Spreewald-style mustard pickles

Ingredients for 1 servings:

• 3 kg braised cucumber(s)
• 100 g salt
• 1 liter white wine vinegar, 5 – 6% acidity
• 250 g sugar
• 100 g mustard seeds
• 4 bay leaves
• 4 dill blossoms
• 30 g fresh ginger
• 60 g horseradish, fresh

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Peel the pickled cucumbers, halve them, and remove the seeds with a spoon. Cut the cucumber halves into 2-3 cm thick slices, sprinkle with 100 g of salt, and cover and let steep for 12 hours. Heat 1 liter of white wine vinegar with 250 g of sugar until the sugar has dissolved. Then let the vinegar mixture cool. Wash 30 g of fresh ginger root and 60 g of fresh horseradish root and cut them into thin slices (without peeling). Drain the pickled cucumbers well and then pat them dry. Layer them in a jar (approx. 2 liters) with 100 g of mustard seeds, 4 bay leaves, 4 dill flowers, ginger, and horseradish and pour the vinegar mixture over them. Let the cucumbers steep for 24 hours. After 12 hours, drain the mixture, bring back to a boil, and then let it cool again. Pour the mixture over the cucumbers again. Seal the jar, refrigerate, and let steep for at least a week. Absolutely delicious cucumbers, with their special flavor from ginger and horseradish. I found this recipe in an old booklet and have been using it ever since. My guests are always delighted with these cucumbers.