Canning mustard pickles: Make delicious supplies yourself

2024 Author: Leonars Benson | [email protected]. Last modified: 2023-12-16 16:46

Cucumbers are generally easy to cultivate. Good yields are not uncommon even in small greenhouses or in pots on the balcony. If the cucumbers are a little overripe and are already turning yellow, you can still cook them as mustard cucumbers.

How can you can your own mustard pickles?

To make your own mustard pickles, peel the cucumbers, remove the seeds, cut them into pieces and add s alt. Then cook a decoction of water, vinegar, s alt, sugar and spices. Fill the cucumbers into sterilized jars with horseradish, pour hot stock over them and close the jars. Then cook in the canner or oven.

Make your own mustard pickles

Fully ripe cucumbers or the slightly shorter country cucumbers are ideal for preserving mustard cucumbers. This special cucumber variant works best as follows:

1. First peel the cucumbers and cut them in half.
2. Take a teaspoon and scrape the core out of the cucumber halves.
3. Halve the cucumber halves again and cut each quarter into bite-sized pieces.
4. Sprinkle some s alt over the cucumbers and let them steep in a bowl for at least two hours, or preferably overnight.
5. Meanwhile, prepare the glasses. Twist-off jars or jars with swing tops are suitable for mustard pickles.

Sterilize the jars in boiling water or in the oven at 100 degrees for ten minutes.

1. Once the jars are ready, you can cook the preserving stock.
2. Boil water, vinegar, s alt, a little sugar and spices such as mustard seeds, turmeric (colors beautifully yellow), coriander seeds, fennel seeds or bay leaves. Let the whole thing cook for about 20 minutes.
3. Take the cucumber pieces out of the s alty water, dry them a little and then put them in the prepared jars. Here you can add a piece of horseradish (adds the necessary spiciness to the sweetness of the sugar). Leave 2 cm of space towards the edge.
4. Pour the hot broth over it. The cucumber pieces must be completely covered.
5. Dry the edge of the glass again and then close the glasses.

Now you can preserve the cucumber jars in the canner or in the oven.

In the preserving machine

The glasses should be halfway in the water and not too close together. Cook for half an hour at 85 degrees.

In the oven

Here the glasses in the drip pan are 2 cm deep in water. After heating up (170 degrees), cook at 100 degrees for half an hour.

After the preserving time, let the jars cool down in the kettle/oven for about half an hour, then under a cloth.