Mustard Pickles

Ingredients

• Large, full grown cucumbers
• Salt
• Tarragon
• Pearl onions
• Some cloves
• Mustard seeds
• Horse radish
• Spanish peppers
• Basil
• Pepper-corns
• Wine vinegar

Method

1. 1

   Peel the cucumbers, cut in halves, scoop out the seeds and cut the vegetable into desirable pieces.

2. 2

   Cover thickly with salt and let stand overnight.

3. 3

   The next morning rub the salt off, pack the cucumbers into stone jars or cans and put all herbs and spices named between them.

4. 4

   To every quart of vinegar take one tablespoonful of salt, boil it, and when cold, pour it over the cucumbers.

5. 5

   The next day pour it off and cook it again and pour on cold.

6. 6

   Repeat this process for the third time.

7. 7

   The vinegar should cover the cucumbers by 1 to 2 inches.

8. 8

   Tie up the jars or close the cans tightly.

9. 9

   After three weeks they will be ready to serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 173. The excerpt below is the record exactly as published.

MUSTARD PICKLES. Large, full grown cucumbers Salt Tarragon Pearl onions Some cloves Mustard seeds Horse radish Spanish peppers Basil Pepper-corns Wine vinegar

Cook this with the app: pantry check, scaling, and the assistant.