Summer 1946—Mustard Cucumbers

Senfgurken

Ingredients:

  • 3 kg cucumber cut in pieces
  • 150g salt
  • 1 ½ Tablespoons pepper corns
  • 3-6 bay leaves
  • 1 ½ Tablespoons wine vinegar
  • 30g sugar
  • 125g peeled shallots
  • 125g horse radish cubes
  • 5 Tablespoons mustard seeds
  • 1 bunch dill

Use big matured cucumber, peel, remove seeds, cut into pieces and rub in salt, let it rest for a day, dry with a clean kitchen towel, then layer with the other ingredients. Boil vinegar and sugar once it’s cooled down pour over the cucumber, put weight on the cucumbers and cover them.* After 8 days reheat the vinegar (boil) let it cool and pour over the cucumbers.

*Contemporary recommendation: At this point put in glasses and can them.

 

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