German cuisine · Salads & Mezze

Homemade Mustard Pickles

Peeled cucumber pieces cooked in a sweet-and-sour vinegar brine with mustard seeds and dill, ready after a week.

Ingredients · for 6 servings

• 2 kg pickling cucumbers (or large salad cucumbers)
• 3 tbsp mustard seeds
• 500 ml white wine vinegar
• 500 ml water
• 400 g sugar
• 2 tbsp salt
• 2 onions
• 1 bunch dill
• 2 bay leaves
• 1 tsp allspice berries

Instructions

1. Peel the cucumbers, halve lengthwise and scrape out the seeds with a spoon, then cut into pieces about 4 cm long; sprinkle with 2 tbsp salt and let drain in a colander overnight.
2. The next day, rinse the cucumber pieces briefly under cold water and pat very thoroughly dry so the brine doesn't get watered down later.
3. Bring the vinegar, water and sugar with the bay leaves and allspice berries to a boil in a wide pot and boil uncovered for 5 min. until the sugar has fully dissolved.
4. Cut the onions into fine rings, add them with the cucumber pieces to the brine and let everything simmer over medium heat for 6–8 min. until the cucumbers turn glassy but still have bite.
5. Ladle the cucumbers into clean screw-top jars with a slotted spoon, distribute mustard seeds and dill sprigs between them, and pour the boiling-hot brine in almost to the rim.
6. Seal the jars immediately, stand them upside down for 10 min. and let cool completely – after a week in a cool place the mustard pickles are ready to serve.