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Mustard pickles

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Ingredients for 1 servings:

  • 3 kg cucumber(s), cleaned pieces
  • 150 ml vinegar essence
  • 750 ml water
  • 500 g sugar
  • 80 g mustard seeds
  • 30 g salt
  • 15 peppercorns
  • 15 allspice berries
  • 10 juniper berries
  • 4 bay leaves
  • 1 clove(s) garlic, can be more
  • 2 small chili peppers
  • 4 m.-large onion(s)
  • 1 handful of dill, fresh
  • 1 handful of dill flowers with seeds, ripe

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Peel onions, halve, and thinly slice. Dice chili peppers. Crush or finely chop garlic. Peel ripe, yellow cucumbers, halve them, and scoop out the seeds with a spoon. Cut into 1-2cm thick strips. Bring vinegar to a boil with water, spices, and remaining ingredients. Add cucumber pieces and simmer for 10 minutes until translucent. While hot, pour into screw-top jars, seal tightly, and let stand upside down for 10 minutes. Shelf life: approximately 1 year.

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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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