Pickled cucumber

Ingredients for 8 servings:

• 2 cucumbers
• 2 small onions
• 2 garlic cloves
• 2 tsp, heaped salt
• 500 ml apple cider vinegar or other fruit vinegar
• 2 tsp black pepper, crushed
• 4 tsp sugar
• 2 tsp, heaped mustard seeds
• 4 cloves

Instructions

Working time approx. 20 minutes; Rest period approx. 28 days; Cooking/baking time approx. 5 minutes; Total time approx. 28 days 25 minutes

makes 8 small glasses with 130 ml content

Peel the garlic and onion, dice the garlic, halve the onion, and then slice into rings. Blanch both in boiling, heavily salted water for a good minute, remove, and drain well. Wash and dry the cucumber, then slice thinly. Boil in salted water for 1-2 minutes. Mix the cucumber slices with the onion and garlic and divide into hot, rinsed jars. Bring the vinegar to a boil with 1 liter of water, salt, pepper, sugar, mustard seeds, and cloves. Season to taste, if desired, and ladle into the jars while still boiling hot. The cucumber slices should be covered with liquid. Close the jars immediately and turn them upside down for 10 minutes. Then turn the jars upside down and let them cool. The cucumbers should infuse for about 4 weeks before eating. Store the jars in a cool, dark place. Once opened, keep them in the refrigerator and consume them quickly; that’s why I always use small jars!