Mustard gherkins in stone pots have a long tradition. And rightly so, because the stone pot is an ideal container for a bunch of small pieces of cucumber waiting for a change in taste. With the right recipe, anyone can dare to pickle this delicacy.

The stone pot gives the mustard pickles a vintage touch

Stone pot for cucumbers

A stone pot has many advantages, which is why it has been used for pickling cucumbers for decades. To this day, many people continue to adhere to this tradition. In terms of sustainability, it is currently being discovered by the younger generation. These are the advantages at a glance:

  • it is made of natural material
  • can be reused for years
  • offers a large capacity
  • is useful when inserting

Lovers of mustard pickles would also swear that they just taste better out of a stone pot - for whatever reason.

tips

Use a rimmed stone pot for water. The water envelops the lid and thus protects the contents from the ingress of harmful germs.

Wash out and rinse with hot water

Even a large stone pot must be cleaned well before use. This works best with hot water and a few spoonfuls of soda. This solution is placed in the stone pot and left to stand for the time being. When the water has cooled down a little, it can be cleaned from the inside with a brush. The stone pot is then rinsed out with plenty of water.

Pickled cucumbers or cucumbers?

Most pickle recipes call for small pickles. However, mustard cucumbers are made from cucumbers. Unlike for a salad, the specimens for mustard cucumbers are allowed to mature on the plant for a long time. If they are thick and yellow, they taste especially delicious in combination with mustard. Autumn is the time for ripe cucumbers and therefore the best time to pickle them as mustard cucumbers for the winter.

Only the pulp is required

Cucumbers are peeled and seeded, because only the remaining flesh goes into the stone pot. If the cucumbers have hardly any or only soft seeds, as is often the case with green specimens, they can stay on. The pulp is cut into pieces before pickling, but they don't necessarily have to be bite-sized.

Cucumber flavors

Mustard seeds are the main ingredient, so they are always found in large numbers in the pickle pickle brew. In addition, other herbs and spices harmoniously complement the mustard taste. These are in particular onions, garlic and horseradish, fresh dill and bay leaves, peppercorns and chili. But that's not all possible ingredients. You can also experiment with other flavors.

Recipe for mustard pickles in a stone pot

For a stone pot with a capacity of 5 liters you need the following ingredients:

  • 3 thick, medium-sized yellow cucumbers
  • 10 tablespoons of sugar
  • 3 tbsp salt
  • 100 g mustard seeds
  • 375 ml vinegar (10%)
  • 2 large onions
  • 1 bunch of dill
  • 1/2 horseradish stick

If you have a different sized stone pot, you can adjust the amounts in the recipe accordingly.

preparation

  1. Cut the peeled and seeded cucumbers into smaller pieces.
  2. Remove the peel from the onions and cut them into rings.
  3. Peel the horseradish and grate finely on a kitchen grater.
  4. Wash the dill clean, but don't cut it.
  5. Add cucumbers, onions, horseradish and dill to the stone casserole alternately.
  6. Mix the vinegar with the remaining ingredients. Stir the solution several times until the salt and sugar are completely dissolved.
  7. Pour this spice stock into the stone pot with the cucumbers.
  8. The contents are initially only partially covered by this liquid. Don't worry, over time, more juice will come out of the cucumbers.
  9. Fill the rim of the stone pot with some water and place the lid on top. So the stone pot is hermetically sealed.
  10. Put the pot in a cool place for about 4 days.
  11. During this time, stir the contents daily so that all the cucumber pieces come into contact with the spice broth.

durability

Mustard gherkins in a stone pot can be kept for several weeks.

Conclusion for fast readers:

  • Advantages of stone pot: made of natural material; usable for decades; large capacity; practical in use
  • Tip: Use a stone pot with a rim for water so that it can be sealed airtight later
  • Clean: Pour in hot water and soda; let stand briefly; Brush the pot and then rinse it thoroughly
  • Suitable cucumbers: Ripe, yellow cucumbers are ideal; Pickling cucumbers are not used for mustard pickles
  • Flesh: Only the flesh of the cucumber is used; Shell and seeds are removed
  • Flavors: In addition to mustard seeds, onions, garlic, horseradish, dill, peppercorns, etc.
  • Recipe for 5 l stone pot: 3 thick yellow cucumbers; 10 tablespoons of sugar; 3 tablespoons salt; 375 ml vinegar
  • Recipe for 5 l stone pot: 2 large onions; 1 bunch of dill; ½ horseradish stick
  • Step 1: Peel, deseed and chop the cucumbers; Peel the onions and cut them into rings
  • Step 2: Peel the horseradish and grate it on the kitchen grater; wash dill
  • Step 3: Layer the cucumbers, onions, dill and horseradish in the stone casserole
  • Step 4: Mix remaining ingredients until salt and sugar have dissolved; pour into the pot
  • Step 5: Fill the rim of the pot with water and put the lid on; Let the pot cool for about 4 days
  • Step 6: During this time, stir the contents daily and mix the cucumbers and spice stock
  • Shelf life: Mustard gherkins in a stone pot can be kept for several weeks

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

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Vegetable garden