Pickled cucumber with chili

Ingredients for 4 servings:

• 3 cucumbers
• 2 onions
• 40 g mustard seeds, small dark ones from the Asian market
• 12 small red chili peppers
• 28 peppercorns, black
• 1 tbsp salt
• 600 ml herbal vinegar (Kressi)
• 600 ml water
• 2 tbsp brown sugar
• spice mix (Asian chili), optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

4 glasses

Always sterilize the jars and lids first. Peel the cucumbers and cut into approximately 1.5 cm thick slices. Halve or quarter these, depending on your taste and the jar size. Peel, halve, and slice the onion. Trim any remaining green parts from the chili peppers. Fill the jars with 10 g of mustard seeds, 7 black peppercorns, 4 chili peppers, onions, and the cucumbers. If you like it spicy, add half a teaspoon of Asian chili to each jar. Bring the vinegar, water, brown sugar, and salt to a boil. Fill the filled jars with the boiling liquid, place the lids on top (making sure the rims are clean), and let them cool upside down. Have fun trying it out!