Pickles with Mustard Seeds

1. 1 Cucumbers≈ $3.67 per kg 600 g
2. 2 Mustard seeds 5 g
3. 3 Garlic≈ $10.00 per kg 8 g
4. 4 Dillpack 50 g ≈ $1.80 15 g
5. 5 Black peppercorns 2 g
6. 6 Bay leaves to taste
7. 7 Salt 25 g
8. 8 Sugarpack 1 kg ≈ $1.60 30 g
9. 9 Vinegar 9%pack 500 ml ≈ $1.30 55 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Soak the cucumbers¹ in cold water for 3 hours, then trim the ends.

2. Sterilize a 1 l jar over steam for 10 minutes, and boil the lid for 5 minutes.

3. Place the dill⁴, garlic³, mustard seeds, peppercorns, and bay leaf in the bottom, then pack in the cucumbers¹ tightly.

4. Pour boiling water over the cucumbers¹ and leave covered for 15 minutes. Drain the water and repeat the pour once more for 15 minutes.

5. Bring the drained water (500 ml) to a boil with the salt and sugar⁸, remove from the heat, and stir in the vinegar⁹.

6. Pour the marinade over the cucumbers¹ to the rim and seal immediately.

7. Turn the jar upside down and wrap until cool. Store in a cool, dark place for up to 12 months, and refrigerate an opened jar for up to 2 weeks.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.