in Recipes

Honey Mustard Pickles

updated

Spread the love

Ingredients for 4 servings:

  • 3 cucumbers
  • 2 onions
  • 1 bunch of dill
  • 500 ml white wine vinegar
  • 400 ml water
  • 5 tbsp honey
  • 300 g sugar
  • 2 tbsp mustard seeds
  • 4 bay leaves
  • 1 tbsp peppercorns
  • 6 allspice berries
  • 1 tbsp salt

Instructions

Working time approx. 35 minutes; Rest period approx. 7 days; Cooking/baking time approx. 5 minutes; Total time approx. 7 days 40 minutes

Peel, halve, and deseed the cucumbers. Cut the peeled cucumbers and onions into approximately 3 cm pieces. Place them in two preserving jars along with bay leaves and roughly chopped dill in equal parts. Bring the spices to a boil with vinegar, water, and honey and simmer briefly. After a brief cooling period, quickly pour into the jars. Caution: It’s hot! Seal airtight and wait at least a week to try. Probable verdict: Delicious!

Facebook Comments

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.

Fish roulade with white wine foam and crayfish

Vegan 'egg salad' with pasta