Cucumber salad in a jar

Ingredients for 1 servings:

• 10 m.-large cucumber(s), (outdoor cucumbers)
• 80 g salt
• 3 red bell peppers
• 3 onions
• 400 ml white wine vinegar
• 280 g sugar
• 1 tbsp mustard seeds
• 1 tbsp, leveled curry powder
• ½ tsp turmeric
• 1 tsp. clove powder

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 5 hours 5 minutes

for approx. 10 glasses, depending on size

Wash and peel the cucumbers, then slice them slightly thicker. Alternate them with the salt in a bowl and let stand for at least 4 hours. Then place them in a sieve and drain. In the meantime, wash and trim the peppers and onions, then slice or slice them as well. For the stock, bring the ingredients to a boil in a large pot. Add the drained cucumbers and the prepared peppers and onions. Bring everything to a boil and then simmer for 5 minutes. Transfer to prepared twist-off jars. Screw on the lids and let stand upside down for 15 minutes. Let it stand for a few days, then the salad is ready. Keeps in a cool, dark place for at least 6 months.