Cucumber salad in mustard dressing. Chopped cucumbers with mustard

Many people like mustard because of its variability: it can be spicy, sweet, spicy. She can reveal the same properties in the preparation of various marinades. It goes especially well with cucumbers, at the same time maintaining their dense structure.

Crispy whole cucumbers or beautifully cut cucumbers always look appetizing on the table. They are so nice to eat with meatballs and mashed potatoes- a classic, familiar from childhood! We offer several recipes today so that you can find perfect option for myself.

General principles of preparation

Bookmarking cucumbers with mustard is no different from traditional pickling. The process is repeated: preparation of products, preparation of marinade, canning, cooling and storage under certain conditions.

It is advisable to hold them in cold water for several hours before any use of cucumbers in bookmarks. They will gain moisture and be able to better retain their shape after heat treatment, and in this way the fermentation process will be minimized.

Of course, it is necessary to sterilize the jars so as not to spoil all the bookmarks. You can do this with the help of an oven, microwave, water bath and even a kettle - as you like. Lids should be sterilized with boiling water. Soak them in hot water for about ten minutes before use.

How to cook cucumbers with whole mustard

Time for preparing

calories per 100 grams

Mustard seeds are not only tasty on their own, but also reveal themselves well in the marinade. And how interesting they look!

How to cook:

Tip: You can also use a ready-made marinade mix, which you can buy in the seasoning department.

Dry mustard recipe

An alternative snack option where dry mustard is used. She soaks the fruits just as well.

How long - 4 days.

What is the calorie content - 20 calories.

How to cook:

1. Wash small cucumbers of the same size and dry them;
2. Wash all the greens and also dry;
3. Sterilize jars and put greens on their bottom;
4. Release the garlic from the husk and also put it on the bottom of the cans;
5. Lay cucumbers tightly on top;
6. Boil water and pour boiling water to the cucumbers to the very top, and then drain immediately;
7. Take cold water and completely dissolve the salt in it. Pour cucumbers with the resulting brine;
8. Leave the vegetables to marinate for a couple of days, this can take up to a week, but is usually ready on the fourth day;
9. Drain the brine and add dry mustard to the cucumbers, pour fresh cold water and screw on the lids.
10. Keep refrigerated.

Tip: it is advisable to take rock salt, not sea salt.

Bookmark of cucumbers "Oak leaf"

Oak leaves are not only a natural preservative, but also a special spice: they help cucumbers to be firm and very crunchy.

How long - 3 days.

What is the calorie content - 16 calories.

How to cook:

1. Wash the cucumbers well, pack them into jars along with washed oak leaves and dill. You can use only dill inflorescences;
2. Mix salt and mustard in a liter of water. The water must be hot;
3. Peel the garlic from the husk and put the slices to the cucumbers;
4. Peel off the peel from the horseradish root, cut into several pieces and add to jars;
5. Cool the brine to about 23 degrees, pour it over the cucumbers, cover them with lids and leave to salt for at least three days. Must be left at room temperature;
6. Then drain the brine, boil it, return it to the jars and roll it up. Store in the cellar.

Tip: pour in boiling brine gradually so that the jar warms up evenly. Otherwise, it may burst.

Marinating method without sterilization

Spicy cucumbers that can be eaten on the day of preparation. They come out very fragrant!

How much time - 4 hours.

What is the calorie content - 67 calories.

How to cook:

1. Wash the cucumbers, then cut off the ends and cut the fruits lengthwise into four parts;
2. Transfer the pieces to a large bowl and sprinkle them with sugar, mustard, salt, mix;
3. Then add both types of pepper and pour oil and vinegar here, stir again;
4. If you want, for flavor and pungency, you can add finely chopped garlic;
5. Leave to marinate for three hours. From time to time it is necessary to water the top pieces with the drained marinade with a spoon;
6. Cucumbers can be laid out in jars when they let out a lot of juice. It turns out that they swim in it;
7. Lay the pieces vertically, as close as possible to each other;
8. Top them with marinade. It will be cloudy due to the mustard;
9. Immediately close the jars with lids;
10. Keep refrigerated.

Tip: Instead sunflower oil you can take mustard for a more original taste.

Spicy appetizer for the winter

Recipe for those who love spicy snacks. It cannot be said that cucumbers are burned, but only real men can eat them.

How much time - 1 hour.

What is the calorie content - 68 calories.

How to cook:

1. Thoroughly wash peppers and cucumbers;
2. Remove the husk from the onion;
3. At the bottom of a clean jar, put two whole onions, dill, bay leaf, cloves, mustard, both types of pepper ( hot peppers you can put it whole, or you can chop it finely), mustard;
4. After that, lay the cucumbers tightly on top;
5. Pour the jar with boiling water very carefully;
6. Cover with a lid and put to sterilize for ten minutes in a large saucepan;
7. Pull out, pour in the vinegar, immediately close the lid and put it away to cool in a warm place;
8. You can also store in the pantry.

Tip: if not fresh pepper You can also use chili powder.

How to marinate with onions

Small pieces of crispy cucumbers, well marinated and juicy. Impossible to break away!

How long - 3 days.

What is the calorie content - 32 calories.

How to cook:

1. Pour the washed cucumbers with cold water and leave for five hours;
2. Then pull out, rinse again and cut into convenient pieces;
3. Wash jars and greens;
4. First, put a layer of cucumbers on the bottom of the container, then a little dill and parsley;
5. Remove the husk from the onion, cut it into thin half rings and put a part of it in a layer on the greens;
6. So alternate layers until the jar is completely filled;
7. Put laurel leaves on top and add pepper;
8. Boil in a saucepan right amount water, stir in it salt, oil, sugar and mustard;
9. Boil for five minutes, turn off the heat, pour in and stir the vinegar;
10. Using a ladle, pour the marinade over the jars so that it even overflows a little, and then immediately close the lids;
11. Let cool and store in the cellar. If it is not there, then it is necessary to sterilize the jars for about fifteen minutes, then you can store it in the pantry.

Tip: you can not cut cucumbers if they are small. However, the pieces are easier to marinate.

Another reason why cucumbers are soaked before use is bitterness. Water pulls it out of the peel, which is why the cucumbers are spicy-sweet. It is for this purpose that it is recommended to choose small cucumbers: they have not yet managed to accumulate bitterness in themselves.

Dry mustard is much spicier than bean mustard, so less is used. You can combine these two types of the same product in one marinade, but the taste must be monitored very carefully. Garlic or chili pepper adds spiciness.

If there is less sugar than spiciness, then it only enhances the latter. If there is more of it, the cucumbers will turn out sweet with a touch of piquancy. If you use chili powder, it will give more flavor than the spiciness itself.

Before leaving the bookmarks to cool, they must be turned over. Then the air will not be able to go inside due to the pressure drop. The lid sticks better to the neck of the jar and bookmarks can be stored much longer. Their readiness can be determined by color: the cucumbers will turn olive in color, and the marinade itself will be evenly cloudy.

Crispy, juicy, fragrant, spicy cucumbers can serve not only as a separate snack, but also as an ingredient in salads and soups. For example, pickle or Olivier. This approach will open up new tastes in long-familiar dishes.

This recipe does not require selected even cucumbers. We take everything that was rejected during salting / pickling: hooked, too large, barrels - and we cook chopped cucumbers with mustard, according to simple recipe for the winter and always in banks under iron lids.

From such a cucumber "out of condition" you get a wonderful salad for the winter with fragrant mustard dressing. Just make sure that overripe specimens with large seeds do not come across - the flesh of such cucumbers will quickly boil, and the peel will remain hard, and the seeds will interfere.

The salad doesn't taste very spicy, so if you have fire eaters among you, add more mustard and garlic. The filling turns out fragrant, but unclear due to the dissolved mustard powder and other seasonings. In winter, cucumbers with mustard can be served as a salad or appetizer, supplemented with boiled potatoes, meat and vegetable dishes.

Ingredients:

• cucumbers - 500 gr;
• chopped garlic - 1 tsp;
• salt - 0.5 tbsp. l. without a slide;
• sugar - 1 tbsp. l;
• table vinegar 9% - 1 tbsp. l;
• dry mustard powder - 1 tsp;
• ground black pepper - 0.5 tsp;
• vegetable oil - 2 tbsp. l.

Cooking cut cucumbers in mustard filling

Cucumbers stand in cold water for an hour to restore crunchiness. Then rinse and cut into circles of 1-1.5 cm thick.

Cut garlic cloves into small cubes or rub through a grater. Together with mustard powder and ground pepper pour over cucumbers. We mix.

Pour coarse salt (non-iodized) and sugar. As long as this amount is sufficient, at the end of cooking it will be possible to correct the taste if something is not enough.

Pour the cucumber slices with oil, sprinkle with vinegar. Cover, leave for a couple of hours to infuse and give juice. Stir occasionally to form more brine.

Together with the brine, we shift the cucumbers into a bowl, a cauldron with a thick bottom. We put on a weak fire. Bring the brine to a boil.

After 10-12 minutes, the cucumbers will begin to change color, this will be noticeable when stirring. At the same time, we set to sterilize the jars and boil the lids. Stirring, cook the cucumbers in brine for another five minutes, all the slices should darken, but remain whole, do not boil.

We hook cucumbers together with brine, pack them in half-liter jars. Pour the remaining brine on top so that all the cucumbers are covered with it. We screw on the lids.

Cover hot jars sliced ​​cucumbers blanket, stand for 8-10 hours or until completely cooled. After warming up, we put it in storage in the pantry. Good luck with your preparations!

As promised earlier, I share with the readers of the Notebook a recipe for crispy salted or sour cucumbers with mustard my grandmother. She lives in the Volgograd region, and when her children and grandchildren come to visit her, they ask to treat her with delicious crispy barrel cucumbers and sauerkraut.

Recipe for pickled cucumbers with mustard for the winter

For winter preparations, all recipes are usually written on a large number of ingredients, and to make it convenient to translate them into small portions, suddenly someone wants to salt the cucumbers in enamel saucepan, we will adhere to such a standard.

The best salt solution for cucumbers is 6-8%, that is, 600-800 g of table salt (rock salt, not iodized and not extra!) is taken for a bucket of cold water (preferably cooled boiled) or 60-80 g of salt per liter is obtained And grandmother always makes a salt solution for cucumber pickle on an egg, that is, she puts washed fresh water into salt water egg, as soon as the egg starts to float, it is enough (even if the egg only rises to half the bucket).

Ingredients:

• Fresh cucumbers - 10 kg,
• dill with umbrellas - 400 g,
• garlic - 2 heads (this is about 50 g),
• cherry leaves - 100 g (or the same number),
• peeled horseradish root - 1 pc. (about 60 g),
• if desired, you can put a couple of horseradish leaves and 1 pod of hot pepper,
• 5 liters of brine with salt (for 5 liters of water 300-400 g of salt),
• 0.5 cup dry mustard

Based on 10 kg of cucumbers, an approximate consumption of spices and herbs is given, and you yourself decide how many cucumbers you pickle.

Cooking process:

Before harvesting and salting cucumbers in any way, they are sorted out, washed and soaked for 5-6 hours in cold water, so that pickles are dense, without wrinkles and voids (this will not save crooked cucumbers from voids).

Salted cucumber with mustard wooden barrels(tubs or tubs), in large stainless steel containers, in an enameled bucket or pan (you can use a stainless steel pan), glass jars (both in large 10 liter and 5 or 3 liter ones).

A layer of leaves is laid at the bottom of the container, on them a layer of cucumbers rammed to each other, then greens again, and so on to the top.

I salted cucumbers for the winter with mustard in a five-liter saucepan and in jars

Mustard can be poured to the bottom, or you can put it in a knot of fabric or gauze, so it will not settle on pickled cucumbers, and the brine will remain transparent. The taste of cucumbers will not be affected by how you put dry mustard.

Pour cucumbers with salted brine,

so that they are completely covered,

and cover with oppression (wooden mug or plate), glass jars simply cover with plastic lids. Under the circle in large containers for pickling, it is recommended to put a cotton napkin, and periodically rinse the circle or oppression during pickling cucumbers with water and pour over boiling water. By the way, this directly affects the taste and quality of cucumbers!

I put the mustard to the cucumbers just like that, without a bag, after a few minutes it settled, and the cucumber pickle became transparent.

They store pickled or pickled cucumbers in mustard filling according to this recipe in a cool place, someone does it in the cellar, and city dwellers in the refrigerator.

And my grandmother shifts cabbage with such sour mustard cucumbers when the season of pickling comes up in the fall.

I will write here for now a simple grandmother's recipe for delicious crispy sauerkraut with cucumbers, and in the fall I will try to transfer it to a separate post with a photo report.

Grandma's recipe for pickling sauerkraut

Such cabbage can be harvested for the winter with barrel pickles.

For a bucket of already shredded cabbage, you need 1 full glass of salt.

A layer of cabbage (about 5 cm) is compacted and sprinkled evenly with a handful of salt, then a layer of cabbage comes on top again, compacted, salted, and so on to the top of an enameled bucket (if you salt in a bucket). Highly important point: with such a dry salting of cabbage without brine, it is very important not to mix the cabbage with salt, but to compact it. Cabbage with salt laid in layers is covered with oppression, something heavy is placed on it, for example, a can of water. After a while, she herself will give cabbage juice, in which the fermentation process will take place. Sugar is not added according to this recipe, otherwise the cabbage becomes slippery, and the brine will be stringy.

Grandma always salted such cabbage in large barrels in the cellar, measured all the proportions as follows: she rammed a bucket of chopped cabbage in layers with a glass of salt, distributing it evenly and so on to the top of the barrel, and, of course, shifted the cabbage with her pickles (made layers of pickled cucumbers between layers of cabbage).

I hope you enjoy our family recipes delicious pickles with mustard and crispy sauerkraut!

Sincerely, Anyuta.

Video recipe below:

It is desirable to choose cucumbers of approximately the same size. They should be washed, soaked in a basin or bucket of cold water for 2-3 hours. This will “wake up” the cucumbers, make them more juicy and fragrant, as if only from the garden.

Now the cucumbers need to be cut. First, remove the buttocks, and then those that are small in size, cut once along, and once across, and if larger, then twice along and once reproached. To do this, you need to choose cucumbers of approximately the same size, so that the slices are also approximately the same.

In a separate deep bowl, mix salt, sugar and pepper. Important! Salt for conservation should be used only coarse.

The resulting mixture should be poured into cucumbers. Add finely chopped dill. Then pour vegetable oil and vinegar. Mix thoroughly and leave for 3-4 hours.

During this time, be sure to stir them every half hour.

While the cucumbers are insisting, it is necessary to prepare the jars. It is desirable to sterilize them. You can do this over steam in a slow cooker, or you can pour some water on the bottom and put it in the microwave for a couple of minutes, turning on the maximum power. Dip the lids in boiling water for a couple of minutes.

Fill jars tightly with cucumbers and pour over the resulting juice. Pour the juice evenly into the jars.

From the specified number of products you get 8-9 half liter jars. Depending on how tightly you stuff.

Now the jars of cucumbers should be sterilized. To do this, at the bottom of the wide and tall saucepan you need to put a towel, put jars on it, pour cold water up to the shoulders, bring to a boil over medium heat, reduce the fire and sterilize for 10 minutes half-liter, and liter - 15 minutes.

After the jar, carefully remove from boiling water, roll up and wrap for a day. After that, store in a cool place. These cucumbers normally lie in the apartment, the main thing is that direct sunlight does not fall on them.

Salted cucumbers with mustard

Ingredients:

With mustard, they are vigorous, incredibly crispy, prepared without much hassle and stored well. They go well with potatoes, they are used in pickles, salads, etc. Now we will tell you how to pickle cucumbers with mustard.

Salted cucumbers with mustard

Ingredients:

• cucumbers - 3 kg;
• spices- taste;
• spices;
• dry mustard - 6 tbsp. spoons;
• garlic - 3 cloves;
• water - 4 l;
• salt - 3 tbsp. spoons.

Cooking

Soak the cucumbers in cold water and leave to soak for about 6 hours, changing the water every 2 hours. Without wasting time in vain, we prepare the jars: we wash them, dry them and fill each with spices and herbs. Then we put the cucumbers and pour hot brine.

We leave the jars at room temperature for several days, after which we pour 2 tablespoons of dry mustard into each 3-liter jar, mix and leave for another 6 hours. This completes the process of pickling cucumbers with mustard, and they can be served on the table with boiled potatoes. If you are preparing a blank for the winter, then pour the pickle into a saucepan, boil for 10 minutes, immediately pour it into jars, roll it up with lids, turn it over and wrap it in a warm blanket.

Ingredients:

• cucumbers - 10 kg;
• young garlic - 150 g;
• dill for preservation;
• horseradish and cherry leaves;
• Bay leaf;
• salt - 350 g;
• peppercorns;
• water - 5 l;
• mustard powder - 150 g;
• red hot pepper - to taste.

Cooking

To begin with, we wash the cucumbers and soak them for 6 hours with cold water. Meanwhile, boil water in a separate pan and cool it. Banks are pre-washed and sterilized. Then we put spicy herbs, peeled garlic and pepper in each jar at the very bottom. We tamp the cucumbers on top. Pour salt into the cooled boiled water and stir well until it is completely dissolved. Pour the resulting brine into jars, add a spoonful of mustard on top and close very tightly nylon cover. We remove the workpiece for storage in a cellar or other cool place. After about a month, pickles can already be eaten.

Ingredients:

• gherkins - 4 kg;
• granulated sugar- 1 tbsp.;
• vinegar - 1 tbsp.;
• vegetable oil - 1 tbsp.;
• mustard powder - 2 tbsp. spoons;
• grated ginger root - 1 tbsp. a spoon;
• greens;
• garlic - 10 cloves;
• salt - 2 tbsp. spoons.

Cooking

To begin with, we wash the cucumbers well, put them in a large container, sprinkle with salt, chopped garlic, ground pepper, grated ginger root, sugar and mustard. Pour a little vinegar, vegetable oil and throw finely chopped fresh herbs. Mix everything well and leave to marinate for about 3 hours.

Next, we take sterilized liter cans, spread the cooked salad and pour the marinade on top. We sterilize each jar for 20 minutes, and then roll it up and leave it to cool upside down under a blanket.

Chopped cucumbers with mustard

Ingredients:

• cucumbers - 1 kg;
• onion - 150 g;
• table vinegar- 250 ml;
• dill greens;
• granulated sugar - 5 tbsp. spoons;
• mustard powder - 350 g;
• Bay leaf.

Cooking

First, wash the cucumbers well and dry them with a paper towel. Then we cut them into circles, add the onion, chopped in half rings and finely chopped dill. Next, we take a saucepan, pour table vinegar into it, throw dry, granulated sugar, bay leaf and pepper crushed in a mortar.

Bring to a boil and carefully place the cucumbers with onions and herbs in the brine. Stirring occasionally, bring everything back to a boil. After that, we shift the salad into sterilized jars, fill it with brine, roll it up and leave it to cool for about a night under a blanket.