Cucumbers in Mustard Brine

Time for the last cucumber recipe of the season. With these cucumbers I'm finishing my jar-packing marathon and starting to dig into the stash. I'm sure they won't last until winter, because we simply love them. They're very tender, lightly sweet, a little spicy, and made by my mom :)

Cucumbers in Mustard Brine

For these, choose small cucumbers, the kind you'd use for cornichons.

Directions:

Peel the cucumbers and cut them lengthwise into 4 pieces. Make the brine: mix the vinegar with the water, add the salt, sugar and mustard, and bring to a boil, stirring until the sugar dissolves. Add the cucumbers to the brine and bring to a boil, then turn off the heat. After 10 minutes, bring to a boil again, turn off the heat and set aside for 10-15 minutes. Divide the cucumbers among sterilized jars. Into each jar put a small dill head, 1-2 garlic cloves and a piece of horseradish root cut in half lengthwise (about the size of your thumb), pour in the remaining brine so the cucumbers are covered, and screw on the lids. Pasteurize for 20 minutes, then take the jars out and let them cool.

Enjoy!