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
For this recipe you need late, well-grown cucumbers. If they already have a bright yellow skin, they are perfect for the jar.Such cucumbers can be bought directly from the farmer in late September and early October, or at many farmers' markets.By the way, you can also eat peppers, chili, garlic and onion!Per jar this recipe contains