Mustard Pickles

The cucumbers are peeled, quartered and, after removing the core, cut into 10 cm long (fi nger-thick) pieces, salted and left to stand overnight. Then layer them in jars with mustard seeds, peppercorns, dill, finely chopped shallots and sliced horseradish. Pour wine vinegar over them and cover with olive oil. Close the jars tightly.

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