Content
- Put mustard cucumbers in the stone pot - a pleasure in the tried and tested way
- Stone pot for cucumbers
- Tips
- Wash out and rinse hot
- Pickled cucumbers or cucumbers?
- Only the pulp is needed
- The taste buds of cucumbers
- Recipe for mustard cucumbers in a stone pot
- preparation
- durability
- Conclusion for fast readers:
The stone pot gives the mustard cucumbers a vintage touch
Put mustard cucumbers in the stone pot - a pleasure in the tried and tested way
Mustard cucumbers in the stone pot have a long tradition. Quite rightly, because the stone pot is an ideal container for a heap of small cucumber pieces, which are waiting for a change in taste. Anyone can dare to put in this delicacy with the right recipe.
Stone pot for cucumbers
A stone pot has many advantages, which is why it has been used for decades for pickling cucumbers. To this day, many people continue to hold on to this tradition. In terms of sustainability, it is currently being discovered by the younger generation. These are the plus points at a glance:
Mustard cucumber lovers would also swear that they just taste better from a stone pot - whatever that may be.
Tips
Use a stone pot with rim for water. The water envelops the lid, thus protecting the contents from the ingress of harmful germs.
Wash out and rinse hot
Even a large stone pot has to be cleaned well before use. This works best with hot water and a few spoons of soda. This solution is placed in the stone pot and left so first.When the water has cooled down slightly, it can be cleaned from the inside with a brush. Then the stone pot is rinsed out with plenty of water.
Pickled cucumbers or cucumbers?
Most recipes for pickled cucumbers require small cucumbers. Mustard cucumbers, however, are made from cucumbers. Unlike a salad, the specimens for mustard cucumbers may mature on the plant for a long time. If they are thick and yellow, they are especially delicious in combination with mustard. Autumn is the time of the ripe cucumbers and therefore the best time to put them in as mustard cucumbers for the winter.
Only the pulp is needed
Cucumbers are peeled and gutted, because only the remaining pulp comes into the stone pot. If the cucumbers have little or only soft cores, as is often the case with green specimens, they may stay tuned. The pulp is cut into pieces before being put in, but they do not necessarily have to have a bite-sized size.
The taste buds of cucumbers
Mustard seeds are the main ingredient, so they are always present in large quantities in mustard gherkins. In addition, other herbs and spices complement the mustard flavor harmoniously. These are especially onions, garlic and horseradish, fresh dill and bay leaves, peppercorns and chili. But that's far from being all sorts of ingredients. It may also be experimented with other flavors.
Recipe for mustard cucumbers in a stone pot
For a stone pot with 5 liter capacity you need the following ingredients:
If you have a stone pot in a different size, you can adjust the quantities in the recipe accordingly.
preparation
- Cut the peeled and pitted cucumbers into smaller pieces. Remove the onions from the peel and cut into rings. Peel the horseradish and finely grate it on a kitchen grater. Wash the dill clean, but it does not have to be cut. Put cucumbers, onions, horseradish and dill alternately in the stone pot. Mix the vinegar with the remaining ingredients. Stir the solution several times until salt and sugar are completely dissolved. Pour this spice broth into the stone pot to the cucumbers. The content is initially only partially covered by this liquid. Do not worry, more juice will leak out of the cucumbers over time. Fill the rim of the stone pot with some water and put the lid on it. So the stone pot is hermetically sealed. Store the pot in a cool place for about 4 days. During this time, stir the contents daily so that all pieces of cucumber come into contact with the spice juice.
durability
Mustard cucumbers in the stone pot are stable for several weeks.