John Myers
Pickled Mustard Pickles
The perfect pickled mustard pickles recipe with a picture and simple step-by-step instructions.
- 180 ml Mild vinegar
- 100 ml Water
- 1 teaspoon Salt
- 10 g Sugar
- 500 g Cucumber
- 1 half Onion
- 1 tablespoon Grated ginger
- 3 small Bay leaves
- 3 small Chilli threads
- 3 kl. teaspoon Yellow mustard seeds
- 1 pinch Fennel seeds
- 1 pinch Coriander seeds
- 1 tablespoon Chopped dill
- First preheat the oven to 170 degrees and pour about 2 cm of water into a deep frying pan – then boil the amount of water specified in the ingredients together with the vinegar, salt and sugar in a saucepan
- Peel and halve the cucumber – remove the kernels with a spoon – then cut into bite-sized pieces and fill into clean glasses – peel the onion, cut into fine wedges and place on top – now grate the ginger finely and add it – chilli threads, bay leaf, mustard seeds Distribute the coriander seeds and fennel seeds evenly
- Now pour the vinegar into the glasses boiling hot, close the glasses tightly and place them in the prepared water bath – wake up at 170 degrees hot air for 20 minutes, then take out and turn upside down to cool
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