Pickled Sour Pickles: Easy Pickled Pickles Recipe
By Aline Neisner
When pickling mustard cucumbers, it doesn’t matter which type of cucumber you use. Whether it’s country cucumbers, pickled cucumbers, salad cucumbers or baked cucumbers, you can make delicious pickled cucumbers with this simple recipe.
Many hobby gardeners look forward to the harvest season when the herbs, fruits and vegetables they grow can finally ripen and be harvested. But often, you harvest so much that you can’t eat everything in time.
When stored optimally (cool and dark), cucumbers will keep for several days, but will lose their freshness and flavor over time. In addition, they are not only delicious in salads, but can also be used in other ways and at the same time can last a long time.
For example, how about quick and easy recipe Mustard cucumbers for pickling? They are not only for health, but also can make a number of dishes. They make a great addition to hot dogs, burgers, sandwiches, potato salad, pickles, herring/mahiette filet, or potatoes and quark. Of course, you can have them as a snack between meals.
Yellow mustard cucumber: recipe
In addition to the ingredients, you will need kitchen tools such as a sharp knife, a cutting board, a pot, a measuring cup, a kitchen scale, and several jars for salting gornica.
To prevent bacterial contamination on the one hand, and to extend shelf life on the other hand, glasses should be thoroughly rinsed with vinegar before use.
Mustard pickle recipe ingredients
The given ingredients yield eight glasses of 250 milliliters each:
- 2 kg of cucumbers
- 400 ml of white wine vinegar
- 400 ml of water
- 50 g of mustard seeds
- 50 grams of pepper
- 50 grams of sugar
- 3 tablespoons of salt
- 2 onions
Mustard pickle recipe put up
1. Step: Cucumbers are washed well, peeled and cut into slices or small pieces. Depending on your preference, the cores can also be removed.
2. Step: Peel the onion and cut into small rings.
3. Step: Cucumber slices, onion rings and dill are now layered in jars.
4. Step: Boil water, vinegar, mustard and pepper, sugar and salt in a saucepan and boil for three to five minutes.
5. Step: Hot boiling is poured directly over the cucumbers into the jars, leaving about half a centimeter of space to the edges. Close the jars tightly and turn them upside down.
Mustard cucumber: tips and clarification
1. Tip: Before consumption and for optimal flavor, containers of cucumbers should be stored in a cool, dark place for a few weeks to allow the cucumbers to ripen properly. Properly stored and sealed, mustard will last for about a year.
2. Tip: If you want the cucumber to be a little softer, you can boil it in step four. Then they are divided between the glasses and poured with aromatic water.
3. Tip: Garlic, thyme, ginger, coriander or honey give mustard a special aromatic note. Depending on your preference, these ingredients can be added to the glasses.
4. Tip: Before bottling, sprinkling with salt and leaving to steep for an hour will make the cornina slices even more spicy.
5. Tip: Sugar cannot be substituted in this salted fish recipe as it not only serves as a seasoning but also as a preservative.
6. Tip: If you use cooked cucumbers to prepare mustard pickles, they must be peeled. Because the bark can be prickly and inedible.
7. Tip: By the way, many other types of vegetables can be preserved in this way, for example, zucchini, peppers, carrots or corn.
TAG24 wishes you an appetite!
Cover photo: Dominique Neisner