How to prepare pickled cucumbers with mustard seeds and turmeric for the winter and storage rules
You can save the harvest of cucumbers for the winter by salting and pickling. There are a large number of recipes for making pickles for cucumbers. In one marinade, vegetables are juicy and crispy, in the other 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 aroma. Therefore, the vegetables are hard and crunchy. This successful combination of ingredients will diversify the everyday menu and surprise guests for the holidays.
What ingredients are needed
The first thing you need to prepare the blank is cucumbers. The main product must be carefully selected. Small, well-shaped cucumbers are ideal. This will allow them to be more compactly packed 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 stand and is a versatile addition to a variety of dishes. A distinctive feature is its bright yellow color. You can buy it by weight, or you can buy it in a supermarket packed in bags.
Depending on the recipe, mustard can be used whole or ground.
Variations in the preparation of salad for the winter
Cucumbers should not be considered a monotonous snack. If cooked correctly, you can get different tasty blanks from them. Consider a selection of the most successful recipes.
Spicy snack recipe
The output is one and a half liters.
Composition:
- small cucumbers - 2 kg;
- dill - ½ bunch;
- garlic - 3 cloves;
- sugar - 50 g;
- vegetable oil - ½ tbsp.;
- vinegar 9% - 50 ml;
- salt - 30 g;
- ground mustard - 25 g;
- black and red pepper 5 g each
Preparation method of the blank:
- Picked cucumbers should be given time to wilt.
- 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.
- Remove the peel from the garlic and pass through a press.
- Rinse the dill sprigs, remove the yellowed leaves and finely chop. Combine with garlic gruel.
- Add all loose ingredients and mix. Then add oil and vinegar, mix well again.
- Add the spicy mass to a container with cucumbers and mix. The spices should be evenly distributed over the workpiece.
- Cover and allow to stand for 48 hours.
- Rinse 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.
- Put a wooden kitchen board in a large saucepan, put a towel on top.
- Place cans one after another. It is important that they do not touch each other. Cover with clean sterilized lids.
- Pour in 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 reduce heat and simmer for a quarter of an hour.
- Carefully remove the cans and tighten.
- 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;
- salt - 15 g;
- vinegar - 60 ml;
- mustard powder - 15 g;
- red pepper - 2.5 g
Cooking method:
- Cut the previously prepared cucumbers into slices.
- Add all remaining ingredients and mix well.
- The cucumbers should give juice.
- Arrange in previously prepared containers and cover with lids.
- Sterilize in a bowl for twenty minutes.
- Cork hermetically.
Pickled 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 pcs.;
- mustard seeds - 3 tsp;
- vinegar - 3 tsp
To prepare one liter of brine:
- salt - 2 tbsp. l. without top;
- sugar - 2 tbsp. l. without top;
- water - 1 l.
Cooking method:
- Vegetables after harvesting must be grafted, 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 in containers.
- Fill the containers with cucumbers.
- While preparation is in progress, 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 into a sink.
- Boil the water again and pour over the cucumbers. Let stand 15 minutes.
- Add the brine ingredients and refill the jars to the top.
- Seal hermetically with a tin key.
- Screw caps can be used.
Dressing without vinegar
Calculation of products for one liter can:
- cucumbers;
- dry mustard - 1 tbsp. l .;
- favorite spicy greens;
- pepper, cloves;
- salt - 2 tbsp. l .;
- sugar - 1 tablespoon
Cooking method:
- Soak cucumbers in cold water for 3 hours.
- Cut off the ends and prepare the herbs.
- Pre-prepare jars by removing microbes from them.
- Put herbs and spices at the bottom of the container. Fill tightly with cucumbers.
- Boil water and let cool completely.
- Add salt and sugar and beat until crystals disappear completely.
- Fill containers just short of the top.
- Pour mustard on top and cover with plastic lids.
- Store in a cold place for several months.
Method without sterilization
Ingredients:
- main product - 1.5 kg;
- onions - 1.5 kg;
- salt - 1 tbsp. l. with a slide;
- sugar - 1 tbsp. l. with a slide;
- vinegar - 50 ml;
- turmeric - 2.5 g;
- peppercorns and allspice, 5 pcs.;
- mustard seeds - 40 g.
Cooking method:
- Wash the cucumbers and use a vegetable knife to strip the cucumbers.
- Cut into circles.
- Peel and chop the onion in the same way, dividing into rings.
- Mix the resulting ingredients.
- Add a little salt and mix well again.
- Cover and leave to juice.
- Wash the jars and heat in the microwave.
- Boil metal lids for 10 minutes.
- The released juice must be filtered into a separate container.
- Pour in vinegar, salt and remaining spices.
- Boil over medium heat.
- Pour the liquid over the cucumbers.
- Put on fire and cook, stirring continuously, until the vegetables change color.
- Spread the hot salad among the jars.
- Seal hermetically using a seaming wrench.
Salad is a great addition to meat dishes. A source of vitamins and nutrients. Stores well all winter.
How to properly store cucumber salad
If all the rules and proportions were followed during canning, then the hermetically sealed salad can be stored at home. The main task is to place the workpieces away from heat sources. Exposure to high temperatures will lead to increased multiplication of microbes and damage to the workpiece.
Ideal conditions for preservation storage in a cellar or basement. Banks under nylon lids are stored in the cellar or in the refrigerator.
If, when opening the can, there is no characteristic sound of air entering, then the workpiece is not recommended to be eaten. The contents of the can must be thrown away if the can is swollen.
