Mustard pickles

Ingredients for 1 servings:

• 2 ½ kg cucumber(s), yellowish-white, ripe pickling cucumbers
• 2 tbsp salt
• 1 ½ liters of vinegar (white wine vinegar)
• 375 g sugar
• 1 tbsp mustard seeds
• 3 small bay leaves
• 1 piece(s) horseradish, fresh
• 8 shallots

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

Makes 7 jars, each with a capacity of 0.45 liters. Peel the gherkins, trim the ends, and halve the cucumbers lengthwise. Scrape out the seeds and cut the flesh into 2 to 3 centimeters thick pieces. Sprinkle the cucumber pieces with 1 tablespoon of salt and let them marinate overnight. Drain the cucumber pieces. Heat 1/2 liter of water with the vinegar, the remaining salt, sugar, mustard seeds, and bay leaves until the sugar has dissolved. Strain the liquid, reserving the spices. Bring half of the liquid to a boil. Peel and slice the horseradish and shallots. Boil the cucumber pieces in the liquid in batches, then remove with a slotted spoon. Layer the cucumbers, horseradish, shallots, and spices in the well-cleaned jars, alternating them with the layers of the cucumbers. Pour in enough liquid to come up to 1 centimeter above the cucumbers. Seal the jars and refrigerate the pickled gherkins. Let it steep for at least 3 weeks.