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Mustard Pickles – Grandma Thea's Best

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Ingredients for 1 servings:

  • 10 kg cucumber(s), preferably yellow
  • 1 bottle of vinegar essence, 25%
  • 750 g sugar
  • 120 g salt
  • 100 g mustard seeds
  • 10 pieces of fresh horseradish, each 3 cm long

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

simply delicious

Peel large cucumbers, preferably yellow ones, halve them, and remove the seeds with a spoon (5 kg without peel and seeds). Cut the cucumbers into chunks (somewhat larger pieces). Add vinegar, sugar, salt, mustard seeds, and horseradish, stir well, and let stand overnight. The next day, pour into 1-liter jars (you’ll make 9 jars) and boil for 20 minutes at 95°C.

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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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