Cucumbers in mustard sauce for the winter

Cucumbers, prepared for the winter in a mustard marinade, are incredibly piquant, extremely tasty and crunchy. Any of the proposed recipes is easy to implement and includes only the most accessible and simple components.

How to cook cucumbers in mustard sauce for the winter - recipe

Ingredients:

Calculation of 8-9 half-liter cans:

Preparation

Preserving cucumbers in mustard sauce according to this recipe does not take you much time. We wash out initially the fruits from contamination, after which we remove them from the pedicels and cut them into four or eight lobules, depending on the size and thickness of the vegetable. We put the billets in a bowl, pour in the same vegetable oil without the scent, vinegar, pour sugar, salt and mustard powder, season the mass with ground pepper and grated or squeezed garlic. Thoroughly mix the cucumbers with the components of the sauce and let them brew under room conditions for three hours.

After the lapse of time we spread the cucumber slices on dry and clean glass jars, pour the resulting mustard sauce and put in a bowl with hot water for sterilization, covering the jars with tin lids. After twenty minutes, the covers are sealed and the blanks are allowed to cool in an inverted upside-down view.

Marinated cucumbers in mustard sauce without sterilization

Ingredients:

Preparation

In order to prepare marinated cucumbers in mustard sauce without sterilization, rinse the fruit carefully, and in marinade (mustard sauce) mix in a saucepan water filtered, mustard, salt, sugar and vinegar. We also add to the container ground black pepper, chopped dill and half-rings of onions and let the mixture boil with periodic stirring. Now lay in the sauce prepared small-sized cucumbers, cook them for five minutes and immediately lay out in advance prepared dry, sterilized jars, pour also boiling mustard marinade, sealed hermetically with sterile caps and set for slow cooling and self-sterilization under a warm blanket or blanket.

Pickling cucumbers in hot mustard sauce with chili peppers

Ingredients:

Calculation of 8-9 half-liter cans:

Preparation

For salting of sharp cucumbers, initially rinse the fruits and with the help of vegetable peelings we clean the hard peel. Now cut the blanks into "barrels" about two and a half centimeters in height and put them in a bowl. In a separate vessel we combine mustard with vinegar, vegetable oil without aroma, salt, sugar, black pepper and chili, pawn also ground or pressed through the press, previously peeled garlic teeth and mix well the marinade ingredients. Pour the resulting mixture of sliced ​​cucumbers in a bowl, mix thoroughly and give them three or four hours to brew.

The resulting billet is laid out on prepared jars, covered with lids and given in boiling water for twenty minutes to sterilize. After that, we seal the lids and additionally we can hold the containers upside down under a warm blanket until it is completely cooled.