in Germany

Spreewald-style mustard pickles

updated

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Ingredients for 1 servings:

  • 2 ½ kg cucumber(s), large
  • 50 g mustard seeds
  • 2 tsp horseradish from the jar
  • 3 m.-sized onion(s)
  • 2 tbsp salt
  • 10 bay leaves
  • 250 ml vinegar (5% acid)
  • 125 g sugar

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 30 minutes

Peel the cucumbers and remove the seeds with a spoon. Cut the cucumbers into bite-sized pieces. Mix with salt, mustard seeds, horseradish, chopped onions, and bay leaves, and cover. Let stand overnight. The next day, bring the vinegar and sugar to a boil until dissolved. Then add to the cucumbers and mix well. Transfer the cucumbers to jars and fill with the resulting liquid. Boil for 20 minutes at 90°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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