Cucumbers with turmeric and mustard seeds for the winter: 5 pickling recipes with photos

You can save the harvest of cucumbers for the winter by pickling and pickling. There are a large number of recipes for making pickles for cucumbers. In one marinade, the vegetables are juicy and crispy, in another they are spicy and sweet in taste. A very successful recipe - cucumbers with turmeric and mustard seeds.

Taste benefits of the dish

Cucumbers have a spicy and slightly sweet taste. Mustard adds extra firmness and flavor. Therefore, the vegetables are firm and crispy. This successful combination of ingredients will diversify the everyday menu and surprise guests for the holidays.

What ingredients do you need

The first thing you need to prepare the workpiece is cucumbers. The main product must be carefully selected. Perfectly fit small-sized cucumbers of the correct shape. This will allow them to be placed more compactly in containers.

Fresh cucumbers are not suitable for cooking. They must wither. It is enough to lie down in a warm room during the day.

Next, you need to choose the seasonings themselves. Turmeric is sold at any spice stall and is a versatile addition to a variety of dishes. Its distinctive feature is its bright yellow color. You can buy by weight, or you can buy it in a supermarket packaged in bags.

Depending on the recipe, mustard can be used in grains and ground.

Variations of making salad for the winter

Cucumbers should not be considered a monotonous snack. With proper preparation, you can get various tasty preparations from them. Consider a selection of the most successful recipes.

Spicy Appetizer Recipe

The output is one and a half liters.

Ingredients:

small cucumbers - 2 kg;
dill - ½ bunch;
garlic - 3 cloves;
sugar - 50 g;
vegetable oil - ½ cup;
vinegar 9% - 50 ml;
s alt - 30 g;
ground mustard - 25 g;
black and red pepper 5g each

Method of preparing the workpiece:

Picked cucumbers need to be allowed to wither.
Wash and place on a towel to absorb excess liquid.
Cut each cucumber lengthwise into cubes. If the vegetable is large, then first cut in half, and then into columns.
Peel off the garlic and pass through a press.

Rinse dill sprigs, remove yellowed leaves and finely chop. Combine with garlic gruel.
Add all dry ingredients and mix. Next, pour in the oil and vinegar, mix well again.
Add spicy mass to the container with cucumbers and mix. Spices should be evenly distributed over the workpiece.
Cover and let stand for 48 hours.

Rinse the jars well with soda and rinse. Soak over steam for 5 minutes.
Fill the containers with salad and pour the juice that appears on top.
In a large saucepan, put a kitchen wooden plank, put a towel on top.
Place cans one after the other. It is important that they do not touch each other. Cover with clean sterilized lids.
Pour liquid. The water should not reach the top a little so that it does not get inside during the boil.
Boil water over medium heat, then lower the fire and boil for a quarter of an hour.
Carefully remove the jars and screw on.
Wrap with a warm blanket and leave to cool upside down.

With dry mustard

Required products:

main product - 1 kg;
dill - 25 g;
garlic - 3 cloves;
sugar - 70 g;
oil - 70 ml;
s alt - 15 g;
vinegar - 60 ml;
mustard powder - 15g;
red pepper - 2.5g

Cooking method:

Cut the pre-prepared cucumbers into slices.
Add all remaining ingredients and mix well.
Cucumbers should give juice.
Spread into prepared containers and cover with lids.
Sterilize in a vessel for twenty minutes.
Seal hermetically.

Marinated with mustard seeds

Required ingredients:

cucumbers to fill three 1.5 liter jars;
dill inflorescences - 6 pcs;
peppercorns - 9 pcs.;
bay leaf - 6 pcs;
cloves - 9 pcs;
garlic - 6 pieces;
mustard seeds - 3 tsp;
vinegar - 3 tsp

To prepare one liter of brine:

s alt - 2 tbsp. l. no top;
sugar - 2 tbsp. l. no top;
water - 1 l.

Cooking method:

Vegetables should be grafted after harvest, it will take about a day.
Rinse and soak in water for 10 hours.
Rinse and sterilize jars and lids.
It is recommended to cut the ponytails. Some don't.
Prepare all ingredients.
Distribute all ingredients and spices into containers.

Fill containers with cucumbers.
While preparation is underway, it is necessary to boil the water.
Cucumbers must be poured three times.
Pour boiling water for the first time and let stand for 20 minutes.
Drain the water down the sink.
Boil the water again and pour over the cucumbers. Let stand 15 minutes.
Add brine ingredients and refill jars to top.
Seal hermetically with a can key.
Twist caps can be used.

Vinegar-free dressing

Calculation of products for one liter jar:

cucumbers;
dry mustard - 1 tbsp. l.;
favorite spicy greens;
pepper, cloves;
s alt - 2 tbsp. l.;
sugar - 1 tablespoon

Cooking method:

Soak cucumbers in cold water for 3 hours.
Cut the ends and prepare the greens.
Pre-prepare jars by removing germs from them.
Put herbs and spices on the bottom of the container. Fill with cucumbers.
Boil water and let cool completely.
Add s alt and sugar and beat until the crystals disappear.
Fill containers slightly short of the top.
Sprinkle mustard on top and cover with plastic lids.
Keep cold for several months.

Method without sterilization

Ingredients:

main product - 1.5 kg;
onion - 1.5 kg;
s alt - 1 tbsp. l. slide;
sugar - 1 tbsp. l. slide;
vinegar - 50 ml;
turmeric - 2.5g;
peppercorns and allspice 5 each;
mustard seeds - 40g

Cooking method:

Wash the cucumbers and use a vegetable peeler to strip the cucumbers.
Cut into slices.
Peel and cut the onion in the same way, dividing into rings.
Mix the resulting ingredients.
Add some s alt and mix well again.
Cover and leave to extract the juice.

Wash jars and microwave.
Metal lids boil for 10 minutes.
The separated juice must be filtered into a separate container.
Pour in the vinegar, s alt and remaining spices.
Boil over medium heat.
Pour cucumbers with liquid.
Put on fire and cook, stirring constantly, until the color of the vegetables changes.
Spread hot salad into jars.
Seal hermetically using a seaming key.

Salad is a great addition to meat dishes. Source of vitamins and nutrients. Keeps well all winter.

How to properly store cucumber salad

If all the rules and proportions were observed during canning, then the hermetically sealed salad can be stored at home.The main task - the blanks must be placed away from heat sources. Exposure to high temperature will lead to increased reproduction of microbes and damage to the workpiece.

Ideal conditions for storing conservation in the cellar or basement. Banks under nylon lids are stored in the cellar or in the refrigerator.

If there is no characteristic sound of air entering when opening the jar, then the workpiece is not recommended to be eaten. The contents of the jar should be discarded if the jar is swollen.