It’s hard to find a hostess who doesn’t have her own recipe for pickled cucumbers. We believe that the Eastern Slavs in the preparation of this dish have no equal. And few people know that the best recipes for this treat come from Germany. The Germans improved the traditional Slavic recipes for pickled cucumbers and made them famous all over the world. Try the famous German mustard cucumbers too!


  • 3 kg of gherkins;
  • 2 tsp mustard;
  • 1 medium onion;
  • 6 peas of allspice;
  • 2 cloves;
  • 3 leaves of tarragon;
  • 3 bay leaves;
  • 5 liters of water;
  • 1 liter 9% bite;
  • 250 g of salt;
  • 500 g sugar.

You will also need 5 glass jars (1L) and 5 metal lids.

Cooking steps:

  • First, sterilize the jars. Then put mustard seeds on their bottom.
  • Chop fresh dill and onion (the onion should be in half rings) and add this to the mustard.
  • Also put pepper, cloves, bay leaves and tarragon leaves in jars. Put the cucumbers on the spices. Lay their banks as close as possible to each other.
  • Next you need to do the marinade. It is prepared very simply: water, vinegar, salt and sugar are heated over medium heat. When it boils, turn it off and let the marinade cool down. The cooled liquid is poured into jars so that it completely covers the gherkins.
  • Sterilize full jars again over low heat for 15-20 minutes.
  • Close banks. 2-3 months they should be in a cool place (cellar, pantry).

Enjoy your meal!


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