Cucumbers with mustard seeds for the winter: a recipe for the winter under iron lids with photos and videos

Summer generously gives us all sorts of vegetables and fruits, and most families do conservation at this time. One of our people's favorite pickles is cucumbers with whole mustard seeds for the winter. Zelentsy in jars have piquancy and crunch. These cucumbers will be appropriate everywhere: both as an independent dish for potatoes, and as a salad ingredient in Olivier and vinaigrette.

Features of canning cucumbers with mustard

The spiciness in these canned food comes from the use of mustard. It will add a slight flavor and a little spice to the vegetables, so you don't need to worry too much about adding a lot of seasoning.

The best preservation is obtained from pickling varieties of greens. They are compact in appearance, and there are pimples on the skin. When s alting sliced cucumbers, care must be taken not to chop too much, otherwise they will be soft. The optimal size of the circles is 1 centimeter thick.

Preparing the main ingredients

In order to preserve cucumbers with mustard, they cook a lot of greens, garlic cloves and horseradish roots. Dill stems and feathers, as well as parsley leaves, are thoroughly washed and dried. Other ingredients are also washed and, if necessary, freed from the peel, cut. Cucumbers are soaked and cut off the ends.

Canning containers are prepared in advance: they take jars with a capacity of 1 to 3 liters and check for integrity. Then they are washed with soda solution. The same applies to the caps. All these dishes are sterilized.

Dishes for cooking marinade should be taken enameled or stainless steel.

Methods of pickling cucumbers with mustard at home

Today there are many options for rolling cucumbers with mustard. The most popular are recipes with vodka, without vinegar, with pepper, without sterilization, with dill and onions. All of these methods will be discussed below.

With mustard seeds for the winter

These are classic pickled greens, they taste like store-bought ones: the vegetables are crunchy and spicy.

To prepare greens with whole mustard seeds, you need the following products:

• cucumbers;
• greens and horseradish roots;
• garlic chives;
• whole mustard;
• s alt;
• granulated sugar;
• table vinegar.

First, cooked cucumbers with herbs and garlic are collected in a container. Then pour boiling water and incubate for 15 minutes. After that, it is drained. This procedure is repeated.

Drained water can be used to boil the marinade. S alt, sugar are added to boiling water and kept on fire for another minute.

Then, 0.5 teaspoons of dry mustard seeds and 1 teaspoon of 9% vinegar solution are given to each container with cucumbers. Pour the boiled marinade on top. A jar of greens is poured with marinade, rolled up and stored under iron lids.

With dry mustard

This recipe also differs from the previous one in the presence of vegetable oil, which makes the cucumbers especially tender and delicious. In order to prepare the dish, use half-liter jars.

Ingredients:

• cucumbers;
• dry mustard powder;
• sunflower oil;

• sugar;
• black pepper powder;
• s alt;
• 9% vinegar solution.

For canning, cut cucumbers lengthwise and put them in a saucepan. All dry ingredients are added there, as well as oil and vinegar. They insist half a day. Then the greens are laid out in jars and the juice, which appeared as a result of infusion, is poured. S alting is brought to a boil and sterilized for 40 minutes.

With basil

In this case, canned cucumbers are obtained with excellent taste and aroma.

Ingredients:

• cucumbers;
• mustard grains;
• water;
• 9% vinegar solution;
• s alt;
• horseradish root;
• dried basil leaves;
• dill inflorescences;
• fresh basil.

First, vegetables and other plant ingredients are laid out in jars. Then a marinade is prepared, which consists of water, granulated sugar, a 9% solution of vinegar and s alt. Pour the contents of the jars with hot liquid and boil for 15 minutes, cork.

With vodka

Vodka has long been known as an additional preservative. If you pickle cucumbers with its addition, they will acquire firmness and an interesting taste. Currant and cherry leaves will also add a “zest”, and a mixture of peppers will add piquancy.

Ingredients:

• cucumbers;
• mustard powder;
• vodka;
• dill greens;
• allspice;
• horseradish leaves;
• bell pepper;

• laurel leaf;
• garlic chives;
• hot pepper pods;
• currant and cherry leaves;
• granulated sugar;
• s alt;
• 9% vinegar solution.

Start cooking with bell pepper and hot pepper. It is washed, freed from the middle and crushed. Then cut the washed greens and garlic cloves. Everything is put in jars, and after the greens, prepared vegetables are sent there.

After that, the jars with the contents are poured with boiling water and, having closed the lids, stand for a third of an hour. Drain the water and repeat the process again. To prepare the marinade, take the liquid after infusion.When the water boils, s alt, granulated sugar and vinegar are given there. Pour mustard powder and vodka into each jar, then pour marinade on top.

Sealed.

No sterilization

According to this recipe, you need to pickle cucumbers with cold s alting. Jars are preparing a 3-liter capacity.

Ingredients:

• medium sized cucumbers;
• ground mustard;
• garlic chives;
• s alt;
• leaf and horseradish roots;
• dill inflorescences;
• cherry leaves;
• black peppercorns;
• allspice;
• currant and oak leaves, laurel, red pepper (optional).

Make sure that the vegetables are the same size, they are prepared. At the same time, jars and iron lids are heated. Wash greens, roots and garlic.

A horseradish leaf and root, dill umbrellas, a little garlic, cherry leaves, peppers are placed on the bottom of the cans. Then the greens are tightly folded. All the ingredients that were at the bottom of the jar are put on top again, except for the horseradish leaf. Mustard powder is poured in.

Then s alt is dissolved in boiled cold water. This brine is poured into jars. Close the pickle with plastic lids.

No Vinegar

This recipe also uses grain mustard and replaces vinegar with citric acid.

Ingredients:

• cucumbers;
• mustard seeds;
• chives;
• dill inflorescences;

• laurel leaf;
• citric acid;
• white and black peppercorns;
• granulated sugar;
• s alt.

Dill, bay leaf, garlic plates are placed in the prepared container. After that, the vegetables are folded tightly and poured with boiling water. After a quarter of an hour, pour it out. Then sugar, s alt and citric acid are added. Bring to a boil and boil for a minute. Peppers, mustard are given in a container with greens and poured with brine. Then sealed with iron lids.

With dill and onion

This recipe is many years old, but these seamstresses are great to eat in the winter because their cucumbers have an appetizing flavor.

Ingredients:

• greens;
• mustard powder;
• onion;
• laurel leaf;
• dill greens;
• ground black pepper;
• s alt and granulated sugar;
• water;
• vinegar.

In order to prepare this s alting, finely chop the prepared onion and dill. Also wash and trim the tips on the cucumbers. Then all the ingredients are put in a saucepan, heated to a boil, kept on fire for 15 minutes.

Zelentsy are taken out and packaged in sterile jars. Pour in the brine in which they were boiled and cork.

With pepper

These pickles will appeal to lovers of spicy food.

Ingredients:

• cucumbers;
• mustard powder;
• dill branches with seeds;
• horseradish root;
• hot pepper in pods;
• garlic head;
• s alt;
• water.

Start the action by preparing the ingredients. Then spices and greens are placed on the bottom of the jar, greens are tightly placed. Prepare the marinade. After that, it is subjected to cooling and poured into containers with vegetables. Infuse for 3 days in a cold room, after which the liquid is drained and boiled again. Poured immediately after boiling and corked.

Preservation storage

For good preservation of s alting and seaming, a cool and dark room is suitable. It can be a refrigerator, a cellar, a pantry or a balcony space. Keep preservation for 1 year.

If you roll up a lot of delicious cucumbers with mustard in summer, then in winter there will always be an addition to main courses or an excellent ingredient in your favorite salad on the table.

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