Mustard Pickles

For the marinade, bring all ingredients to a boil and let cool.

Peel the cucumbers, cut them in half and remove the seeds. Mix with salt and let stand for 1 hour.

Then put in boiling water and blanch for 2-3 minutes, drain and put in jars.

Pour the cooled marinade over them and seal jars tightly. Turn the jars upside down and store in a cool and dark place.

Preparation Tip:

The pickled cucumbers can be kept for up to 6 months.

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