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Express pickles are the fastest pickles you can prepare. They are ready to eat the ext day.
Express pickles are not conserved in any way. You have to keep them refrigerated. They will not last any
longer than other fresh vegetables.
Express or mustard pickles are prepared from fully-grown, yellow cucumbers.
You may ask: Will those not be mushy? You know you want to
use small, green cucumbers for crunchy pickles.
With express pickles, the kick is in the mustard in combination with the
ripe fully flavored cucumber. That is why they are also called mustard pickles.
Express or mustard pickles are not crunchy but quite spicy
and make an excellent addition to any salad platter. In their native country of Germany,
you will often find a mustard pickle spiked to a piece of barbecued meat. (I have to stop writing
at this point, my teeth are dripping...)
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Spreewald Express Pickle Recipe:
You need:
- 2.2 lb (1kg) of cucumbers
- 2 onions
- 1 teaspoon of salt
- 3 table spoons of sugar
- 3 table spoons of mustard seed
- 6 table spoons of vinegar
- 2 bay leaves
- Some black pepper kernels
Follow these steps:
- Peel and slice the cucumbers
- Mix the salt, mustard seed, sugar and vinegar in a cup
- Cut the onions into rings
- Sandwich layers of cucumber slices with onion rings, black pepper kernels, the mix from the cup,
- and the bay leaves
- Stirr once every five hours
- Leave it alone over night
The cucumbers are ready to eat the next day.
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