John Myers
Mustard Pickles with Ginger
The perfect mustard pickles with ginger recipe with a picture and simple step-by-step instructions.
Mustard pickles with ginger
- 4 3 – 4 Schlangengurken ( fertig geputzt ca. 1000 g )
- 500 g Onions
- 1 bunch Dill
- 50 g Ginger
- 1,5 tsp Coriander powder
- 1,5 tsp Black peppercorns
- 3 tbsp Mustard seeds
- 3 tsp Salt
- 300 g White rock sugar
- 300 ml Apple Cider Vinegar
- 500 ml Water
- 4 700 ml screw-top jars
- Peel the cucumber with a decorative peeler, cut lengthways, halve, scrape out the pulp with a small spoon and cut into bite-sized pieces. Peel, halve and slice the onions. Clean, wash, shake the dill and roughly cut up. Peel the ginger and dice very finely. Layer the cucumber pieces, dill and onion slices / rings in hot rinsed glasses. Apple cider vinegar (300 ml) with coriander powder (1.5 teaspoons), diced ginger (50 g), black peppercorns (1.5 teaspoons), mustard seeds (3 teaspoons), salt (3 teaspoons), white sugar candy (300 g) and water ( 500 ml) until the sugar has completely dissolved. Pour the hot brew up to the brim in the glasses, close with the screw cap and turn it over on the lid. Let the glasses soak for at least 1 week.
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