Spreewald gherkin pickleds with mustard seed
Ingredients: - 5 kg cucumbers or peeling cucumbers (view picture.)
- 12 soup spoons of sugar
- 100 grams of mustard seed
- 375 ml of vinegar
- 3 soup spoons of salt
- 3 middle onions
- 1/2 middle one bar
- Horseradish
- Glasses for preserving
Preporation
Wash and peel the cucumbers.
Remove the seeds out of the center of the cucumber and cut them into pieces.
Cut Onions in half rings.
Peel and grate horseradish.
Mix and let the cucumbers, all ingredients and spices rest overnight.
The juice has formed now. Fill into glasses and boil it for 10 minutes.
Simply exquisite.
Remove the seeds out of the center of the cucumber and cut them into pieces.
Cut Onions in half rings.
Peel and grate horseradish.
Mix and let the cucumbers, all ingredients and spices rest overnight.
The juice has formed now. Fill into glasses and boil it for 10 minutes.
Simply exquisite.
Book recommendation
Some recipts and a description how the cucumber came to the Spreewald are shown in the small book "Spreewälder Gurkenbüchlein". books about Spreewald in the Shop
(German Edition)
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