets" - a place under the kitchen window sill next to an unheated wall. It is also possible to store home preserves here, but the main disadvantage of “cold cabinets” is their small size.

Conclusion

Pickled cucumbers with mustard seeds for the winter is a delicious and very easy-to-prepare snack that will complement any table. It can also be used as an additional component of more complex dishes, and the variability of recipes will allow you to achieve an individual bright taste.


Watch the video: Pickled Mustard Seed