Vinegar Mustard Cucumbers

For the vinegar-mustard cucumbers, peel the cucumbers, cut lengthwise, remove the seeds and cut into pieces about 3/4 cm thick.

Boil the pieces well in salted water and strain. Boil the vinegar and the spices as well.

Put the cucumbers in a bowl and fill with the overcooled spice solution to the height of two fingers. Let stand for 4 days.

Strain, bring vinegar to a boil, season to taste and let cool. Place the cucumbers in suitable jars. Top with vinegar and the spices and seal the jars.

If kept cool, the vinegar-mustard cucumbers will keep for 2-4 months.

Preparation Tip:

The shelf life of the vinegar-mustard pickles can be extended by burning the jars. To do this, put some high-proof alcohol in the lid, light it and close the jar as quickly as possible.

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