John Myers
Mustard Cucumber (pickled Cucumber) According to Grandma’s Recipe
The perfect mustard cucumber (pickled cucumber) according to grandma’s recipe recipe with a picture and simple step-by-step instructions.
- 2500 g Land cucumbers
- 4 tablespoon Salt
- 1 Pillowcase
- And then another
- 2 stem Dill
- 4 tablespoon Sugar
- 4 tablespoon Yellow mustard seeds
- 1 tablespoon Colorful peppercorns
- 4 Bay leaves
- 6 tablespoon Vinegar essence
- 1 Horseradish root
- 1,5 liter Water
- 3 Onions
- 1 Stone pot
- The recipe is a bit complex but it is worth it, by the way, these cucumbers are called “SCHLUPPERGURKEN” because they are sniffed out.
- So first the cucumbers are peeled and then divided lengthways and the seeds are scraped out with a spoon and then the cucumbers are cut into bite-sized pieces, put in a large bowl and sprinkled with the salt. Now the cucumbers for at least 24 hours ditched.
- The next day, the cucumbers are put into a clean pillowcase and hung up to dry, which takes about 10 hours. I hung the cover on my clothes rack and placed a bowl under it. Grandma’s sack of cucumbers ended up in the laundry room over the sink.,
- During this time you can peel the onions and roughly divide the horseradish, peel and dice and prepare the remaining ingredients.
- When the cucumbers are dry, put half of the onions of the horseradish, pepper and mustard seeds in a stone pot and put the remaining ingredients on top.
- Heat the water and season with sugar, salt and vinegar and bring to the boil. Carefully season to taste. The brew must be too strong, as it absorbs into the cucumbers and spreads out, now slowly pour the brew over the cucumbers until everything is nicely covered is.
- Now the stone pot is covered with a plate and ignored for 2 to 3 days. Then you can try. When the cucumbers are cold they will keep for about 3 weeks I will reduce half of them. To do this, layer the cucumbers in jars, pour the stock and boil the jars in an automatic cooker for 5 minutes.
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