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Green cucumbers – mustard pickles

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Ingredients for 1 servings:

  • 5 kg cucumber(s)
  • 500 g mustard
  • 250 g sugar
  • 100 g salt
  • 750 ml vinegar (spice spray)
  • 1 liter of water
  • n. B. Spice mix (cucumber)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

according to an old GDR recipe

If you like, or are using store-bought cucumbers, you can peel them, but this isn’t necessary for this recipe. Slice the cucumbers and put them in jars. Add the pickling spice/cucumber seasoning (onion, mustard seeds, bay leaves, dill, etc.) to the cucumbers. I use one sachet of spice mix and use 1 teaspoon per 1 liter. Bring the liquid to a boil and let it cool again, then pour the cucumbers into the jars, seal them, and let it marinate for at least a few days. The mustard makes the liquid look less presentable than it does in the store, but the cucumbers taste much, much better. Tip: This works with zucchini too. I’ve tried it, and it tastes delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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