John Myers
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Sweet and Sour Mustard and Dill Cucumber
The perfect sweet and sour mustard and dill cucumber recipe with a picture and simple step-by-step instructions.
- 2,5 kg Land cucumbers
- Salt
- 4 tbsp Yellow mustard seeds
- 1 tbsp Black peppercorns
- 6 piece Bay leaves
- 1 liter White wine vinegar
- 1 liter Water
- 2 tbsp Salt
- 2 piece Fresh large onions
- 200 g Sugar
- 6 piece Preserving dill umbels
- Fresh dill
- Dried dill tips
Preparation:
- Peel the cucumber and cut in half lengthways. Scoop out the seeds with a spoon.
- Now sprinkle the individual cucumber halves with salt and place in a large bowl, cover with the lid and let it steep overnight.
- The next day, rub the cucumber halves dry with a kitchen towel. Then cut the cucumber into pieces.
- Peel the onions and cut into eighths.
Get to work:
- Bring vinegar, water, sugar, salt, mustard seeds and peppercorns to a boil in a saucepan.
- Now layer the jars with cucumber and the ingredients that have not yet been used, such as umbels, dill tips, separated. Fill with dill and onion wedges.
- Pour the boiled and slightly cooled brew into the glasses. The cucumbers must be covered.
- Preheat the oven to approx. 90 ° C and insert the filled glasses in the middle. Leave in the oven for about 30-40 minutes, take out and let cool down.
- Approx. Let stand in the dark for 2-3 weeks so that they can develop their taste.
- 10th ADDITION: These are not twist-off glasses and do not have to be turned upside down because they are heated in the oven.
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