Pickling mustard pickles is not as complicated as it sounds at first. Here comes a great autumnal recipe for pickled cucumbers in a jar that is guaranteed to succeed!
This time I have for a change something completely different for you: pickle mustard cucumbers. My mother has told me a great recipe for pickling cucumbers.
I would like to share this with you. Maybe one or the other gets a taste for it and can't stop - At least that's how I feel :)
Gardening enthusiasts like me know the problem: first you can not harvest anything, and then suddenly everything at once and masses of the same vegetables.
So easy you can make sauerkraut yourself!
My mom always has tons of cucumbers in late summer. And because absolutely no one can eat them anymore, a solution must be found. A particularly tasty one is pickling mustard cucumbers.
Table of contents
Why you should pickle mustard pickles
Pickled cucumbers go well with bread and spreads and bring variety into the meal.
Additionally, they are free of artificial ingredients and sugars often found in store-bought pickled vegetables.
If you feel like pickling mustard pickles, you can try a whole range of recipes.
There is no right or wrong basic recipe for pickling mustard pickles. No wonder: everyone has a different taste.
Preserving tomatoes has never been so easy!
You can use many different spices, herbs and heat levels. I present you the best recipe for homemade mustard pickles. Also suitable for beginners :)
If you love canning or preserving vegetables, fruits, and more, I highly recommend the book the preserving bible at Amazon* to view. You'll find 325 recipes and tricks for preserving, pickling and fermenting.
I have myself the preserving bible at Amazon* and have been using them since last year. I've already made lots of recipes with it, such as pickled gherkins, tomato sauce and baked apple spread.
What kind is the best for pickling mustard cucumbers
There are snake cucumbers, field cucumbers (also called land cucumbers) and braised cucumbers. What is the difference? Snake cucumbers are very long and huge - they are the classics in the supermarket. They are very good for salads or as snacks. But not for soups or mustard pickles.
Whipped cucumbers have a very high water content, which makes them very mushy when you pickle them. Comparatively, they also have little flavor.
Braised and field cucumbers have firm "meat". It does not become mushy with heat and does not disintegrate. Really good mustard cucumbers have bite and remind of crunchy pickles in terms of consistency.
Make sour cucumbers yourself (mustard cucumber recipe)
Ingredients
- 300 ml Pickling vinegar
- 2 big cucumbers
- 4 Garlic cloves
- 1 large onion
- 4 Bay leaves
- 4 EL Mustard seeds
- 2 Chili peppers
- 1 large Paprika
Anleitung
- To prepare the pickled mustard cucumbers, you need to peel the cucumbers and cut them in half. Scrape out the seeds and the inside of the cucumber with a spoon. Cut them into strips 2 cm thick.
- Put the cucumbers in a bowl, salt firmly and let stand for 1 hour. Pour off the cucumber water.
- Coarsely chop bell bell pepper and onion, peel garlic
- Remove the seeds from the chili pepper - be careful not to get at the seeds, it can be very painful! (Tip: disposable gloves help)
- For the mustard pickles, first put the mustard seeds into the jar. Now add all the other ingredients to the jar: garlic, herbs, paprika, chili and cucumbers and mix well so that it becomes colorful.
- Bring the pickling vinegar to the boil briefly and fill the jar to the brim with it.
- Screw the jar tightly and let it cool down. Now you need to store the jars in a cool and dark place for at least two weeks - preferably in the refrigerator or cellar.
Notes
- 9.6 grams carbohydrates
- 2.6 grams protein
- 0.5 gram fat
Nährwerte
How long shelf life home pickled mustard cucumbers
Well, I have to be honest: With me the sour cucumbers do not last long. I have to protect the jars rather not to have any more before October :)
With proper storage, you can benefit from pickling mustard cucumbers for a year. Make sure that the jars are not exposed to sunlight. The best place is a storage cabinet or pantry that protects from light.
You can also store the jars in the cellar or in the refrigerator.
If you have opened the jar, it must be stored in the refrigerator. It is best to eat the cucumbers within a week. That's why it's worth making small jars. You can also get more variety. Just change the herbs and you can also play with the degree of sharpness.
What spices are suitable for pickling mustard cucumbers
So as I said, recipes are a dime a dozen. But you can mix up a recipe that suits you perfectly.
Here come spices and ingredients for homemade mustard pickles, which are particularly good:
- Mustard seeds (mandatory!)
- Bay leaves
- Oregano
- Thyme
- Dill
- Onion
- Garlic
- Chili, Pepper
- Peppercorns
- Horseradish
- Turmeric
Our conclusion
Pickling mustard cucumbers provides variety in autumn and winter. It's not that complicated. And: Homemade it just always tastes best :)
By the way, homemade is always a great souvenir or Christmas gift. Enjoy it and good luck!
To browse further:
* Advertising & affiliate links: Our website is financed by advertising and affiliate links. As a partner of linked stores (e.g. Amazon) we earn from qualified sales.
Read more