Cucumbers in mustard filling: how to make greens crunch

Gourmets are ready to sing odes to those who invented adding mustard to vegetable preparations. Mustard filling makes the cucumbers piquant, saturates them with a bright spicy taste and an unsurpassed aroma. Thanks to a special marinade, cucumbers retain a dense structure, pleasantly crunch. And also mustard eliminates sterilization after laying the ingredients: mustard powder itself is a preservative. True, not all recipes skipped this step: it is better to sterilize the spins for long storage.

Mustard is one of the healing spices. It removes toxins, has anti-inflammatory and antioxidant effects, and serves as a prophylaxis against heart ailments. But in large quantities, the product irritates the mucous membranes of the esophagus, so it is not worth it to abuse cucumbers in acute pouring, especially with gastrointestinal diseases.

Preparation in 4 stages

Before preparing preparations for the winter, you need to prepare the main ingredient. The final taste of the snack depends on this. If you want guests to remember your mustard cucumbers with enthusiasm for a long time, remember tricks, do not miss any of the four preparatory stages.

1. We choose. Only young cucumbers are used in the blanks. Take small or medium size, large ones do not fit. Pay attention to the color of the peel: in young, it is bright green, in overripe - yellow. Fruits with black pimples are ideal for harvesting, while specimens with white are salad varieties.
2. Sorted. Vegetables should be the same size. Most recipes involve slicing, but it is better to initially take the same cucumbers, then the pieces will turn out identical. This is a guarantee that they are evenly saturated with mustard filling.
3. Mine. Use for harvesting you need only thoroughly washed vegetables. It is important that there is no land left on them. Oversight is fraught with acidification of pickles or explosion of seaming. To wash the peel, use a soft brush. But you need to work with it carefully: it is important not to damage the fruits if you want to eventually hear their characteristic crunch.
4. Soak. Cucumbers need to be soaked before being sent to jars. So they will become crispy and elastic. You can not soak only fresh cucumbers, just collected in the garden. The rest is required. Vegetables should be eaten in a container of cold water for three hours. You can add ice so that the liquid stays cold longer. Plain water can also remove bitterness and nitrates. However, it is important not to overexpose the cucumbers in the liquid, otherwise they will begin to deteriorate. You can see that the soaking has been delayed by the appearance of white circles, similar to soap bubbles, on the water.

Blank options without sterilization

Mistresses came up with the addition of mustard powder to the blanks to extend the “life” of the snack. Mustard is considered an excellent preservative. In terms of preserving qualities, it is second only to vinegar. You can cook cucumbers in mustard for the winter without sterilization, and they will be forgiven for a long time: a natural preservative will ensure the safety of the workpieces.

• Requirements for containers. Mustard-flavored cucumbers can be rolled up or stored in jars under a nylon cover. Even when the preparation itself does not require sterilization, the container for laying the ingredients is always worth taking sterile.
• The recipe. To make mustard vegetables tasty and crunchy, choose a proven recipe. You can experiment with seasonings, but not with technology. Mustard powder is recommended to add as much as indicated in the recipe. The final flavor of the snack depends on this ingredient.
• Features slicing. If you managed to get the gherkins, use them in their entirety. Mistresses of medium size prefer to divide the housewives into four parts or cut into thick mugs so that they are saturated with mustard aroma and taste.

Classic with garlic

Features To cook cucumbers with mustard in jars for the winter, even a novice cook can use this recipe. Vegetables are aromatic and crispy due to the addition of currant and cherry leaves. The recipe is not suitable for seaming, but under the nylon covers the appetizer will be stored all winter.

Composition:

• medium-sized cucumbers - 2 kg;
• water (for brine) - 1.5 l;
• rock salt - two tablespoons;
• mustard powder - one tablespoon;
• garlic - five cloves;
• horseradish leaves - two pieces;
• currant and cherry leaves - three to five pieces per jar;
• dill (umbrellas) - optional.

Cooking

1. Prepare the cucumbers, cut into thick bars.
2. Take care of the preparation of the brine: pour water into the container, wait for it to boil, let the liquid boil for five minutes. Sprinkle salt.
3. Remove the pan from the stove. Add mustard powder. Mix thoroughly: there should be no lumps.
4. In sterile jars, fold the garlic, dill umbrellas, leaves.
5. Lay cucumbers. Try to pack tightly so that they are well salted. Put a couple of currant leaves on top.
6. Pour cucumbers with mustard filling.
7. Close cans with plastic caps.

Savory with vodka

Features This recipe for cucumbers with mustard will appeal to lovers of "spicy". Chili pepper and mustard give a pleasant spice to vegetables, and garlic is responsible for spicy notes. When preparing the workpiece, use vodka and vinegar: these ingredients extend the shelf life of the snack. If you are confused by alcohol in the recipe, this ingredient can not be used.

Composition:

• small cucumbers - 2.5 kg;
• mustard powder - a tablespoon per jar;
• vodka - a tablespoon in each jar;
• bell pepper - three pieces;
• chili - one pod;
• sugar - one glass;
• salt - one glass;
• vinegar 9% - one glass;
• garlic - five cloves;
• laurel - four leaves;
• currant, cherry leaves - the amount at your discretion.

Cooking

1. Wash the cucumbers and leaves.
2. Cut sweet pepper into strips, chili into circles.
3. Put prepared ingredients in sterile jars. Here are the cloves of garlic.
4. Pour boiling water into jars of vegetables. Leave on for five minutes to warm the ingredients.
5. Drain the water from the cans into the pan. Put on the stove, let it boil.
6. Pour boiling water over the cucumbers in jars again. After five minutes, pour the water into the pan, pour sugar, salt, bring to a boil.
7. Pour vinegar into boiling water. Remove the container from the stove.
8. Add to each jar a tablespoon of mustard powder and vodka. Pour previously prepared marinade. You can not add mustard to the jars, but stir in brine.
9. Roll up. Wrap blanks. When cooled, you can send it to the pantry for storage.

Original mustard fillings for cucumbers

If you plan to close the cucumbers for the winter with mustard and want the preparations to be stored as long as possible, then sterilization of the cans is indispensable. Mistresses do not really like this process, because you have to spend extra time. But there is nothing complicated in sterilization, it is enough to perform three steps.

1. Take a large pot. Cover the bottom with a towel or place a wooden stand there. This is necessary so that the banks do not burst.
2. Place the container with the blanks in the pan. Pour water so that two fingers are left to the covers.
3. Wait for the water to boil. Turn down the fire. In the recipes of cucumbers in mustard sauce for the winter, the sterilization time is indicated: follow the recommendations.

Universal appetizer

Features To prepare snacks, cut the cucumbers in thick circles - thin ones will not crunch. Take refined oil, otherwise its smell will interrupt the aromas of other ingredients.

Composition:

• cucumbers - 2 kg;
• sunflower oil - 125 ml;
• table salt - a tablespoon;
• sugar - 125 g;
• a mixture of peppers - a teaspoon;
• mustard powder - a tablespoon;
• dill - a bunch;
• vinegar (9%) - 120 ml.

Cooking

1. Fold the cucumbers sliced ​​in thick circles into a deep bowl.
2. Chop the dill. Combine the herbs with all the spices. Sprinkle the mixture with the vegetables.
3. Pour vinegar into a plate with a workpiece, add oil. Mix well.
4. Leave the pickles for three hours.
5. Arrange the cucumber mass in sterile jars. In the container, add the juice that stood out during the pickling process.
6. Cover the glass container with the blank with clean lids. Sterilize for 25 minutes.
7. Screw on the covers. Put the workpiece to cool under the covers.

Carrot salad

Features Harvesting from cucumbers and carrots is a real “vitamin bomb”. The salad turns bright, looks appetizing. The taste of the workpiece is liked by those who love piquancy in dishes.

Composition:

• medium-sized cucumbers - 4 kg;
• carrots - five large root crops;
• vinegar 9% - 250 ml;
• sugar - 240 g;
• salt - four tablespoons;
• powder mustard - four tablespoons;
• garlic - five cloves;
• dill - a bunch;
• bay leaf - two per can.

Cooking

1. Cut the prepared cucumbers into four parts, and then divide each bar in half.
2. Chop greens, chop garlic lengthwise.
3. Cut the carrots into circles. Thickness - at its discretion.
4. Mix prepared ingredients in a deep container. Add salt, sugar, mustard. Pour everything with vinegar, mix thoroughly.
5. Leave the marinate overnight to marinate at room temperature.
6. Spread the leaves of laurel in a sterile container, then the mixture prepared in the evening. Sterilize for 15 minutes, roll up.

Sunset with herbs

Features Cucumbers for this harvest is best cut into four parts. Can be chopped with thick circles. The cooking process will take several days, but the result is worth it. Vegetables will turn out fragrant due to seasonings.

Composition:

• medium-sized cucumbers - 4.5 kg;
• salt - half a glass;
• powdered mustard - 150 g;
• filtered water - 4 l;
• garlic - six cloves;
• dill (umbrellas and seeds) - on the eye;
• celery, parsley, tarragon - five branches each.

Cooking

1. Prepare the cucumbers according to all the rules: wash thoroughly, hold in cold water for crunching, cut.
2. Sterilize jars and lids.
3. At the bottom of each container, lay garlic, herbs. Bookmark the cucumbers: vegetables should be placed tightly to each other.
4. Make a pickle of water, salt and mustard. Thoroughly mix the loose components, but do not need to heat the water.
5. Distribute the fill over the banks. Cover the jars with the lids, leave the mustard cucumbers for three days. You do not need to put it in the refrigerator: let the jars stand at room temperature.
6. After waiting for the recommended time, drain the pickle from the cans into the pan. Put the container on the stove, boil the brine, stirring frequently.
7. Pour the pickles in the jars with hot pickle. Cover the container with lids. Sterilize the blanks for 30 minutes.
8. Screw on the covers. Cool blanks upside down under the covers. Keep the spins in a cool place.

Cucumbers in a mustard fill will make a splash during a feast. If you want to experiment with tastes, add mint, basil, marjoram, tarragon, oregano - you get a real gourmet appetizer. And as a bonus - even more benefit, because spicy plants boast a rich vitamin and mineral composition, which they give to the workpiece. In the pursuit of experiments, do not overdo it with the amount of garlic: it “takes” the crunch characteristic of mustard cucumbers.

Reviews: “My husband really likes”

I also made such cucumbers this year, my friend gave a recipe. I don’t know what will taste in the end, but the sauce (filling) is delicious. The fill should not completely cover the cucumbers. I just divided it into all the jars equally, how much it turned out, so much it should be. Then, after I rolled it up, the cucumbers still gave the juice, and so it turned out that the cucumbers are completely in the sauce, but it is less than it does not reach the lid.

FLOR http://forum.say7.info/topic13416.html

My husband really likes these cucumbers in mustard filling as in the description. The first time we tried them a few years ago, visiting relatives, the recipe was naturally recorded, but we did it on our own only this year.

For cucumbers in mustard filling there is no need to take selected cucumbers, absolutely any will do, since the main form is slicing, along or in circles. The brine, it is the marinade turns muddy due to mustard, which is a little aesthetically repulsive, but the taste is "eat out the mind." If you follow the entire cooking technology point by point, you get sharp, crispy cucumbers.

For the first time, I decided to cut into slices rather than strips, believing that there would be more juice and better pickled cucumbers. But apparently the circles needed to be cut thinner, because the result was quite the opposite, there was not enough juice. But it's okay, the taste has not changed, and the cucumbers are in an airtight container. I will try another cut next time =)

P.S. I made cucumbers with parsley. Someone does with the addition of onions, carrots.

Hope B, http: //flap.rf/Food/Cucumbers_in_ mustard_pouring/Reviews/6577542

Other salad recipes