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 has everything - a 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 vinegar, oil and granulated sugar in equal parts. 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: we cook aromatic jam and, of course, 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, very tasty and not quite ordinary recipe for pickling cucumbers, with the addition of grain mustard. This seasoning goes well with cucumbers, making them more 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. From ground seeds we prepare table mustard, add it to homemade mayonnaise, but from grains you can make excellent French mustard, and also add grains to food according to your taste, for example, in salads, 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 a 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 each 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 in various recipes for 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 have a cellar with appropriate storage conditions for the preparations. 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, the juice is added to the same amount. Then the lettuce is sterilized and rolled up. Place it in a warm place to cool, and then transfer it to other workpieces for storage.

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 make this fresh cucumber salad, 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 and mustard salad 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.

Pickles are the best snack and everyone knows it. Any feast is not complete without a jar of homemade pickles, so today’s recipe will come in handy in any case. I'm rolling cucumbers different ways, and sometimes I even resort to experiments, because I always want something new. And as an example, I’ll tell you how to cold-roll pickles with mustard in jars for the winter. This recipe has long been known to my friend, who always bragged about how delicious her cucumbers were.

Having begged her for the recipe, she set about preparing the cucumbers using a new method. And now for the second season in a row I’ve been making cucumbers with mustard and I don’t regret that I decided to take a risk by preparing a new product. This recipe My husband, who loves pickles, really liked it and he really liked the taste of cucumbers in this recipe. They turn out crispy and have a slightly sharp taste, like barrel ones. I am happy to share my experiment.

Necessary products for 2.5 liters of water:

• 800 grams of cucumbers,
• 3-4 cloves of garlic,
• 2 tables. l. dry mustard,
• 1.5 tables. l. salt,
• 2-3 pcs. bay leaves,
• 4-6 pcs. peppercorns,
• 1-2 pcs. horseradish leaves,
• 3-4 sprigs of dill.

How to cold pickle cucumbers for the winter

Fill the cucumbers with cold water, rinse several times, tear off the flowers and tails, if any. When I harvest at the dacha, there are always dried flowers on the cucumbers. And there is always something to pick on ground cucumbers.

At the bottom of a sterilized jar (we take 2-3 jars of the required size at once in order to evenly distribute approximately the same amount of spices in each) put all the spices: horseradish leaf, several leaves bay leaf, several sprigs of dill, peppercorns, cloves of peeled garlic.

Divide the cucumbers into jars, add salt, for each liter of water, 1 incomplete spoon of salt.

We also pour dry mustard into the jar, use regular mustard from a bag.

Fill the cucumbers in jars with cold water and leave to sour for two days in a dark place. After a while in a warm environment, the cucumbers will begin to ferment, become slightly cloudy and bubbles will form on the top.

Cucumbers that have fermented are immediately covered with lids. This is what cucumbers look like. At first they are cloudy, but when they stand in a cool place, in the basement, the mustard settles to the bottom and the brine becomes lighter.

Cucumber salad with mustard for the winter is a great way to process a generous harvest. Numerous variations of snacks obtained by following basic recipes will take pride of place in the pantry among other preparations and will be among the first to be eaten.

How to make cucumber salad with mustard?

The recommended proportions of ingredients and the right tips for executing the technology will help you prepare a delicious winter salad of cucumbers with mustard.

1. For the salad, you can use both young and medium-sized cucumbers, as well as more mature specimens. In the latter case, the fruits are peeled and, if necessary, hard seeds.
2. The form of cutting cucumbers is determined by the requirements of the selected recipe or independently at will.
3. Mustard can be added in powder, grains or as a ready-made sauce, as required by the selected recipe.
4. Often, cucumber salad in mustard marinade is sterilized in jars and then sealed with boiled lids.

Cucumber salad in mustard dressing

You can prepare mustard for the winter without adding other vegetables or supplement the composition, for example, with onions cut into half rings or slices. Spicy lovers are allowed to add red or crushed fresh chili to the marinade in addition to ground black pepper.

Ingredients:

• cucumbers – 2 kg;
• mustard – 1 tbsp. spoon;
• black pepper – 0.5 tbsp. spoons;
• salt – 1.5 tbsp. spoons;
• sugar – 0.5 cups;
• oil – 0.5 cups;
• vinegar - 0.5 cups.

Preparation

1. Combine oil, vinegar, salt, sugar, mustard and ground pepper in a separate container.
2. Pour the marinade over the sliced ​​cucumbers, mix and leave for 3 hours.
3. Transfer the cucumber salad in mustard sauce into jars, cover with lids, sterilize for 20 minutes, and seal.

Cucumber salad with mustard seeds

Cucumber salad with mustard seeds turns out moderately spicy, sweet and sour in taste. During the tasting of the appetizer, the mustard seeds burst appetizingly in the mouth, giving the preparation additional spiciness. You should not neglect the advice on sterilizing containers and the snack will remain perfectly preserved for a long time.

Ingredients:

• cucumbers – 2 kg;
• mustard beans - 1 tbsp. spoon;
• garlic – 2 cloves;
• ground black pepper – 1 teaspoon;
• salt – 2 tbsp. heaped spoons;
• sugar – 0.5 cups;
• oil – 0.5 cups;
• vinegar - 0.5 cups.

Preparation

1. Cucumbers are cut crosswise in half, and then into 4 pieces.
2. Add oil, vinegar, sugar, salt, pepper and squeezed garlic cloves.
3. Stir the mixture and leave for 2-3 hours.
4. Transfer the cucumber salad with mustard seeds to sterile jars for the winter, cover with boiled lids, sterilize for 20 minutes, and insulate until cool.

Cucumber salad with mustard powder

A prepared cucumber salad with dry mustard for the winter, which is added to the marinade dressing along with the rest of the ingredients, will be tasty and piquant. Fresh dill can be replaced with parsley, cilantro, basil, or use an assortment of several varieties of greens, selecting them to your taste.

Ingredients:

• cucumbers – 2 kg;
• dry mustard – 1 tbsp. spoon;
• garlic – 3 cloves;
• ground black and red pepper – 1 teaspoon each;
• salt – 1 tbsp. spoon;
• sugar – 0.5 cups;
• oil – 0.5 cups;
• vinegar - 0.5 cups;
• dill - 0.5 bunch.

Preparation

1. Chop the cucumbers and mix with chopped dill and garlic.
2. Combine the remaining ingredients from the list, pour the marinade over the vegetables, and leave for 3 hours.
3. Place cucumber salad with dry mustard in sterile containers, sterilize for 20 minutes, seal and wrap.

Cucumber salad with garlic and mustard

Cucumber salad with mustard always tastes better if it contains garlic. It can be crushed using a press, grated, ground in a blender or cut into small slices or slices. The amount of black pepper can be adjusted at your discretion or replaced with ground pepper mixture.

Ingredients:

• cucumbers – 2 kg;
• dry mustard – 1 tbsp. spoon;
• garlic – 1 head;
• ground black pepper – 1 tbsp. spoon;
• salt – 1.5 tbsp. spoons;
• sugar – 0.5 cups;
• oil – 0.5 cups;
• vinegar - 0.5 cups;
• greens - to taste.

Preparation

1. Cucumbers are cut into cubes or circles.
2. Add finely chopped herbs and garlic.
3. Mix oil, vinegar, salt, sugar, pepper and mustard, pour into the cucumber mixture and stir.
4. Place the salad in jars and sterilize until the cucumbers change color.
5. The jars are rolled up, turned over onto the lids, and wrapped.

Finnish cucumber salad with mustard

To prepare a Finnish salad, cucumbers with mustard are preserved for the winter after preliminary boiling with hot and sweet peppers and onions. All vegetables here are chopped relatively finely, preferably into medium-sized cubes or grated, which allows the appetizer to be used as an original sauce for meat.

Ingredients:

• cucumbers – 1 kg;
• ready mustard – 200 g;
• onion – 200 g;
• bell pepper – 400 g;
• hot pepper – 80 g;
• salt – 40 g;
• sugar – 120 g;
• vinegar – 100 ml.

Preparation

1. The vegetables are chopped, placed in a colander, and the juice is allowed to drain, which is placed in the refrigerator.
2. Add some salt to the chopped vegetables and leave for 2 hours.
3. Place the mixture in a colander again, let it drain, and squeeze out the juice.
4. The unsalted juice (200 ml) is mixed with mustard and sugar, poured over the vegetables, and boiled for 10 minutes.
5. Add vinegar.
6. After a couple of minutes, spread the mass into a sterile container, seal it, and wrap it.

Overgrown cucumber salad with mustard

With mustard it will be a godsend for those who did not have time to collect the young fruits in time. The result will be so striking and positive that in the future you will want to grow large cucumber specimens on purpose in order to prepare more of the delicious snack.

Ingredients:

• overripe cucumbers – 2 kg;
• dry mustard – 1 tbsp. spoon;
• grated garlic – 1 tbsp. spoon;
• ground pepper – 1 tbsp. spoon;
• salt – 2 tbsp. spoons;
• sugar – 0.5 cups;
• vegetable oil – 0.5 cups;
• vinegar - 0.5 cups;
• greens - 1 bunch.

Preparation

1. Peel the cucumbers and remove the insides and seeds.
2. Cut the pulp into slices or sticks.
3. Add garlic, herbs, salt, sugar, oil, vinegar and mustard.
4. Stir the mixture and let it stand for 2-3 hours.
5. Place the salad in jars and sterilize for 15 minutes.
6. Roll up the lids and insulate the workpiece until it cools.

Cucumber salad with onions and mustard

Cucumber salad with mustard without sterilization is prepared with the addition of onions and does not require long marinating, which saves an impressive amount of time. In this case, it is preferable to cut vegetable fruits into not too thick circles or small cubes, so that they have time to fully warm up during a short boil.

Ingredients:

• cucumbers – 2 kg;
• onion – 400 g;
• mustard – 1 tbsp. spoon;
• garlic – 2 cloves;
• ground pepper – 1 tbsp. spoon;
• salt – 1 tbsp. spoon;
• sugar – 50 g;
• vinegar and oil - 50 ml each;
• greens - 1 bunch.

Preparation

1. Cucumbers and onions are chopped.
2. Add garlic, mustard, pepper, herbs, salt, sugar and butter.
3. Transfer the mixture to a cooking container and heat to a boil.
4. After the cucumbers change color, add vinegar.
5. After a minute, put the salad into jars, seal them, and insulate them for a day.

Polish cucumber salad with mustard

The recipe for cucumber salad with mustard in Polish involves combining a basic vegetable with bell peppers and onions in an appetizer. The components can simply be mixed or for something more interesting appearance Place the workpieces in containers in layers. Garlic is traditionally squeezed through a press or cut into thin slices.

Ingredients:

• cucumbers – 2 kg;
• onion – 1 kg;
• sweet pepper – 1 kg;
• mustard – 1 tbsp. spoon;
• garlic – 4 cloves;
• butter – 2/3 cup;
• salt – 2 tbsp. spoons;
• water – 1 l;

Preparation

1. Vegetables are cut and placed in jars.
2. Boil water with salt, sugar, mustard and butter.
3. Add vinegar and pour the marinade into jars.
4. Sterilize containers for 20 minutes, seal and wrap.

Cucumber salad with mustard and carrots

A great addition to your everyday lunch or festive table There will be a mustard salad of cucumbers and carrots, which can be grated on a regular or Korean grater, or simply cut into thin strips. The shape of the cucumbers is not important: they can be cubes, straws or thin circles.

Ingredients:

• cucumbers – 2 kg;
• carrots – 0.5 kg;
• hot pepper – 1 pc.;
• mustard beans - 4 teaspoons;
• garlic – 2 heads;
• oil – 0.5 cups;
• salt – 5 teaspoons;
• vinegar and sugar - 0.5 cups each.

Preparation

1. Cucumbers are cut, carrots and garlic are chopped.
2. Add hot pepper, mustard, oil, vinegar, salt and sugar, mix and leave for 2 hours.
3. The snack is packaged in jars, sterilized for 15 minutes, and sealed.

Cucumber salad with mustard and pepper

A canned cucumber salad with mustard will turn out to be as rich in taste as possible, with a pronounced spice, if you add a large bunch of fresh herbs and a pod of hot and sweet pepper to the marinade mixture. Ground coriander and bay leaf will add additional spicy and aromatic notes to the appetizer.

Ingredients:

• cucumbers – 2 kg;
• sweet and hot peppers - 1 pc.;
• mustard – 2 teaspoons;
• garlic - head;
• oil – 50 ml;
• salt – 2 tbsp. spoons;
• coriander, ground black pepper, bay and paprika - ¼ teaspoon each;
• vinegar and sugar - 2 tbsp each. spoons;
• greens - 1 bunch.

Preparation

1. Grind two types of peppers, garlic and herbs in a blender.
2. Add spices, sugar, salt, oil and vinegar, pour the mixture over the chopped cucumbers.
3. After 2 hours, put the snack into jars, sterilize for 15 minutes, and seal.

Cucumber salad with turmeric and mustard

A salad of sliced ​​cucumbers with mustard and turmeric is not only tasty and appetizing, but also a healthy preparation that, thanks to spicy additives, will replenish the body with a lot of valuable elements. For confidence and long storage At room temperature, snacks in jars can be sterilized for an additional 5 minutes.

Calories: Not specified
Cooking time: 15 minutes

We offer a recipe for preparing original homemade pickles for the winter under iron lids. Mustard powder will add spice and crunch to the cucumbers, and will also keep the fruits intact, as if they were plucked from the garden. Sliced ​​cucumbers with mustard go perfectly with any dish. I'm sure you'll like these too.



Products:

- short-fruited cucumber – 2 kg.,
- mustard powder – 1 tbsp.,
- table salt – 2 tbsp.,
- dill – 1 umbrella,
- horseradish leaf and root,
- currant, oak and cherry leaves,
- garlic – 1 head,
- chili pepper – 1/3 pcs.

Recipe with photos step by step:

1. Initially, you need to sterilize the jar. Then place dry mustard powder, garlic cloves, chili pepper and black peppercorns on the bottom.
Tip: Rinse the container with a brush and baking soda, thoroughly rinse off any remaining product. Fill only a dry jar.
Tip: You can replace mustard powder with mustard seeds.




2. Next, put currant, cherry, oak leaves, horseradish root and leaf, and dill umbrella into the container.
Tip: We recommend placing some of the greens on the bottom and on top.
Tip: For flavor, we recommend adding cloves, ground cinnamon, and ginger root.




3. Dry the washed cucumbers from moisture and trim the ends. Cut the fruits into circles no more than 0.5 mm thick. Place them tightly in the jar next to each other.
Tip: For pickling, choose small cucumbers.
Tip: If you soak cucumbers in water for 2 hours in advance, the fruits will be cleared of nitrates and impurities.
Tip: Cucumbers will be filled with flavor if you put them in a jar onion and carrots.




4. We begin to cook the brine: pour cold water into the pan, dissolve the salt, bring the marinade to a boil and fill the jar to the top.
Tip: Table salt should dissolve completely in the brine.






5. Seal the jar tightly with a tin lid. Wrap the cucumbers in a warm blanket and let them cool for a day. Afterwards we will move it to the basement/cellar for storage.
Tip: Don't forget to check the seal's tightness by rocking the jar back and forth.
Tip: You can also close the seam with a sterilized nylon lid. You can try cucumbers after a month and a half. The dish goes well with French fries, fried potatoes with wild mushrooms, and cereal porridges.
Tip: Be careful that the lid does not swell and the pickle does not spoil.
Tip: Store for no more than a year in a cool, dark place.
Bon appetit everyone!
Cooking time: 15 minutes. Number of servings: 1 jar.

Despite the fact that every housewife has her own, time-tested recipes for preparing various pickles, nevertheless, during the harvesting season, many of them try to cook according to new recipes.

I suggest you try to cook and add to your piggy bank a recipe for pickled cucumbers with mustard. This is the easiest way to pickle cucumbers for the winter, prepare it and see for yourself.

Let's prepare products for pickling cucumbers with mustard.

We choose small cucumbers, smooth, dense, not soft. We do not trim the ends of the cucumbers. Wash the collected cucumbers, then put them in a container, fill them with cold water and leave for 2-3 hours. After soaking, rinse the cucumbers well again.

Without wasting any time, boil the water for the brine and leave to cool. Let's prepare the jars: wash them with soda and dry them. If you wish, you can sterilize them (I did not sterilize them).

Wash horseradish leaves, cherries and dill well under running water.

Prepare the brine. Add salt to the cooled boiled water and stir until it is completely dissolved. Set the brine aside to let it settle. We use regular salt for pickling, without additives. “Extra” and iodized salt are not suitable for pickling!

At the bottom of the jars we place cherry, horseradish and dill leaves with umbrellas.

Place the cucumbers tightly in the jars. Add chopped garlic cloves and hot pepper (optional). Add dry mustard.

Fill the cucumbers with settled brine to the very top. Add an umbrella of dill on top. We close the jars with tight nylon lids.

Pickling cucumbers with mustard is completed. We put them away immediately in the cellar or refrigerator. After about a month and a half or two months, pickles with mustard will be ready to eat.