Summary

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

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Instructions

1. Wash the cucumbers thoroughly under running water.
2. Peel the onion. Wash and core the peppers.
3. Chop or grate everything in the food processor or by hand into very small pieces - no pulp.
4. 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.
5. Heat at least 6 clean glasses (250 grams each with a twist-off lid) in a water bath.
6. 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.
7. Keep the glasses cool.
8. The cucumber mix is suitable as an accompaniment to meat, meatballs, fish, mashed potatoes or directly on bread.
9. After a few days of rest, the cucumbers are well drawn and ideally suited for consumption.