Delicious recipes for pickled cucumbers with turmeric and mustard seeds for the winter

Spicy, crispy cucumbers can enhance any meal. For those who've tried a variety of pickled preserves and are looking for something new, this pickle will be a hit. Pickled cucumbers with turmeric and spicy mustard seeds make a wonderful addition to meat and vegetable dishes. They also make an ideal snack on their own, paired with alcoholic beverages.

The taste benefits of the dish

The main advantage of cucumbers pickled with the addition of turmeric and mustard is their rich, mild flavor with spicy notes.

First, it's worth understanding what turmeric and grain mustard are:

1. Turmeric is an Indian spice with a vibrant yellow-orange color. Its taste is reminiscent of a hot chili pepper. Beyond its pungent flavor, this spice also boasts woody, nutty, and musky notes.
2. Mustard seeds are widely used in French cuisine, but in Russia they are commonly used to make various preserves. cucumbers grain mustard It goes well together, complementing the cucumber flavor with a soft spicy aroma.

It's worth knowing: when buying turmeric in a supermarket, you need to pay attention to the ingredients, which should not contain any extraneous additives.

What ingredients will you need?

To pickle cucumbers using the recipes below, you'll need just a few ingredients that any home cook can find. In a pinch, these ingredients are widely available. gherkins are suitable for pickling or medium-sized cucumbers; large varieties may be suitable if they are not salted whole.

It is important that the cucumbers are firm, crispy and juicy.

For spices, you'll need mustard seeds, natural Indian turmeric, bay leaves, peppercorns, dried dill, and chili. Other spices may also be called for depending on the recipe. It's recommended to have good rock salt and natural, aromatic sunflower oil on hand.

Variations of salad preparation for the winter

5 tried-and-true recipes for pickling cucumbers with turmeric and mustard seeds will be the highlight of any feast. These salads will be gone in minutes.

Spicy appetizer recipe

For a 0.5 liter jar you will need:

• 4 firm, crisp, medium-sized cucumbers;
• 1 medium red onion;
• 3 teaspoons French mustard seeds;
• 20 grams of Indian turmeric;
• garlic clove;
• allspice peas – 5 pieces;
• 1 dried bay leaf.

You will also need 350 milliliters of well or distilled water, a tablespoon of wine vinegar, 250 grams of rock salt, 1 tablespoon of granulated sugar, 1 cup of sunflower oil.

Cooking option:

1. Cut the cucumbers into 5 mm wide rings, cut the onion into half rings, and chop the garlic.
2. In a small saucepan, combine the wine vinegar with water, salt, turmeric, pepper, granulated sugar, and bay leaf. Bring the saucepan to a boil. Add the sunflower oil, mustard seeds, garlic, cucumbers, and onion. Bring to a boil again.
3. Place the vegetables in the jars using a slotted spoon, pour in the brine they were cooked in, and seal.

With dry mustard

This recipe makes 7 0.5-liter jars of crispy, spicy cucumbers. You'll need:

• 4 kilograms of cucumbers;
• 1 cup of granulated sugar;
• 250 milliliters of vinegar;
• half a glass of vegetable oil, ground black pepper – 1 tablespoon;
• 40 grams of turmeric;
• salt – 180 grams;
• dry mustard – 1 tablespoon.

Recipe:

1. Cut the cucumbers lengthwise into quarters. Mix them with sugar, vinegar, oil, black pepper, dry mustard, and turmeric. Place in a cool, dark place for 7 hours.
2. Distribute the marinated cucumbers among the jars and pour the resulting brine over them. If there isn't enough liquid, you can boil some water and add it to the jars.
3. Sterilize the jars for 40 minutes, then roll up the lids.

Pickled with mustard seeds

For a French salad with mustard seeds you will need the following list of products:

• gherkins or small cucumbers up to 12 centimeters – 4 kilograms;
• a bunch of green parsley;
• 150 grams of mustard seeds;
• 2 tablespoons Indian turmeric;
• 3 heads of garlic;
• 1 tablespoon of vinegar.

Additionally, you need to prepare 1 cup of sunflower oil, a mixture of peppers, 120 grams of salt and 2 tablespoons of granulated sugar.

Step-by-step recipe:

1. Slice the cucumbers lengthwise into 4 equal pieces. Finely chop the parsley and garlic and mix them in a saucepan with the cucumber slices. Add spices, salt, sugar, including turmeric and mustard.
2. Mix the salad and let it sit for 4-5 hours.
3. Place the cucumbers in jars and pour the marinade over them. Place the jars in a saucepan filled with cold water and sterilize for 20 minutes. Roll up the lids and turn them upside down.

Dressing without vinegar

This salad, without vinegar dressing, is delicious and flavorful. To prepare, you'll need:

• 15 crispy medium cucumbers;
• 3 heads of red onion;
• 5 cloves of garlic;
• 100 grams of rock salt;
• 1 tablespoon of citric acid for each jar;
• you also need 2.5 cups of sugar;
• 1 tablespoon mustard seeds;
• 1 tablespoon turmeric;
• 1 teaspoon dried dill;
• 1 glass of ice.

Method of preparation:

1. Cut the cucumbers into 5-millimeter-wide slices, finely chop the onion, and grate the garlic. Combine the vegetables in a saucepan with ice. Press for 4 hours.
2. Add spices, including turmeric and mustard, to the pan. Bring the salad to a boil over high heat. Drain the resulting liquid.
3. Place vegetables with spices and citric acid in jars and pour the marinade over them.
4. Sterilize the jars for 20 minutes and seal. Turn them upside down and let them cool at room temperature.

Method without sterilization

For such a delicious salad you will need:

• 2 kilograms of cucumbers;
• 1 onion;
• 1 head of garlic;
• 2 tablespoons of salt;
• 3 tablespoons of sugar;
• 1 tablespoon mustard seeds;
• 1 teaspoon turmeric;
• 100 milliliters of vinegar;
• 1 cup vegetable oil.

Recipe:

1. Slice the cucumbers, cut the onion into half rings, and grate the garlic. Combine the vegetables, add salt, sugar, vinegar, oil, turmeric, and mustard. Mix thoroughly and press for 5 hours.
2. Place the vegetables and spices over high heat, bring to a boil, and simmer for 15 minutes. Pour the finished salad into sterilized jars and seal with lids.

How to properly store cucumber salad

Preserving the quality and flavor of a herbed cucumber salad is easy if you follow a few simple rules. Jars can be stored in either a cellar or an apartment if:

• they are located away from heating devices;
• the jars are not exposed to direct sunlight;
• The product is not left on the balcony at temperatures below 0 degrees.

Ideally, pickled cucumbers are best stored in a pantry or on a shelf, along with other preserved vegetables. If the salad is more than three years old, it's best not to eat it. Opened jars should be refrigerated for no more than three weeks.

Conclusion

Cucumbers with turmeric and French mustard make a wonderful winter appetizer for the table. The only drawback of this method of preserving is that no matter how many jars you make, you never get enough.