Pungent mustard gherkins

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Cucumber washing, peeling. Cut off the bitter end (be sure to try a piece). Cut the cucumbers lengthwise and scrape out the seeds with a teaspoon. Halve cucumber halves crosswise and cut into long sticks.

2. 2

   Peel the shallots and cut through once. Peel ginger and cut into thin slices. Wash dill flowers and chillies. Bring vinegar, 3/8 litres of water, sugar, shallots, ginger, mustard seeds and salt to the boil in a pot.

3. 3

   Add cucumbers and cook in the stock for 2-3 minutes. Remove with a skimmer and layer in glasses with chillies and dill flowers. Bring the stock to the boil again, stir in the preserving aid and pour hot over the cucumbers so that they are well covered.

4. 4

   Close immediately (twist-off lid), leave to stand upside down on the lid for about 5 minutes. Store in a cool place.