Summer generously gives us all sorts of vegetables and fruits, and most families do canning at this time. One of our people’s favorite pickles is cucumbers with whole mustard seeds for the winter. Greens in jars have a savory and crunchy quality. These cucumbers will be appropriate everywhere: both as an independent dish with potatoes, and as a salad ingredient in Olivier and vinaigrette.
Features of canning cucumbers with mustard
The spiciness in these canned foods arises precisely from the use of mustard. It will add a slight smell and a little spice to the vegetables, so you don’t need to worry too much about adding a large amount of seasoning.
The best preservation is obtained from pickling varieties of greens. They look compact, and there are pimples on the skin. When pickling sliced cucumbers, you need to be careful not to chop them 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, prepare a lot of herbs, garlic cloves and horseradish roots. Dill stems and feathers, as well as parsley leaves, are carefully washed and dried. Other ingredients are also washed and, if necessary, peeled and chopped. The cucumbers are soaked and the ends are trimmed.
Containers for canning are prepared in advance: 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 seaming lids. All these utensils are sterilized.
The container for cooking the marinade should be enameled or stainless steel.
Methods for pickling cucumbers with mustard at home
Today there are many options for rolling cucumbers with mustard. The most popular recipes are those with vodka, without vinegar, with pepper, without sterilization, with dill and onions. All of the above 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 have a sharpness to them.
To prepare greens with whole mustard seeds you need the following products:
- cucumbers;
- greens and horseradish roots;
- garlic cloves;
- whole mustard;
- salt;
- granulated sugar;
- table vinegar.
First, collect the cooked cucumbers with herbs and garlic in a container. Then pour boiling water and leave for 15 minutes. After this it is drained. This procedure is repeated.
You can use drained water to cook the marinade. Add salt and sugar to the boiling water and keep it on the fire for another minute.
Then add 0.5 teaspoons of dry mustard seeds and 1 teaspoon of 9% vinegar solution to each container with cucumbers. The cooked marinade is poured on top. A jar of greens is filled 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 turns out delicious. To prepare the dish, use half-liter jars.
Ingredients:
- cucumbers;
- dry mustard powder;
- sunflower oil;
- sugar;
- black pepper powder;
- salt;
- 9% vinegar solution.
For canning, cut the cucumbers lengthwise and place them in a saucepan. Add all the dry ingredients, as well as oil and vinegar. They insist for half a day. Then the greens are placed in jars and the juice that appears as a result of infusion is poured. The salting 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 seeds;
- water;
- 9% vinegar solution;
- salt;
- horseradish root;
- dried basil leaves;
- dill inflorescences;
- fresh basil.
First, vegetables and other plant ingredients are placed in jars. Then prepare the marinade, which consists of water, granulated sugar, 9% vinegar solution and salt. Pour hot liquid over the contents of the jars, boil for 15 minutes, and seal.
With vodka
Vodka has long been known as an additional preservative. If you marinate cucumbers with its addition, they will acquire firmness and an interesting taste. Also, currant and cherry leaves will 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 cloves;
- hot pepper pods;
- currant and cherry leaves;
- granulated sugar;
- salt;
- 9% vinegar solution.
Start cooking with bell and hot peppers. It is washed, freed from the middle and crushed. Then cut the washed greens and garlic cloves. Everything is put into jars, and after the greens, the prepared vegetables are also sent there.
After this, pour boiling water into the jars with the contents and, closing the lids, leave 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, add salt, granulated sugar and vinegar. Pour mustard powder and vodka into each jar, then pour the marinade on top.
Without sterilization
According to this recipe, you need to pickle cucumbers using cold salting. The jars are prepared in 3-liter containers.
Ingredients:
- medium sized cucumbers;
- ground mustard;
- garlic cloves;
- salt;
- horseradish leaf and 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 and prepare them. At the same time, the jars and iron lids are heated. Wash the greens, roots and garlic.
Horseradish leaves and roots, dill umbrellas, a little garlic, cherry leaves, and peppers are placed on the bottom of the jars. Then the greens are folded tightly.Place all the ingredients that were at the bottom of the jar again on top, except for the horseradish leaf. Add mustard powder.
Then salt is dissolved in boiled cold water. This brine is poured into jars. Cover the pickles with plastic lids.
Without vinegar
This recipe also uses grain mustard, and replaces vinegar with citric acid.
Ingredients:
- cucumbers;
- mustard seeds;
- garlic cloves;
- dill inflorescences;
- laurel leaf;
- lemon acid;
- white and black peppercorns;
- granulated sugar;
- salt.
Dill, bay leaf, and garlic cloves are placed in the prepared container. After this, fold the vegetables tightly and pour boiling water over them. After a quarter of an hour, pour it out. Then add granulated sugar, salt and citric acid. Bring to a boil and boil for a minute. In a container with greens, add pepper, mustard and fill with brine. Then they are hermetically sealed with iron lids.
With dill and onions
This recipe is many years old, but these rolls are great to eat in winter, because the cucumbers made from them have an aroma that stimulates the appetite.
Ingredients:
- greens;
- mustard powder;
- onion;
- laurel leaf;
- dill greens;
- ground black pepper;
- salt and granulated sugar;
- water;
- vinegar.
In order to prepare this pickling, finely chop the prepared onion and dill. They also wash and trim the ends of cucumbers. Then all the components are placed in a saucepan, heated to a boil, and kept on the fire for 15 minutes.
The greens are taken out and packaged in sterile jars. Pour in the brine in which they were boiled and seal.
With pepper
Fans of spicy dishes will like these pickles.
Ingredients:
- cucumbers;
- mustard powder;
- dill branches along with seeds;
- horseradish root;
- hot pepper in pods;
- head of garlic;
- salt;
- water.
The action begins by preparing the ingredients. Then spices and herbs are placed on the bottom of the jar, and the herbs are placed tightly. Prepare the marinade. After this, it is cooled and poured into containers with vegetables. Leave for 3 days in a cold room, after which the liquid is drained and boiled again. Pour immediately after cooking and seal.
Preservation storage
For good preservation of pickles and seaming, a cool and dark room is suitable. This could be a refrigerator, cellar, pantry or balcony space. Can be stored for 1 year.
If you roll up a lot of delicious cucumbers with mustard in the summer, then in the winter you will always have an addition to the main course or an excellent ingredient in your favorite salad on the table.
