Mustard Pickles My Way

Peel the cucumber, cut lengthways and carefully scrape out the seeds with a spoon. Then cut the cucumber halves into pieces approx. 1-2 cm thick, sprinkle with salt, cover completely with water and place in the refrigerator overnight.

Pour the cucumber pieces onto a sieve and drain them well before pouring them into the cleanly rinsed mason jars. Add 1/2 teaspoon of salt, 3 heaped teaspoons of sugar, 2 teaspoons of mustard seeds, 2/4 of an onion and 1 dill flower to each glass. Dilute the cucumber infusion with 1 1/2 L water and fill each glass to the brim with this vinegar mixture. If you have layered the cucumbers well, a bottle of cucumber infusion is enough for 6 glasses (a.1 liter).

Fit the jars with rubber rings, lids and clips, making sure that the edge of the jar is clean before closing it! Place the mustard pickle jars in an automatic boiling machine with cold water, they should be 3/4 of the water. Heat the thermometer to 80 ° and sterilize the cucumbers for 20 minutes at 80 °.

When the boiling time has expired, take the jars out of the boiling machine .. cover with a tea towel and let them cool down. Then store the mustard cucumbers in a cool and dark place (cellar) .. after approx. 6 weeks they are drawn through and have become slightly discolored, the white cucumber pieces now appear almost transparent and are now ready to eat.

Mustard cucumbers go well with all kinds of potato dishes, or simply as a snack at dinner! ;O)

In this way you can keep the mustard cucumbers for up to a year, or even longer if the temperature is cool.