An appetizing recipe for cucumbers with turmeric and mustard has a spicy taste and is applicable both for independent use and in combination with various dishes. There are many ways to prepare such pickles, which will be discussed in detail in this article.
The taste of the dish
Vegetables preserved in this way have a slightly sweet taste, and mustard makes them more crispy and aromatic.
Cucumbers pickled with mustard and turmeric taste very rich and soft, in addition, these additional ingredients add a spicy flavor to the green fruit. And all because turmeric tastes like chili peppers and has a nutty flavor with woody and musky notes.
Important! When buying turmeric in a store, special attention should be paid to the composition on the package - there should not be additional ingredients.
Mustard, in turn, enriches cucumbers with the aroma of spices and is a good addition to these vegetables.
How to prepare the ingredients
In order to properly prepare all the ingredients necessary for salting cucumbers with mustard and turmeric, you need to perform the following steps:
- First of all, you need to carefully select the cucumbers so that only the most even and beautiful ones get into the pickle. In addition, these vegetables should not be too large. These qualities will allow you to tightly lay the fruits in jars.
- Already selected specimens must be washed well and cut into large pieces.
- Peel the onion that will be added to the preservation, and cut it into thin rings.
- In advance you need to prepare dill with umbrellas and greens. Everything needs to be washed and dried.
- Another stage of preparation is the selection of spices. Turmeric and mustard are sold both in markets and in stores. Seasonings should be fresh and have an attractive color. Proper turmeric has a bright yellow color.
Did you know? In ancient times, turmeric was used by the Hindus as a dye for textiles, and it was forbidden to eat, since in India it was believed that various creatures could live on the roots.
Turmeric cucumber harvesting recipes for the winter
Although many people believe that cucumbers are uniform in taste, this is not so: if you choose the right recipe for their salting, then the palette of tastes will be saturated. The following recipes will help you choose the taste that is most suitable for your family.
A simple recipe for spicy cucumbers
This classic recipe for cucumbers with mustard does not involve a large expenditure of resources, but at the same time gives your pickles a rich taste and aroma.
vegetable oil
0.5 tbsp. l
black and red pepper
a pinch
- Cucumber to make them lose their elasticity, then rinse them and dry them with a towel.
- Each fruit must be cut lengthwise into 4 parts. If it was not possible to find small fruits, then you must first cut them in half.
- Garlic must be peeled and crushed, finely chopped dill is added to this pulp.
- Spices and spices, vinegar and sunflower oil must also be added to this mixture. Mix everything until smooth.
- In the already sliced cucumbers, you need to pour the gruel from the spices so that it is evenly distributed over the slices.
- The resulting mixture should stand for two days under the lid.
- Before rolling up the cans are washed and disinfected over steam for about 5 minutes.
- After that, the insisted cucumbers are poured into the container and poured on top of the juice formed in 2 days.
- Already full cans are put in a pan, at the bottom of which lies a wooden board covered with a towel. Tanks with cucumbers should stand freely and not fight against each other. All banks are covered with sterilized lids.
- Pour water into the pan with the container so that it does not reach the top of the preservation a little, and boil over medium heat for about 15 minutes.
- After that, you can roll up the lids and put the pickles under the plaid to cool.
With dry mustard
This is another equally delicious recipe for cucumbers that can be covered with dry mustard. It has a special aroma of pickles.
- Already clean fruits cut into circles.
- Grind herbs, spices and spices, then mix it all.
- The resulting mix must be added to the cucumbers. Bring to a homogeneous mass and wait until the vegetables let the juice.
- Put the resulting mass into jars and cover with lids.
- Place the pickle containers in the pan for sterilization and boil for 20 minutes.
- Then remove the container and roll up the lids.
With mustard seeds
This traditionally American way of rolling will make vegetables as crisp and juicy as possible.
mustard seeds
3 tsp
- water ^ 1 l
- Cucumbers must be left without a refrigerator for a day, then they must be washed and filled with water for 10 hours.
- Before laying in jars, you can cut ponytails on the fruits (optional).
- Containers and lids must first be sterilized.
- All spices and herbs need to be mixed, then put in jars. Only then can the fruits be laid.
- Cucumbers need to be poured with boiling water several times. First, the water should stay in the jar for 20 minutes, then it must be drained into the pan and boiled again. The second time it is poured for 15 minutes. In the third entry into the brine you need to add spices and mix.
- When all the manipulations with water have been done, and the cans are filled with vegetables and brine, they can be sealed with a screw cap or ordinary tin.
Did you know? In our time, there are about 100 varieties of mustard in the world, but Dijon is the most popular. It occupies half of the world market for this seasoning.
No vinegar
For ardent opponents of vinegar, there is an alternative option for rolling cucumbers with spices.
mustard powder
1 tbsp. l
herbs and spices
taste
- Vegetables are soaked in cold water for 3 hours.
- After that, you need to trim the edges of the cucumber on both sides and prepare the greens.
- Banks need to be sanitized over steam in advance.
- After that, the bottom of the container can be laid out with herbs and spices. When everything is ready, proceed to laying the cucumbers in a dense layer.
- Boil clean water and cool it, add salt, sugar and stir until they are completely dissolved.
- Then you can start filling the cans with water, but not topping up to the top.
- When everything is ready, at the very top of the preservation you need to pour mustard and cover the containers with nylon caps.
In this form, cucumbers can be stored for several months, but for this they need to be placed in a cool place.
No sterilization
A long-term quality product can be obtained without prior sterilization of the container.
medium sized cucumbers
1,5 kg
peas and allspice
5 pcs.
- The first step is to wash the vegetables.
- Next, you need to take a vegetable knife and pass it on the peel so that the fruits become striped. Cut them into circles.
- Peel the onion and cut into rings.
- Mix onions and cucumbers.
- Add a small amount of salt to the mixture of vegetables and wait for the salad to pour juice.
- In the meantime, you need to rinse the container well for preservation and microwave it for a few minutes.
- The covers also need to be disinfected - for this they are boiled for 10 minutes.
- When the vegetables have enough juice, they need to be drained into a separate saucepan, vinegar, the remaining salt, sugar and spices added here.
- All this must be stirred and put on medium heat. Boil.
- With this pickle, pour the cucumbers and pour the salad into the pan for further cooking.
- During cooking, the contents of the pan must be constantly stirred until the vegetables change color. Still hot salad needs to be laid out in containers for preservation.
- When done, you can roll up the cans under the lids.
Important! Freshly picked vegetables are not suitable for these pickles. Cucumbers must be pretty faded before they can be processed. For this, the fruits are placed in heat for 24 hours.
How to store blanks
To ensure that the workpieces are well stored, even during cooking, you must carefully observe the proportions and make sure that the lids are rolled up as tight as possible.
You can store pickles in an ordinary apartment, but it is important to avoid heat sources, since microorganisms can be bred in the bank, which will lead to the breakdown of lids or the development of botulism.
The best place to place a conservation will be a basement or cellar. If you closed the cans under a plastic lid, it is best to put them in the refrigerator. If, however, some mistakes were made in storage, then during the opening of the cans you will not hear a specific sound during depressurization.
In this case, you should not risk it and eat the product. The same applies to bloated cans, the contents of which are best discarded immediately.
Additional tips
To achieve the most beautiful and tasty blanks, as well as diversify their scope, you can use the following recommendations:
- In order for the vegetables to have a golden hue, you must initially choose bright turmeric, so make sure that the spice is fresh and natural.
- These blanks can be preserved without the use of heat treatment. To do this, place the vegetables in sterile jars and pour them with your own juice with turmeric and mustard. Next, roll containers under the tin or screw caps.
- Cucumbers prepared according to the above recipes will perfectly complement various salads. It is these vegetables that are traditionally used in sandwiches and burgers.
- To marinate vegetables faster, they can be cut into several parts, but not much chopped.
Cucumbers pickled with turmeric and mustard will complement the winter table and will be a good snack for the holiday. These pickles will certainly appeal to many members of your family.