Mustard Pickles

For the marinade, boil all ingredients (except field cucumbers and 30g salt) together and let cool. Peel, halve and seed the cucumbers and marinate them for 1 hour with about 30g salt. Put into boiling water and blanch briefly (about 2-3 minutes), drain and put into jars. Pour cooled marinade over them and seal. Turn jars upside down for about 15 minutes. The mustard cucumbers can be kept for about 6 months.

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