Barrel-Style Salted Cucumbers with Mustard in Jars for Winter
Amazingly tasty, spicy, and aromatic. Absolutely irresistible! Barrel-style salted cucumbers with mustard in jars for winter can be used for pickle soup, for salads, or simply as a snack. They can even be given to children, because they do not contain vinegar, and the mustard is not noticeable at all.
Updated : 18 March, 2026
Easy
More than 1 hour.
Ingredients
1 kilograms
Cucumber
2 tablespoon
Salt
2 tablespoon
Mustard
2
Garlic
to taste
Currant leaves
to taste
Oak leaves
to taste
Cherry leaves
to taste
Horseradish
to taste
Dill
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you preserve barrel-style salted cucumbers with mustard in jars for winter? Prepare all the necessary ingredients. Choose fresh cucumbers, preferably just picked, small in size, and bumpy - these are ideal for pickling. Of course, larger cucumbers can also be pickled this way - they are perfect for pickle soup and for salads. If your cucumbers are not the freshest and are a little soft, place them in ice-cold water for several hours.
Step 2
First make the brine. For 1 liter of water, use 2 tablespoons of salt. The salt should be coarse rock salt - it is ideal for preserving. Bring the brine to a boil, then cool it completely to room temperature.
Step 3
Wash the cucumbers and remove any debris. You can trim the ends off the cucumbers, or you can leave them as they are. I do not trim the ends. Place the cucumbers in a deep pot, bowl, or any other container for pickling.
Step 4
Wash all the indicated spices and herbs and add them to the cucumbers. I use traditional herbs: blackcurrant, cherry, oak, and horseradish leaves, as well as dill. But you can also add tarragon or any other favorite herbs of your own.
Step 5
Add the garlic. The amount is up to your taste; you can even cut an unpeeled head of garlic crosswise and add it. Some people also add a bay leaf, allspice, or a whole chili pepper or chili rings - all of that is possible and depends only on your taste.
Step 6
Leave the cucumbers in a fairly warm place for 2-3 days. The exact time depends on the temperature in your room. But the brine should turn cloudy, and foam may form on top. At a temperature of 20-22°C (68-72°F), 2 days is quite enough.
Step 7
Pour the brine into a separate container.
Step 8
Add the mustard to the brine.
Step 9
Bring the brine to a boil. So that it does not happen that the brine is suddenly not enough, add 1 cup of water and 1 teaspoon of salt.
Step 10
Sterilize the jars in any convenient way: in the microwave, in the oven, or over steam. Rinse the cucumbers and pack them tightly into the jars. All the herbs in which the cucumbers fermented should be discarded.
Step 11
Pour the boiling brine into the jars with the cucumbers.
Step 12
Immediately close the jars with lids or seal them. Sterilization is not required. These salted, barrel-style cucumbers keep very well in jars in apartment conditions without adding vinegar.
Step 13
Enjoy your meal!
Author note
Share the recipe
