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 taste of dishes and add brightness to them. In this article we will tell you how to pickle cucumbers with turmeric for the winter. This preparation will differ in taste and color from the canned cucumbers we are used to. Be sure to try making this interesting appetizer and share your favorite recipes with other housewives.

Pickling cucumbers with turmeric

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

The method of preparing 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 pickles, but for us it’s just cucumber salad.

Turmeric gives cucumbers a golden color and a mild sweet and sour taste with spicy, piquant notes. Rich in vitamins (B2, B3, C, K), the spice acts as a natural antibiotic. Blanks with it last 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 purchasing, pay attention to the composition indicated on the packaging: it should not contain any foreign additives.

Interesting! In ancient times, turmeric was used as a dye for fabrics; eating it was prohibited: Hindus believed that various creatures could live on the roots.

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 cut mainly into thin slices, like for a salad.

Pickled cucumbers with turmeric and onions

This tasty and aromatic appetizer salad is prepared from available ingredients and does not require much time.

Ingredients:

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

Preparation:

1. Wash the cucumbers, cut off the peel and cut into slices. Cut the peeled onion into half rings.
2. Place the ingredients in a deep bowl, sprinkle with turmeric and leave for 2-3 hours.
3. Place 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 set to pasteurize.
6. Close the lids and put them in the pantry.

Important! Turmeric in brine may produce a natural yellow precipitate. This does not affect the taste of cucumbers in any way.

With turmeric and mustard seeds

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

Ingredients:

• cucumbers – 2 kg;
• onions – 4 pcs.;
• mustard seeds – 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 the cucumbers and soak in cold water for several hours. Cut into thick slices. Cut the onion into half rings.
2. Mix the products in a saucepan, add coriander, mustard, turmeric. Pour in the vinegar, stir and leave to marinate for 3 hours.
3. Transfer the container to the stove, turn the heat to medium and cook, stirring gently, until the cucumbers have wilted. Cooking time is 10 minutes.
4. Place the vegetables in jars and place them for sterilization.
5. Roll up with a key or close with screw caps. Once cooled, store in the pantry.

Quick recipe with vinegar

The cucumbers are spicy, aromatic and slightly sweet in taste.

Ingredients:

• cucumbers – 500 g;
• onion – 1 pc.;
• salt – 2 tbsp. l. without 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 mix in a bowl with salt. Cover the container with ice and leave to steep for 2 hours.
2. Prepare the marinade with vinegar, sugar and spices.
3. Drain the juice from the cucumbers and pour in the marinade.
4. Place the container on the fire, let it boil and turn off the stove.
5. Cool the mixture and place it in jars, close the lids.

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

Cucumber salad with turmeric and mustard for the winter

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

Ingredients:

• cucumbers – 5 kg;
• paprika – 1.5 kg;
• onion – 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 and cut into slices. Cut the washed and peeled pepper into strips, and the onion into rings. Coarsely chop the garlic cloves.
2. Prepare a brine with sugar, salt, turmeric and grain mustard.
3. Place cucumbers with garlic and onions in it. Let it boil and cook for 5-7 minutes.
4. Transfer to jars and set to pasteurize.
5. Roll up and store in the pantry.

Spicy snack

For cooking, take small, young, crispy cucumbers.

Ingredients:

• cucumbers – 1.5 kg;
• onions – 2 pcs.;
• garlic – 5 cloves;
• grain mustard – 2 tsp;
• Dill seeds – 1 tbsp. l.;
• cloves – 2 pcs.;
• sugar – 4 tsp;
• salt – 2.5 tsp;
• apple cider vinegar – 100 ml;
• red hot 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. Remove seeds from hot pepper and chop. Stir the vegetables and leave for an hour.
2. When the cucumbers release their juice, add turmeric, mustard and vinegar.
3. Place on low heat and cook for 10 minutes.
4. Place the salad in jars and place for sterilization.
5. Seal containers and invert.

Recommendations for preparation and storage

Correct selection, sorting and preparation of vegetables is the key to successful preservation. Experienced housewives recommend adhering to the following rules:

1. For pickling and preparing salads, select small or medium-sized fruits that are firm to the touch.
2. Don't forget to pre-soak the cucumbers in cold water for 3-4 hours.
3. Wash away dirt and sand thoroughly to prevent jars 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 twists in a cool place.
6. Adjust the amount of sugar to your taste. If you want it sweeter, add more than indicated in the recipe. But it’s better to start by making one jar to try.
7. Do not add too much grain mustard and turmeric, otherwise the salads will taste bitter.
8. Use garlic in moderation. In large quantities, it greatly softens cucumbers.

Read also:

What happens if you eat garlic every day, and how much to eat 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 in yield, the Tea Rose tomato.

Conclusion

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

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