Swedish Cucumber Mix
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 12 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg cucumber (s) or pickles
- 1 large onion (s)
- 1 red pepper (s)
- 1 green pepper (s)
- 1 teaspoon, heaped horseradish, grated
- 1 dl vinegar - essence (24%)
- 3 dl water
- 4 dl sugar
- 1 teaspoon, heaped salt
- 1 teaspoon, heaped mustard seeds, crushed
Print Recipe
Pin Recipe Instructions
- Wash the cucumbers thoroughly under running water.
- Peel the onion. Wash and core the peppers.
- Chop or grate everything in the food processor or by hand into very small pieces - no pulp.
- Boil water, vinegar, sugar, salt, and mustard seeds in a larger saucepan. Stir in the cucumber and pepper mixture. Let it simmer gently by a third without the lid. About 30 minutes. In between stir in the grated horseradish.
- Heat at least 6 clean glasses (250 grams each with a twist-off lid) in a water bath.
- Fill the clean, hot jars with the cucumber mixture, seal it tightly, and turn it upside down on the lid for a few minutes. Turn the jars the right way up and notice that the lids come in with a pop.
- Keep the glasses cool.
- The cucumber mix is suitable as an accompaniment to meat, meatballs, fish, mashed potatoes or directly on bread.
- After a few days of rest, the cucumbers are well drawn and ideally suited for consumption.
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