Mustard cucumber salads: recipes without sterilization for the winter

Salads for the winter from cucumbers in mustard filling with the addition of spices do not require long-term heat treatment, vegetables are elastic, and useful substances are preserved in them.

Rules for preparing cucumber salads in mustard filling for the winter

The variety of cucumbers does not play a role for this type of winter harvesting. Vegetables for salad are not used whole, but cut into pieces. Care must be taken to ensure that the fruits are not overripe. You will have to peel off old cucumbers and cut out seeds, their flesh will be tough, it will take more time for heat treatment, and for a salad with mustard filling, this is undesirable, since the product will lose some of the nutrients. Another feature of overripe fruits is that acid appears in the taste, which does not affect the quality of the harvest in the best way.

To make a salad with mustard filling tasty and stored for a long time, there are several tips for canning:

1. For processing, use only fresh vegetables without rotten areas and mechanical damage.
2. Salad cucumbers for the winter are small or medium-sized, just picked. If the purchased fruits are not elastic enough, I put them in cold water for 2-3 hours, during which time the cucumbers will completely restore turgor and retain their density in the workpiece.
3. Well-washed vegetables are used for processing. Medium fruits are cut in accordance with the salad recipe, and the larger ones are cut into smaller ones so that they do not remain raw in the time provided for by the technology.
4. Banks for preparation for the winter are washed with baking soda, rinsed, then sterilized in any convenient way.
5. The lids are dipped in a pot of water so that the liquid covers the surface, boil for several minutes.

Glass containers for the workpiece are used with a volume of up to 1 liter. Open salad is not stored for a long time, since mold appears on the surface, the product loses its nutritional value. For an average family of 4 people, the optimal volume of the container is 500-700 ml.

For a 700 ml container, about 1.3 kg of vegetables will go, the amount depends on the size of the slices according to the recipe. Take ground black or allspice pepper, it will take about 1 tsp. on the can. The spices in the salad are not limited to the recipe, they can be eliminated completely or add something of your own. The main thing in the technology of the salad is the time of heat treatment and the observance of the proportions of salt, sugar and preservative (vinegar).

Marinade with the addition of dry mustard will turn out cloudy

The classic recipe for cucumber salad in mustard sauce

For canned cucumbers for the winter in mustard filling, the following ingredients are required:

• mustard (powder) - 1 tbsp. l .;
• small head of garlic - 1 pc .;
• apple cider vinegar (6%) - 1 glass;
• ground black pepper - to taste;
• cucumbers - 4 kg;
• vegetable oil - 1 glass;
• granulated sugar - 200 g;
• salt - 3 tbsp. l .;
• onion - 1 pc.

The sequence of cooking mustard salad:

1. The cucumbers are cut into round pieces.
2. Chop the garlic and onion.
3. All components of the salad are combined in a wide bowl, mixed well, covered with a napkin or cling film on top.
4. Cucumbers are pickled for 1.5 hours, during this time they are mixed several times, all parts must be soaked in mustard filling.
5. The workpiece is packed in cans, lightly compacted with a spoon and evenly distribute the marinade remaining in the container.
6. A tea towel is placed on the bottom of a wide saucepan, jars of salad are placed, covered with seaming lids, water is poured so that the jars are ¾ covered with liquid.
7. When the water boils, stand for 25 minutes.
8. The jars are taken out of the pan and rolled up hot, covered with a blanket or blanket, and left to cool for 24 hours.

Canned cucumbers with garlic and pepper are sent to the basement after cooling completely

Cucumbers for the winter in oil-mustard filling with herbs

For a salad with mustard filling, you need a bunch of fresh dill and 5 sprigs of parsley, if you like the smell of basil, you can add its leaves.

Components:

• refined oil - 0.5 l;
• preservative (vinegar 9%) - 100 ml;
• cucumbers - 2 kg;
• onion - 4 medium heads;
• sugar - 30 g;
• salt - 30 g;
• ground pepper - ½ tsp;
• mustard - 1 tbsp l.

Recipe:

1. The cucumbers are cut into small pieces of equal size with a knife.
2. Onions are chopped in half rings.
3. Vegetables are combined in a bulky dish, chopped parsley and dill are added.
4. Add all the ingredients and marinate for 2 hours.
5. Packaged in pre-sterilized jars, pour mustard filling on top, adding the same amount to each container.
6. Boil in a saucepan with water for 25 minutes.

Close it hermetically, put the workpiece upside down and wrap it up well. Leave for several hours (until it cools completely).

Cucumbers, cut into slices in mustard filling for the winter

Cucumbers in the amount of 4 kg, not exceeding 15 cm in size, are first cut into 4 parts in length, then halved. If large cucumbers are taken for canning for the winter, the slices in mustard filling should not be more than 7 cm in length and 2 cm in width.

Components:

• sugar - 1 glass;
• water - 1 glass;
• preservative (vinegar) - 150 ml;
• vegetable oil - 150 ml;
• pepper and salt - 30 g each;
• mustard - 60 g;
• garlic - 1 head.

Mustard filling technology:

1. The loose components are mixed in a bowl, added to the chopped vegetables.
2. Garlic cloves are rubbed, added to cucumbers.
3. Liquid components are introduced. To make the vegetables better let the juice out, they are lightly squeezed with your hands during the mixing process.
4. The cucumbers are left to soak in the marinade for 3 hours, after 30 minutes they are mixed.
5. They are tightly laid out in banks so that there are as few empty areas as possible.
6. Pour the marinade, cover with lids, set for sterilization for 15 minutes.
7. Hot cans are rolled up with lids.

Delicious cucumbers in mustard and garlic dressing for the winter

Before preparing the preparation with mustard filling for the winter, the garlic cloves are crushed. Cut the cucumbers into narrow circles.

Required ingredients for a recipe for 4 kg of the main product:

• a bunch of dill leaves;
• garlic - 2-3 heads;
• apple preservative - 1 glass,
• sugar - 1 glass;
• refined oil - 1 glass;
• mustard - 2 tbsp. l .;
• table salt - 2 tbsp. l .;
• pepper of any kind - 1 pc.

Technology for preparing mustard salad for the winter:

1. Dry spices are mixed.
2. Put cucumbers in a saucepan, add dry mixture, dill and garlic mass.
3. Add apple preservative, oil, mix everything intensively, cover for infusion for 1.5-2.5 hours.

Packaged in pre-prepared containers, sterilized for 15 minutes and sealed.

Crispy cucumbers in mustard-pepper sauce for the winter

For winter preparation of salad with mustard filling, you must:

• water - ½ cup;
• mustard - 2 tbsp. l .;
• vegetable oil - 1 glass;
• granulated sugar - 1 glass;
• apple preservative - 1 glass;
• cucumbers - 4 kg;
• hot red pepper, allspice - to taste;
• salt - 1.5 tbsp. l .;
• garlic - 1 small head.

Recipe sequence:

1. The fruits are cut into rings, the garlic is rubbed on a grater.
2. Combine vegetables, spices and water, mix thoroughly, pickle cucumbers for 2 hours.
3. Packaged in containers, compacted, topped up with the juice left over from pickling.
4. Sterilized in water for 15 minutes.
5. Roll up and insulate.

Parts of vegetables are stacked tightly so that there is no empty space.

Canned cucumbers in mustard sauce without sterilization

Cucumbers (4 kg) are cut into slices, the garlic cloves are chopped. For harvesting for the winter they take:

• mustard paste and salt - 1.5 tbsp each l .;
• butter, sugar, apple preservative - ½ cup each;
• garlic - 1 medium head;
• black and red pepper - to taste (in the same amount).

Canning:

1. Combine the slices and ingredients, mix vigorously, and incubate for 1.5 hours (90 minutes).
2. Put the food in a cooking dish, boil for 5 minutes.
3. Lay out in glass containers, close.

Banks are well insulated with a blanket, blanket or old jackets so that the cooling takes place gradually within two days.

How to roll up spicy cucumbers in mustard filling for the winter

The recipe contains a pod of hot pepper, so the preparation for the winter will turn out to be quite spicy. The amount of the component can be reduced or replaced with red ground to taste.

Components of mustard-filled blanks:

• cucumbers - 2 kg;
• mustard, salt, granulated sugar - 50 g each;
• bitter pepper - to taste;
• preservative and refined oil - 90 ml each.

The sequence of technology:

1. Cucumbers are cut into arbitrary parts, pepper into thin rings, after removing the seeds.
2. All components are combined in a wide container, covered, after thoroughly mixing, kept for about two hours.
3. They are laid out in jars, poured with marinade, covered with lids and shaken well.
   Important! The sterilization time is counted from the moment the water boils and is about 15 minutes.
4. Hot rolled up with lids, insulated.

A simple and quick recipe for cucumber salad in mustard sauce

If time is not enough and the vegetables need to be processed, you can make mustard-canned cucumbers using a fast-technology recipe.

Components:

• sugar, oil, vinegar - 1 glass each;
• cucumbers - 4 kg;
• any kind of mustard and salt - 1.5 tbsp. l .;
• garlic and pepper - to taste and desire.

A quick method for preserving mustard marinade salad:

1. Cucumbers are cut into longitudinal pieces of medium size, chives into 6 pieces.
2. Take a container with a wide bottom so that the layer of raw materials in it is not thick.
   
3. Mix all the ingredients with vegetables, lightly crush the slices.
4. A wide, but shallow plate is placed on top, a weight of 1 kg is placed on it (this can be a pack of salt, a bottle of water). The load is needed so that the pieces give juice faster, but if the weight is large, it will crush the workpiece.
5. Marinate for 40 minutes.
6. Then put the vegetables in a saucepan, boil for 5 minutes.

They are laid out boiling in containers and rolled up. The time required to prepare the product for the winter will be within 1 hour.

Storage rules

Cucumbers canned in mustard sauce are stored in the same way as all preparations for the winter: in the basement or storage room without access to light and at a temperature not higher than +10 ⁰C.

But the shelf life of the product is longer than that of other blanks, since mustard prevents the fermentation process. The salad can be consumed within three years. Opened jars are kept in the refrigerator, cucumbers will not lose their nutritional value for 7-10 days.

Conclusion

Salads for the winter from cucumbers in mustard filling are well preserved, do not require prolonged heat treatment. The recipe technology is simple. The product is tasty, the vegetables are firm. The salad is suitable as an addition to meat dishes, boiled or fried potatoes.

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