How to deliciously cook cucumbers with turmeric for the winter: recipes and recommendations

Turmeric is one of the most famous spices in the world. It is used in cooking to enrich the flavor of dishes and add brightness to them. In this article, we'll show you how to pickle cucumbers with turmeric for the winter. Such a preparation will differ in taste and color from the usual canned cucumber. Be sure to try making this interesting appetizer and share your favorite recipes with other hostesses.

Pickling cucumbers with turmeric

Turmeric is a spice native to India with a bright yellow-orange color. In addition to the pungent aftertaste of chili, you can feel woody, nutty and musky notes in it.

The method of harvesting cucumbers with turmeric was invented by American housewives. Spicy slices are put on sandwiches, sandwiches, used as an independent snack or a side dish for meat and vegetable dishes. This appetizer is called pickuli, and we have it just a cucumber salad.

Turmeric gives the cucumbers their golden color and mild sweet and sour taste with spicy, piquant notes. The spice, rich in vitamins (B2, B3, C, K), acts as a natural antibiotic. Blanks with it take a long time and do not deteriorate.

Turmeric is sold both in markets by weight and packaged in stores. The seasoning should be fresh and have an attractive bright yellow color. When buying, pay attention to the composition indicated on the package: it should not contain any foreign additives.

Interesting! In ancient times, turmeric was used as a dye for tissues; it was forbidden to eat it: the Hindus believed that various creatures could live on the roots.

The best recipes

All recipes for making canned cucumbers are similar to each other. They differ only in the method of preparation and the set of spices. Vegetables are mainly cut into thin slices, like a salad.

Pickled cucumbers with turmeric and onions

This tasty and flavorful snack salad is made with affordable ingredients and is not time consuming.

Ingredients:

• cucumbers - 5 kg;
• medium-sized onions - 8 pcs.;
• mustard seeds - 1 tbsp. l .;
• powder turmeric - 30 g;
• salt - 3 tbsp. l .;
• table vinegar - 150 ml;
• sugar - 1 kg;
• water - 800 ml.

Preparation:

1. Wash the cucumbers, cut the rind and cut into slices. Cut the peeled onion into half rings.
2. Place food in a deep bowl, sprinkle with turmeric and leave for 2-3 hours.
3. Arrange the vegetables in jars and add half a teaspoon of mustard to each.
4. Mix water with sugar, salt and vinegar and cook the marinade.
5. After boiling, immediately pour into jars and put to pasteurize.
6. Close the lids, put in the pantry.

Important! Turmeric in brine can produce a naturally yellow sediment. This does not affect the taste of cucumbers.

With turmeric and mustard seeds

Mustard seeds go well with cucumbers and complement their taste with a mild spicy aroma.

Ingredients:

• cucumbers - 2 kg;
• onions - 4 pcs.;
• mustard grains - 2.5 tbsp. l .;
• salt - 50 g;
• turmeric - 1 tsp;
• sugar - 400 g;
• apple cider vinegar - 350 ml;
• ground coriander - 1 tsp

Preparation:

1. Wash cucumbers and soak in cold water for several hours. Cut into plump slices. Cut the onion into half rings.
2. Combine food in a saucepan, add coriander, mustard, turmeric. Pour in vinegar, stir and leave to marinate for 3 hours.
3. Transfer the container to the stove, turn on medium heat and cook, stirring gently, until the cucumbers are tarnished.Cooking time is 10 minutes.
4. Place vegetables in jars and sterilize.
5. Roll up with a key or close with screw caps. Store in pantry after cooling.

Quick recipe with vinegar

Cucumbers are spicy, fragrant and slightly sweet in taste.

Ingredients:

• cucumbers - 500 g;
• onion - 1 pc.;
• salt - 2 tbsp. l. without a slide;
• sugar - 100 g;
• vinegar 9% - 100 ml;
• a quarter teaspoon of turmeric and celery seeds;
• mustard seeds - 1 tbsp. l .;
• coriander - 1 tbsp l.

Preparation:

1. Cut the washed cucumbers into slices, finely chop the peeled onion and stir in a bowl with salt. Cover the container with ice and leave to infuse for 2 hours.
2. Make a vinegar, sugar and spice marinade.
3. Drain the juice from the cucumbers, pour over the marinade.
4. Put the container on fire, let it boil and turn off the stove.
5. Cool the mass and arrange in jars, cover with lids.

Important!The snack can be kept in the refrigerator for about a month.

Cucumber salad with turmeric and mustard for the winter

Mustard makes vegetables crisper and more flavorful. Cucumbers have a rich, spicy taste.

Ingredients:

• cucumbers - 5 kg;
• paprika - 1.5 kg;
• onions - 1.5 kg;
• garlic - 7 cloves;
• water - 2.5 l;
• vinegar 9% - 350 ml;
• sugar - 500 g;
• turmeric - 2.5 tsp;
• mustard seeds - 2 tsp;
• salt - 100 g.

Preparation:

1. Wash the cucumbers, cut into slices. Cut the washed and peeled peppers into strips, the onion into rings. Coarsely chop the garlic cloves.
2. Make a brine with sugar, salt, turmeric and grain mustard.
3. Put the cucumbers with garlic and onions in it. Let it boil and cook for 5-7 minutes.
4. Transfer to jars and pasteurize.
5. Roll up, store in the pantry.

Spicy appetizer

For cooking, take small, young, crispy cucumbers.

Ingredients:

• cucumbers - 1.5 kg;
• onions - 2 pcs.;
• garlic - 5 teeth;
• grain mustard - 2 tsp;
• Dill seeds - 1 tbsp. l .;
• cloves - 2 pcs.;
• sugar - 4 tsp;
• salt - 2.5 tsp;
• apple cider vinegar - 100 ml;
• bitter red pepper - 1 pc.

Preparation:

1. Cut the washed cucumbers into pieces. Place in a bowl, mix with salt and sugar. Cut the peeled onion into half rings. Peel and chop hot pepper. Stir the vegetables and let sit for an hour.
2. When the cucumbers release juice, add turmeric, mustard and vinegar.
3. Put on low heat and cook for 10 minutes.
4. Place the salad in jars and sterilize.
5. Seal containers and turn over.

Cooking and storage recommendations

The correct selection, sorting and preparation of vegetables is the key to successful conservation. Experienced housewives recommend adhering to these rules:

1. For pickling and making salads, pick small to medium-sized fruits that are firm to the touch.
2. Do not forget to pre-soak the cucumbers in cold water for 3-4 hours.
3. Thoroughly wash off dirt and sand to prevent the cans from swelling.
4. Pasteurize cucumber salads with turmeric in a water bath for 15-20 minutes, depending on the volume of the container.
5. Store curls in a cool place.
6. Adjust the amount of sugar to your liking. If you want sweeter, add more than indicated in the recipe. But it's better to start with one jar per sample.
7. Don't add too much grain mustard and turmeric, or the salads will taste bitter.
8. Put the garlic in moderation. In large quantities, it greatly softens cucumbers.

Read also:

What will happen if you eat garlic every day, and how much to use it, so as not to harm your health.

The benefits and harms of boiled pumpkin: what is good about a boiled vegetable.

Unpretentious in care, but at the same time generous for the harvest tomato "Tea Rose".

Conclusion

Pickled cucumbers with turmeric will add variety to your daily menu. This appetizer has an interesting spicy taste and attractive appearance. Combine the spice with other spices and garlic to change the flavor of your dish.

Since ancient times, turmeric has been famous for its healing properties, so the preparations with it will turn out not only very appetizing, but also very useful for health.