Honey-mustard-cucumber Sticks, Slightly Hot

5 from 7 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 2 people


  • 550 g Pickles for pickling
  • 175 ml Wine vinegar
  • 150 ml Water
  • 190 g Honey
  • 2,5 tsp Salt
  • 1 tsp Chilli flakes
  • 1,5 tbsp Mustard seeds
  • 3 Juniper berries
  • 10 Black peppercorns
  • 2 tsp Finely chopped dill
  • 1 small Onion


  • First, fill 2 screw-top jars with a height of 11 cm and a diameter of 8 cm and their lids with boiling and let stand until they are needed.
  • For the stock, peel and halve the onion and cut the halves into thin slices. Then put together with vinegar, water, honey and all the spices in a saucepan and bring to the boil once briefly.
  • Wash the cucumbers (do not peel them), remove the stem and flower ends, cut them in half lengthways, halves into thirds (for thicker quarters) and cut these sticks to the height of the glasses. With me, the cucumbers naturally had this measure. Then empty the germ-free jars, fill them 1/3 with the stock including the spices, place the sticks tightly upright (press the last ones in) and then fill the jars up to the brim with the stock and close tightly.
  • Preheat the oven to 170 ° O / bottom heat. Put the glasses in a saucepan, fill it 2/3 full with boiling water and place them on the 2nd rail from below on the tray in the oven. "Waking up" takes about 30-40 minutes. Then take the pot out of the oven and let the glasses cool down on a cloth. After cooling, they are ready to be eaten ......
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Written by John Myers

Professional Chef with 25 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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