Cucumbers with turmeric
6 servings
30 minutes
Cucumbers with turmeric are a delightful snack from Russian cuisine that combines the freshness of cucumbers with the warmth of spices. Turmeric gives them a golden hue and a slight bitterness, while the marinade with vinegar, garlic, and mustard seeds creates a rich aroma. This pickling method has deep roots in traditional Russian gastronomy, where spices were used not only for flavor but also for health. These cucumbers will adorn the festive table, pair excellently with meat and potato dishes, and make a wonderful snack with rye bread. Their crunchy texture and rich taste make them a favorite addition to meals, especially in cold weather.
1
Peel the cucumbers. Cut the large ones into sticks, the small ones can be used whole.
- Cucumbers: 20 pieces
2
Place dill, currant and cherry leaves, 2 cloves of garlic at the bottom of the jar, and tightly pack the cucumbers.
- Dill: to taste
- Blackcurrant leaves: to taste
- Cherry leaves: to taste
- Garlic: 2 cloves
3
Marinade: 4 cups of water, 1 cup of sugar, 2 tablespoons of salt, 180 ml of 9% vinegar, 1 teaspoon of turmeric, and 1 teaspoon of mustard seeds. This is enough for about three liter jars. Bring the marinade to a boil and pour over the cucumbers.
- Water: 4 glasss
- Sugar: 1 glass
- Salt: 2 tablespoons
- 9% table vinegar: 180 ml
- Turmeric: 1 teaspoon
- Mustard seeds: 1 teaspoon
4
Sterilize the jars with cucumbers for 5 minutes and seal them.
