Preservation of cucumbers with mustard peas. Canned cucumbers with mustard for the winter

Today we will prepare cucumbers in jars with mustard for the winter, I offer the best proven canning recipes. The first attempts to pickle the Russian folk vegetable were made by the Byzantines. And since then, experiments to improve the quality and taste of the workpiece have not stopped. What is mustard for? There are several reasons to add the powder or grains of the plant, and all of them are valid:

• Protect the workpiece from mold by stopping fermentation. Banks will be protected from "explosion".
• They will give the cucumber crispy properties, make it strong and dense.
• They will improve the taste of snacks, lovers of spicy taste will like it.

Secrets of preserving cucumbers with mustard

The method of canning with mustard is suitable for the preparation of pickled, pickled, pickled cucumbers. For canning take dry mustard powder or grain, the type of product does not matter.

In addition to the spices indicated in the recipe, the cucumber is "friendly" with basil, celery, tarragon, and all types of pepper. For beauty and variety, you can add a twist to the jar in the form of 1-2 carrots, physalis, bulbs, squash.

1. Choose pickling varieties of greens with thin skin and dark-colored pimples. Salad ones are also suitable, but be sure to cut off their “butts”.
2. The advice is appropriate for all purchased cucumbers, cutting off the tips, you get rid of nitrates.
3. To salt the vegetables at the same time, put copies of the same size.
4. To keep the cucumbers crispy, do not pack them tightly into the jars.
5. Pre-soaking has been mentioned more than once, I recommend not to neglect the advice, it will nourish the greens with moisture and they will become strong.
6. Currant, oak, cherry leaves containing tannins contribute to density and crunchiness.
7. True, there is one "But". Currant leaves provoke the production of mold, for cold salting they don't fit. But the horseradish root actively prevents this.

Classic Cucumber Mustard Recipe

A recipe that has been tested by more than one season of harvesting delicious cucumbers for the winter. Do it - you can't go wrong.

Take on 3 liter jar:

• Cucumber - one and a half kilograms.
• Garlic - 3-4 cloves.
• Salt - 3 tablespoons.
• Dry mustard - a spoon.
• Horseradish and cherry leaves.

Salting steps:

1. Soak cucumbers in cold water for several hours.
2. Prepare jars and lids - wash, pour over with boiling water.
3. Put cherry and horseradish leaves on the bottom of the balloon.
4. Fill the jars with cucumbers, placing the first layer vertically to accommodate more.
5. Pour salt and pour boiling water to the top.
6. Cover with a lid, but not tightly, leave for 2 days.
7. After this time, a small film forms on the surface - this is a signal that the snack is ready.
8. Drain the brine, add mustard powder to the jar.
9. Boil the brine and return to the jar.
10. Then everything is normal: twist, turn over, wrap well and let cool. Store in a pantry, you won't need much coolness.

Cold mustard cucumbers

Many love pickled cucumbers made by cold filling. The only drawback of such a blank is to wait a long time for the result. But cucumbers will be stored all winter, until spring, and will not lose their crunchiness. This is how they harvested in the old days. Do not put currant leaves, otherwise a lot of mold will appear during fermentation.

For a 3 liter can:

• Cucumbers.
• Garlic - 6 pcs.
• Small chili pepper.
• Mustard powder - a small spoon.
• Oak leaves, horseradish, peppercorns and dill.

Per liter of brine:

• Water - litre.
• Salt - 2 spoons with a slide (for a 3 liter jar you will need 1.5 liters of brine).

Cold pickling recipe:

1. Prepare cucumbers for pickling - soak and cut off the tails. Soaking will add density, as the greens will absorb the missing moisture.
2. Shifting with spices and greenfinch, put in jars. Sprinkle mustard powder immediately.
3. Dissolve the salt in cold water, fill the bottles, cover with a lid or gauze.
4. The fermentation process will begin, clouding of the brine is normal.
5. Check back every 3-4 days. If the water has evaporated or flowed out - add, the cucumbers should be covered with brine.
6. When the brine brightens and stops bubbling, the workpiece is in order - it can be sent for storage.
7. But for this it is necessary to stop the fermentation process. Close jars tightly and refrigerate. After a couple of days, see if fermentation has stopped.

Pickled Cucumber Salad with Mustard Seeds

The recipe is universal. On it, you can make a harvest for the winter from overgrown cucumbers. Usually I cut them large, it turns out tasty, but it doesn’t look like a salad. You can make from normal greens by finely cutting them. The salad has a very tasty spicy marinade, which many people like.

• Cucumbers - 4 kg.
• Lean oil - a glass.
• Vinegar 9% - a glass.
• Mustard grains - a full tablespoon.
• Salt - ½ cup.
• Sugar - 1/3 cup.
• Garlic cloves - 6-8 pcs.
• Black pepper - a large spoon.

Recipe for preparing the workpiece:

1. Cut the cucumbers to any size, place in a bowl.
2. Add sugar and salt, immediately pour vinegar and oil. Add finely chopped garlic cloves and mustard seeds there.
3. Stir, leave to marinate for a couple of hours. The marinade will appear when the cutting releases the juice.
4. Distribute the salad in clean jars, pour your own marinade.
5. Lettuce must be sterilized by placing in a pot of hot water. A liter jar is sterilized for 15-20 minutes from the moment of boiling.

Quick recipe for pickled cucumbers with dry mustard

For a 3 liter jar, take:

• Cucumbers - 1.5 kg.
• Salt - a glass (this is not a mistake, see salting technology below).
• Dry mustard - 3 tablespoons.
• Water - 1.5 liters per 3 liter jar.
• Currant and cherry leaves, horseradish root or leaf.
• Garlic - optional.

1. Put the prepared vegetables on a pillow of leaves. Add chopped garlic (I don't always peel it, just cut the cloves lengthwise).
2. Boil water and pour into the workpiece.
3. After 10 minutes, pour out the water.
4. Separately, dissolve the salt in cold water. Pour into a jar and leave for 3 days. Cover with something to keep insects out.
5. After three days, drain the brine, add mustard powder.
6. Fill with tap water, store in a cool place. Salting is ready.

Quick pickles without sterilization with mustard

For salting, take any container, from a jar to a tub. In winter, thank yourself if you do a lot. Cucumbers will get strong, charmingly crispy. They will go in vinaigrettes, pickle, and it will be very tasty with potatoes. The great advantage of the workpiece is the speed of preparation, since after 2-3 days you can take the first sample.

• Cucumbers - 10 kg.
• Mustard powder - ½ cup.
• Heads of garlic - 2 pcs.
• cookery coarse salt- 400 gr.
• Spices - leaves of horseradish, cherries, currants, laurel. Dill sprigs, peppercorns. For lovers spicy snack I suggest adding hot chili peppers.

Step-by-step salting recipe:

1. Soak cucumbers for 2-3 hours. If you want to try it sooner, cut off the ends.
2. Put half of the greens on the bottom of the blank dish. Start laying cucumbers on top, shifting them with herbs and sprinkling with garlic.
3. Boil water. Dissolve the salt and let cool. Add to cold brine mustard, stir well. Hint: for a 3 liter jar you will need 1.5 tablespoons.
4. Wait a couple of days and take a sample. If you harvest in jars for winter storage, then after filling with brine, cork them iron lid and send it to storage.

Recipe for crispy cucumbers with mustard and vodka

Both secret components do the same job. Cucumbers become crispy and are stored for a long time even when warm under nylon cover. Can you imagine the effectiveness if they work together? You can find out about the recipes for canning cucumbers with the addition of only vodka by clicking on the link.

Would need:

• Zelentsy - 3.5 kg.
• Mustard powder - a tablespoon.
• Vodka - 3 tablespoons.
• Garlic - 6-8 cloves.
• Vinegar 9% - 150 ml.
• Water - 3 liters.
• Salt - 200 gr.
• Sugar - 150 gr.
• Hot pepper - 1 pc.
• Currant and horseradish leaves, dill umbrellas, lavrushka.

Pickling Recipe:

1. Line the bottom of the jars with herbs.
2. Lay cucumbers soaked for a couple of hours on top. Take larger ones on the bottom layer, put them vertically. Next, add small copies.
3. Fill the jars with boiling water and let the contents warm up for 10-15 minutes.
4. Pour the brine into a saucepan, put sugar and salt, boil.
5. Sprinkle mustard powder.
6. When you start pouring into jars, leave a little space on top for the last preservatives - vodka and vinegar. Pour them in and twist the preservation.

Do you think there will ever be an alternative to pickles? On weekdays and holidays, crispy pickled or salty snack please and feed. Share your options for blanks, I will be grateful. Finally, another video recipe: mustard cucumbers for the winter.

The first step is to prepare the cucumbers. For chopped lettuce, it is recommended to choose varieties that are suitable for pickling. These are cucumbers with pimples.

Vegetables must be thoroughly washed with water and cut into oblong slices.

The crushed fruits should be put in a saucepan.

Then start preparing the dill. To do this, the greens need to be rinsed under water and finely chopped.

After that, you need to take the garlic. It should be peeled, washed with water, chopped, and added to the dill.

In the meantime, you need to prepare the marinade. Pour into a saucepan vegetable oil, vinegar, and add prepared spices and dry mustard.

Dill and garlic must be chopped with a blender.

After that, cucumbers and greens should be poured into the marinade.

The whole mass must be thoroughly mixed.

Cucumber salad with mustard should be infused. This will take three hours.

In the meantime, canning jars should be prepared. It remains only to arrange the salad in jars. After that, the filled jars must be placed in a saucepan. Cover the top of the jars with lids. Then you need to pour water into the pan in order to sterilize the salad. This process will take 40 minutes, time to detect after boiling.

After the sterilization process is completed, the jars must be carefully removed from the pan and tightened with lids.

Salad ready! You need to turn the jars upside down and wrap them up. In this position, they should stand for a day. After that, they can be cleaned in a cool place.

Cucumber salad with mustard is unusual and very tasty. This recipe worth bookmarking it cookbook. Savory appetizer even real gourmets will like it. Enjoy your meal!

How to cook delicious cucumbers with mustard told Alima, recipe and photo of the author.

Every housewife dreams that her pickles will delight and give pleasure, and she herself has heard many enthusiastic reviews about her cooking. To please everyone around you and remain satisfied with your painstaking and tedious work, you need to know the recipe for the pickle that you are going to cook. In this article, we will reveal to you the nuances and rules for preparing wonderful crispy pickled cucumbers with fragrant mustard that will not leave anyone indifferent. So, let's figure it out.

Preparation plays an important role in the canning process. Cucumbers purchased at the bazaar or picked in their own garden must be thoroughly washed, and then soaked in cold water so that they are saturated with moisture and prepared for rolling. After about an hour of such soaking, cucumbers can begin to be cleaned and sorted.

Did you know? Pickling vegetables has been known to mankind for more than 6 thousand years. And although this way is not the best in terms of usefulness, nutritionists approve of it. For 100 grams of pickled cucumbers, there are only 16 kilocalories, and they do not contain fat at all.

All fruits on which you find spots, dents, cuts or other mechanical or natural damage should be set aside. They will go for salads or just for food, but only the best and whole will fit for canning.
It is worth getting rid of those cucumbers that are “not marketable”, that is, bent, twisted and defective. They will also go to salads, but not under the lid.

Preparing jars and lids

While your cucumbers are languishing in cold water and saturated with moisture, it's time to start sterilizing jars and lids. To do this, wash every glass container that you intend to use with soda.

It is better to prepare more containers than you may need: you never know what. After preliminary sterilization with soda, it is necessary to boil water and scald each of them in turn.
Having poured boiling water with a ladle, shake the jar of boiling water for 2-3 seconds, scalding its walls, then turn the container upside down and pour the boiling water back into the pan. Place the jar itself with the neck on a towel so that the steam does not immediately evaporate and continue sterilization.

Important! It is necessary to scald jars very carefully so as not to burn yourself and not contribute to the explosion of glass. To do this, hold the bottom of the jar with a kitchen towel, and perform the operation itself very quickly.

If you are afraid to perform such a procedure, you can use original way sterilization. To do this, take a wide pan and place a sieve on it. When the water boils, place the jars on a sieve and wait for the moment when water begins to flow along their walls.

This means that steam sterilization can be stopped. Lids also need to be sterilized. They should be boiled in water for at least 2 minutes. In order to save time, this can be done exactly when the jars are being sterilized.

Video: jar sterilization

From the kitchen inventory you will need:

• 3 liter jars;
• saucepan for brine;
• a bowl for cucumbers;
• cutting board;
• beaker;
• tea spoon;
• ladle;
• towel.

Required Ingredients

For canning, prepare (based on 3-liter jars):

• 1 kg of cucumbers;
• 6 umbrellas;
• 6 leaves;
• 1 spicy fresh (medium size, enough for 6 rings);
• 6 cloves;
• 15-18 peas;
• 1.5 teaspoons in grains;
• 6 teaspoons of salt;
• 6 teaspoons of sugar;
• 150 ml of vinegar.

Did you know? The fruit we know as a cucumber is scientifically classified as a "pumpkin" - no wonder, given that the Cucumber genus belongs to the Cucurbitaceae family. In addition to the well-known species “common cucumber”, this genus also includes ... melon.

Recipe

The process of preparing cucumbers with mustard is quite simple and easy to implement.

Check out the step by step guide:

Important! The pickling process does not eliminate the nitrates found in these foods. That is why it is important to cut off the ends of cucumbers (they have the highest concentration of nitrates) and soak them in water to reduce the level of nitrates.

How and where to store the workpiece

After you have finished rolling up the last jar of cucumbers, they must be turned upside down and placed on the floor with the lids down. From above, glass containers should be wrapped with a blanket or any warm clothes so that they cool evenly and do not burst from temperature changes.

Pickled or canned cucumbers with mustard for the winter is a popular winter dish that is loved by almost every family. The process of its preparation is known to every housewife and is passed down from generation to generation.

Sometimes recipes are supplemented and enriched with new ingredients. Of particular value are proven recipes, according to which even a beginner can cope with the task.

Cucumbers with mustard for the winter - general principles of preparation

For cooking canned cucumbers they must first be soaked in plenty of clean water for 4-12 hours, depending on the condition of the product. It is recommended to change the water 2-3 times. In a prepared clean and sterilized jar, greens are laid out at the bottom: parsley, garlic, dill and horseradish leaves. Soaked cucumbers are tightly packed in a jar to the very top. In some recipes, they need to be cut lengthwise into several parts. Dill branches with seeds are laid on top, and poured with marinade.

It is the marinade that gives the product its unique taste. It is prepared separately in a saucepan, and then poured into a jar. To prepare the marinade, you need pure water, sugar, salt, mustard, vinegar and individual ingredients for each recipe. The water is brought to a boil, the components are poured and cucumbers in a jar are poured with a ready-made boiling solution.

In some recipes, jars of cucumbers and marinade stand for several days, in others they are rolled up and sterilized immediately, after which they are warmed to cool.

Cucumbers with mustard for the winter - preparing food and dishes

For cucumbers, it is usually required to prepare a large number of greens, horseradish and garlic. Parsley and dill are thoroughly washed with running water and dried. Sometimes they need to be cut. The leaves and roots of horseradish are washed and also cut. Garlic is peeled, if the cloves are large, they are divided in half. Cucumbers are soaked.

Dishes for preservation must be selected and prepared in advance. To do this, choose banks of 1-3 liters. They are thoroughly washed with soda and sterilized with lids. The glass must not be damaged, otherwise the jar may burst, and all labor and products will be lost.

The saucepan for preparing the marinade is taken enameled or steel. Its size depends on the number of prepared cucumbers with mustard for the winter.

Recipe 1: Whole Mustard Cucumbers

This is a simple recipe that will take 2-3 hours to prepare, if you do not take into account the preparation of cucumbers. finished product it turns out crispy, has a spicy taste, suitable for use in its pure form or as a spicy component of a salad.

Components:

Whole mustard seeds - 6 tsp;

Green cucumbers - 6 kg;

Coarse rock salt - 10 tbsp. l.;

Sugar sand - 10 tablespoons;

Head of garlic - 2 pcs.;

Greens - horseradish leaves, sprigs of dill and parsley;

Banks with a volume of 1 liter;

Cooking:

Let's go over the basic principles first. After the laying of the top dill has passed, 2-3 cloves of garlic are added to it, depending on the size. A full jar is filled with boiling water and, without rolling, close the lid. Let it brew for 15 minutes, after which the water is carefully drained, you can use a special nylon lid with holes. The operation is repeated 1 more time.

The marinade is prepared separately for each jar. To do this, decant water from a jar into a saucepan, add sugar and salt, 1 tbsp each. and boil. Half a teaspoon of mustard seeds and one teaspoon of vinegar are poured into a jar. From above, everything is poured with a boiling prepared solution. The jar is rolled up with pre-prepared and sterilized lids.

All containers are placed on lids, wrapped in warm blankets and pillows and left for 20-30 hours so that the preservation cools down and can be moved to a cooler place.

Recipe 2: Cucumbers with Dry Mustard

The composition of this recipe includes vegetable oil, which gives cucumbers with mustard for the winter tenderness, a light oily taste. The manufacturing process takes longer, but the results exceed all expectations.

Components:

Dry powdered mustard - 2 tablespoons;

Green cucumbers - 4 kg;

Sand sugar - 1 glass;

Vinegar - 1 cup;

Sunflower oil - 1 glass;

Ground pepper 1 tbsp;

Coarse rock salt - ½ cup;

Banks with a volume of ½l;

Cooking:

After soaking, the cucumbers are cut lengthwise into 4 parts and laid out in a large saucepan. Salt, vegetable oil, sugar, pepper, vinegar and dry mustard are also poured there. All ingredients are mixed and left to infuse for 6 hours.

After the time has passed, the cucumbers are laid out in jars and poured with the resulting marinade. Before rolling, the jars are sterilized for 40 minutes.

Recipe 3: Oak Leaf Cucumbers

This recipe contains oak leaf. Adding it to pickles and preservation preserves the firm texture of cucumbers with mustard for the winter and makes them crispy.

Components:

Dry mustard - 0.5 tbsp;

Green cucumbers - 4 kg;

Oak leaves - 40 pcs.;

Dill greens - 2 bunches;

Coarse rock salt - 2 tablespoons;

Garlic - 1 head;

Horseradish root - 1 pc.;

Pepper put to taste;

Cooking:

The first stages of preparation are general rules. Cucumbers are laid out in a jar with spices, oak leaves and herbs. The brine is prepared separately from 1 liter of water, mustard and salt. The resulting solution is cooled to a temperature of 20-23 degrees and poured into jars, which are left to infuse for 2-3 days. The containers are left in the room at room temperature to speed up the fermentation process. After, the brine must be drained and brought to a boil again. Banks are filled and rolled up again.

Recipe 4: Original Cucumbers

Cucumbers with mustard for the winter according to this recipe are especially fragrant. This happens due to the addition of celery and tarragon to the cooking process. Such cucumbers can be used both independently and in salads.

Components:

Dry mustard - 160 g;

Green cucumbers - 4 kg;

Dill with seeds - 4 pcs.;

Dill greens - 6 branches;

Parsley greens - 4 sprigs;

Celery greens - 4 sprigs;

Tarragon greens - 4 sprigs;

Garlic - 6 cloves;

Water - 4 liters;

Coarse rock salt - 260 g;

Cooking:

Cucumbers are selected as uniform as possible. Together with the greens, which are distributed equally, they are laid out in layers in jars. First you need to prepare a brine from water, salt and mustard, and cool it. Jars with herbs, spices and cucumbers are poured with cold brine and fermented for 3 days. The same brine is drained, brought to a boil, and again poured into jars, sterilized for 30 minutes and rolled up.

Recipe 5: Canned Cucumbers with Onions

This is an old and proven recipe. Cucumbers are firm and fragrant, they go great as a separate cold appetizer or combined with other ingredients in salads. Also very tasty is the onion, which is preserved with cucumbers.

Components:

Ground mustard - 300 g;

Green cucumbers - 3 kg;

Onion - 300 g;

Sand sugar - 1 glass;

Coarse rock salt - 4 tablespoons;

Dill greens - 2 bunches;

Bay leaf - 2 pcs.;

Ground black pepper is added to taste;

Water - 3l;

Vinegar - ½ cup

Cooking:

The preparation of this recipe does not follow the usual plan. Prepared cucumbers are laid out in a large saucepan, poured there required amount water and add all the ingredients. Onions and dill must first be finely chopped. The solution, together with cucumbers, is boiled for 15 minutes at a minimum heat.

Further, the cucumbers are taken out and laid out in prepared, pre-sterilized jars. Top with boiling marinade, which remained in the pan, to the top. Rolled jars are turned over on lids and wrapped in a warm blanket for a day.

Recipe 6: Spicy cucumbers with mustard for the winter

For lovers of spicy cold snacks and savory canned cucumbers developed this recipe. Thanks to hot pepper, which is preserved along with the rest of the ingredients, the taste is pleasantly spicy.

Components:

Ground mustard - 1 tbsp. l.;

Green cucumbers - 5 kg;

Dill with seeds - 300 g;

Horseradish - 30 g;

Hot pepper pods - 2 pcs.;

Garlic - 1 head;

Water - 2.5 l;

Coarse rock salt - 250 g;

Cooking:

The first stages of preparation are carried out according to general rules. Washed and prepared cucumbers are laid out in jars along with herbs and spices. Hot pepper is placed at the bottom of each jar. The marinade is prepared standard recipe, cool and fill each jar. After 3 days, the liquid is drained from the cans, brought to a boil. Bottles of cucumbers are filled with boiling brine and rolled up.

Recipe 7: Cucumbers with mustard for the winter with basil

For lovers of basil, these cucumbers will be to your taste. Delicious, crispy, with a pleasant aroma, they can be served as a separate dish. Cooking is not difficult, and the result will exceed all expectations.

Components:

Mustard - 100 g;

Green cucumbers - 5 kg;

Water 4.5 l;

Vinegar - 0.6 l;

Coarse rock salt - 100 g;

Sand sugar - 100 g;

Horseradish root - 1 pc.;

Dill inflorescence - 20 g;

Dried basil - 1 tbsp. l.;

Fresh basil - 5 branches;

Cooking:

Cucumbers and greens are prepared according to the general rules, washed and placed in a jar. Horseradish root, dry basil and mustard are also placed there.

Separately, it is necessary to prepare a marinade, which includes: water, salt, vinegar, sugar. First, salt and sugar are poured into boiling water, after they dissolve, vinegar is poured and the marinade is immediately removed from the stove.

Jars with cucumbers are poured with a hot ready-made solution, put in boiling water and sterilized for 10-15 minutes, after which they are rolled up.

Recipe 8: Canned Cucumbers with Vodka

Components:

Ground mustard - 1 tbsp. l.;

Green cucumbers - 3.5 kg;

Vodka - 3 tbsp. l.;

Dill greens - 1 bunch;

Allspice - 12 peas;

Horseradish greens - 2 sheets;

Garlic - 6 cloves;

Sweet pepper - 3 pcs.;

Hot pepper - 1 pc.;

Bay leaf - 2 pcs.;

Currant leaves - 12 pieces;

Cherry leaves - 12 pcs.;

Sugar sand - 150 g;

Coarse rock salt - 200 g;

Water - 3 l;

Vinegar - 150 ml;

Cooking:

Cucumbers are prepared according to the standard scheme. Sweet peppers are washed, cleaned from seeds and cut into pieces. Also coarsely chop the herbs and garlic. The ingredients are placed in a jar along with cucumbers according to the general rules: greens should be at the bottom and at the top of the jar. Gorky and Bell pepper laid out on the bottom on the greens.

Boil water, pour into jars and cover with lids. Let it brew for 20 minutes. Drain the water, bring to a boil again and repeat the process. The brine is prepared for each jar separately. To do this, pour water from the container with cucumbers into the pan, add sugar and salt, evenly distributing the entire specified volume to all jars. Before pouring the boiling marinade, mustard and vodka are poured into the bottles. Banks are rolled up, insulated for a day.

Cucumbers with mustard for the winter - subtleties and useful tips

• Oak and cherry leaves hold tannins, so they are often added to preserves to keep the product firm.
• To correctly determine the salt concentration in the marinade, our grandmothers used raw egg. With a low salt concentration, the egg will lie at the bottom of the container, but if there is enough salt, it will float to the surface.
• When canning cucumbers, the essential ingredients are salt, sugar, vinegar and mustard. The remaining spices and additional products can be put at will, experimenting with tastes annually.
• If pieces of horseradish roots are placed not only at the bottom, but also at the top of the jar, this will prevent the formation of mold.

I just adore 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 the bins. Otherwise, how to treat guests in the winter? Yes, and sometimes you yourself want all sorts of pickles ...

Everything is present in the marinade with mustard - light sweet a note, a pleasant distant mustard aroma, a taste of garlic, herbs - well, everything here is very successful and harmonious. If you have harvested cucumbers and just can’t come up with new pickling options, here’s mine for you - you will be satisfied for sure.

To prepare pickled cucumbers with mustard and butter for the winter, take the products from the list.

An hour and a half before cooking, pour cucumbers cold water maybe even icy. After the cucumbers, rinse thoroughly and cut off the ponytails on both sides.

Cut cucumbers into a bowl or basin: if large - cut into cubes, if small - just cut into two halves.

Separately, mix in equal parts vinegar, oil and granulated sugar. Add dry mustard, chopped parsley and salt and pepper. Mix.

Squeeze two cloves of garlic on the press, 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 - thoroughly wash and sterilize in a convenient way. Fill the jars with cucumbers, pour the marinade.

Now the cucumbers need to be sterilized: half-liter jars - 15 minutes, liter - 25 minutes. Do not forget to cover the bottom of the pan with a cloth so that the jars do not burst in the process. Then carefully remove the jars and tightly tighten with sterile lids. Put the jars upside down, cover with a blanket and leave for a day. For the winter, remove pickled cucumbers with mustard and butter in the cellar or pantry.

Enjoy your meal!