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Mustard Cucumbers

6 servings

Ingredients

• cucumbers, peeled, quartered (as needed)
• salt (a little)
• white mustard seeds (as needed)
• white pepper (a little)
• horseradish, diced (a little)
• small pearl onions (a little)
• good wine vinegar (as needed)
• tarragon, a few stems (a little)

Instructions

1. Peel the cucumbers, quarter them, remove the core, cut into attractive, not too thin pieces, sprinkle with salt, and let stand overnight in a porcelain dish.
2. The next day, pat dry and sprinkle with white mustard seeds, a little white pepper, diced horseradish, and small pearl onions.
3. Bring good wine vinegar to a boil with a little salt and a few stems of tarragon, let it cool, and pour it over the cucumbers with the tarragon.
4. On the second day, drain the vinegar, reduce it slightly, and pour it boiling over the cucumbers.
5. On the third day, boil the vinegar again, add the cucumbers, and bring to a boil once.
6. Fill everything into jars and tie them with parchment paper once the cucumbers have cooled.
7. These cucumbers pair well with roasts or are suitable for ragouts and sauces.

Modernized from a treasured 19th-century German cookbook.