John Myers
Mustard Pickle
The perfect mustard pickle recipe with a picture and simple step-by-step instructions.
- 6 piece Stewed cucumbers
- 150 g Salt
- 1,5 liter White wine vinegar 5%
- 1 liter Water
- 1 kg Sugar
- 50 g Colored pepper
- 100 g Yellow mustard seeds
- 12 piece Onions
- 5 piece Umbels
- 1 tbsp Dried dill
- 3 Toes Fresh garlic
- The day before: Peel the stewed cucumbers, cut them in half, scrape out the kernels with a spoon with plenty of salt and layer them in a sealable container (bowl with lid). To let go.
- Remove the cucumbers from the juice, dab with paper towels and do not cut strips that are too narrow. Peel the (SMALL) onions and garlic.
- Heat the vinegar, water, sugar and the spices in a saucepan that is not too small. Add cucumber, onions and garlic and cook on medium heat for about 10 minutes. Season the brew again to taste – add a little more salt if necessary.
- Pour the mixture into an earthenware pot, close it and let it cool. Tastes the very next day.
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