Mustard Pickles

Peel the cucumbers, cut in half, remove the pith and seeds, cut into quarters, cut into finger-length pieces. Put them in layers with enough salt in a suitable bowl, weigh them down, let them stand for one night, drain them, dab the pieces with dishcloth. Make infusion of 750 ml white wine vinegar (6% strength), 750 ml water, 10 g salt, 50 g sugar and 2 bay leaves, remove bay leaves. Briefly bring cucumbers to a boil in the solution and divide evenly among prepared screw-top jars.

Add remaining spices: 10 shallots, 4 tbsp. mustard seeds, 4 tbsp. basil, 4 tbsp. tarragon, 4 tbsp. horseradish, cut into cubes, 12 peppercorns and 8 allspice seeds proportionally on top and fill to the brim with hot liquid, close.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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