You can preserve the cucumber harvest for the winter by salting and pickling. There are a large number of recipes for preparing pickles for cucumbers. In one marinade, vegetables turn out juicy and crispy, in another, they taste spicy and sweetish. 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 flavor. Therefore, the vegetables are hard and crispy. This successful combination of ingredients will allow you to diversify your everyday menu and surprise your guests during the holidays.
What ingredients will you need?
The first thing you need to prepare the preparation is cucumbers. The main product must be carefully selected. Small, regularly shaped cucumbers are ideal. This will allow them to be placed more compactly in containers.
Fresh cucumbers are not suitable for preparing the preparation. They should wilt. It is enough to lie in a warm room for a day.
Next, you need to choose the seasonings themselves. Turmeric is sold at any spice stall and is a versatile addition to a variety of dishes. Its distinctive feature is its bright yellow color. You can buy it by weight, or you can buy it packaged in bags at the supermarket.
Depending on the recipe, mustard can be used in grains or ground.
Variations for preparing salad for the winter
Cucumbers should not be considered a monotonous snack. When properly prepared, they can be used to make various tasty preparations. Let's look at a selection of the most successful recipes.
Spicy snack recipe
The yield is one and a half liters.
Compound:
- 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.
Method of preparing the workpiece:
- Picked cucumbers must be given time to wilt.
- Wash and place on a towel to absorb excess liquid.
- Cut each cucumber lengthwise into wedges. If the vegetable is large, then first cut in half and then into columns.
- Peel the garlic and pass through a press.
- Wash the dill sprigs, remove the yellowed leaves and finely chop. Combine with garlic pulp.
- Add all dry ingredients and mix. Next, pour in the oil and vinegar and mix thoroughly again.
- Add the spicy mixture to the container with cucumbers and stir. Spices should be evenly distributed throughout the workpiece.
- Cover and let sit for 48 hours.
- Rinse the jars well with soda and rinse. Leave over steam for 5 minutes.
- Fill the containers with salad and pour the resulting juice on top.
- Place a kitchen wooden board in a large saucepan and place a towel on top.
- Place the jars one after the other. 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 boiling.
- Boil water over medium heat, then reduce heat and simmer for a quarter of an hour.
- Carefully remove the jars and screw them on.
- Wrap in 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 pre-prepared cucumbers into slices.
- Add all remaining ingredients and mix well.
- The cucumbers should give juice.
- Place into prepared containers and cover with lids.
- Sterilize in a vessel for twenty minutes.
- Seal tightly.
Marinated 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 must be planted after harvesting; this will take about a day.
- Rinse and soak in water for 10 hours.
- Wash and sterilize jars and lids.
- It is recommended to cut off the tails. Some don't.
- Prepare all ingredients.
- Distribute all ingredients and spices into containers.
- Fill containers with cucumbers.
- While preparation is underway, you need to boil water.
- Cucumbers must be filled three times.
- The first time, pour boiling water and let stand for 20 minutes.
- Drain the water into the sink.
- Boil the water again and pour over the cucumbers. Let stand for 15 minutes.
- Add the brine ingredients and refill the jars to the top.
- Seal tightly using a can opener.
- Screw-on lids can be used.
Dressing without vinegar
Calculation of products for one liter jar:
- cucumbers;
- dry mustard - 1 tbsp. l.;
- favorite spicy herbs;
- pepper, cloves;
- salt - 2 tbsp. l.;
- sugar - 1 tbsp.
Cooking method:
- Soak the cucumbers in cold water for 3 hours.
- Cut off the ends and prepare the greens.
- Pre-prepare the jars by removing germs from them.
- Place 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 the crystals disappear completely.
- Fill the containers a little short of the top.
- Sprinkle mustard on top and cover with plastic lids.
- Store refrigerated for several months.
Method without sterilization
Ingredients:
- main product - 1.5 kg;
- onion - 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, using a paring knife, cut the cucumbers into stripes.
- Cut into slices.
- Peel the onion and cut it in the same way, dividing it into rings.
- Mix the resulting ingredients.
- Add a little salt and mix well again.
- Cover with a lid and leave to release the juice.
- Wash the jars and heat in the microwave.
- Boil metal lids for 10 minutes.
- The released juice must be strained into a separate container.
- Pour in vinegar, salt and remaining spices.
- Boil over medium heat.
- Pour liquid over cucumbers.
- Place on the fire and cook, stirring continuously, until the vegetables change color.
- Distribute the hot salad into jars.
- Seal tightly using a seaming wrench.
Salad is an excellent addition to meat dishes. Source of vitamins and nutrients. Stores well all winter.
How to properly store cucumber salad
If all rules and proportions were followed during canning, then the hermetically sealed salad can be stored at home. The main task is that the workpieces must be placed away from heat sources. Exposure to high temperatures will lead to increased proliferation of microbes and damage to the workpiece.
Ideal conditions for storing preserved food are in a cellar or basement. Jars under nylon lids are stored in the cellar or in the refrigerator.
If there is no characteristic sound of air entering when opening the can, then it is not recommended to eat the product. The contents of the jar must be thrown away if the jar is swollen.
