in

Stock: Mustard Pickles

5 from 6 votes
Course Dinner
Cuisine European
Servings 1 people
Calories 22 kcal

Ingredients
 

  • 1800 g Cucumber
  • 2 Onions
  • Per glass each:
  • 1 Bay leaf
  • 1 tsp Mustard seeds
  • 0,25 tsp Cubeb pepper
  • 0,25 tsp Pepper berries pink
  • 0,25 tsp Coriander seeds
  • 2 Juniper berries
  • 1 tsp Dill
  • For the brew:
  • 500 ml White wine vinegar
  • 750 ml Water
  • 1 tbsp Salt
  • 400 g Rapeseed honey
  • Extras for the glasses:
  • 2 small Red chilli
  • 1 Chinese garlic
  • 2 small Fresh ginger

Instructions
 

  • I looted my greenhouse today and my harvest was 7 huge salad cucumbers, some weighing almost 1 kg. I turned two cucumbers into shake cucumbers according to Mimi's recipe, two will be served as warm vegetables this evening and the rest will go into the jar.
  • To do this, wash and peel the cucumber, cut in half and core with a spoon. Cut the cucumber into finger-width slices. Peel the onion and cut into half rings. Prepare the glasses, wash them very hot and let them dry upside down on a towel. (Do not dry off to avoid fibers and the like in the glass)
  • When the glasses are dry, turn them over and place a bay leaf in each glass. Fill the glass halfway with pieces of cucumber and add the spices and onions. I had 7 glasses.
  • In 2 glasses each came a piece of ginger and 1/4 Chinese garlic. In the next two glasses there was a small hot chilli pepper that I picked in with a fork and 1/4 piece of garlic. The last three are left without extras.
  • Now layer the last cucumbers in the jars and press really hard. For the brew, mix vinegar with water, salt and honey and bring to the boil. Skim off the brew. Then fill the jars with the broth to the brim and close the jars tightly.
  • Sterilize the jars in a preheated oven at 160 ° C for 45 minutes. To do this, place the glasses in the drip pan on a towel and fill the drip pan halfway with water. After the time, let it cool down in the oven.
  • Before serving, the cucumbers have to soak for 2-4 weeks. I wish you bon appetite.
  • On the 2nd picture you can see the pickles made from Mimi's recipe

Nutrition

Serving: 100gCalories: 22kcalCarbohydrates: 2.2gProtein: 0.9gFat: 0.7g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Knight Steak with Catapult Balls

Swiss Chard with Jacket Potatoes and Raw Vegetables