Sweet and sour cucumbers

Ingredients for 4 servings:

• 1 bottle of Cucumber(s) – Meister (Hengstenberg) 3-fold concentrate 0.75 l
• 2 liters of water
• 10 tbsp sugar
• 2 tbsp mustard seeds
• 1 tsp pepper, whole
• 8 juniper berries
• 12 small onions, fresh (alternatively shallots)
• 1 chili pepper(s) without seeds
• 2 kg cucumber(s), small farmer cucumbers/or garden cucumbers
• 4 dill umbels

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

4 large jars

Bring the stock to a boil with the spices and sugar. Wash the cucumbers and brush them well (to remove any fine spines). Cut them whole or into 1 cm thick slices. Place 1-2 dill heads in each prepared jar and layer or stand the cucumbers and onions (whole) in each jar. Pour the stock and spices over the cucumbers to the brim. The cucumbers must be completely covered. Seal the jars tightly and place them in a roasting pan filled with 2 cm of water, then place them on the lowest rack. Preheat the oven to 170°C. When bubbles appear, turn off the heat and let stand for another 25 minutes. Shelf life: at least 1 year (tested).