in Germany

Sweet and sour mustard pickles

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Ingredients for 1 servings:

  • 2 kg cucumber(s), firm
  • ½ liter white wine vinegar
  • ½ liter of water
  • 500 g sugar
  • 1 tbsp mustard seeds
  • 1 tsp spice mix (cucumber pickling spice)
  • 3 tsp salt
  • 1 onion(s), cut into rings
  • 1 bunch dill, fresh

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 38 minutes

Grandma Lene’s home recipe

Peel the cucumbers, quarter them lengthwise, remove the seeds, and cut them into approximately 5 cm pieces. Layer them in jars with twist-off lids along with the onion and dill. Boil the water, vinegar, sugar, salt, mustard seeds, and pickling spice for 3 minutes while still hot, then fill the jars to within 0.5 cm of the rim. Seal immediately. If you prefer the cucumbers softer, you can boil them in the water and vinegar mixture with the onion and spices, but without the dill, for 3-5 minutes. Then layer them in the jars along with the dill and fill with the hot liquid.

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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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