Angy's cucumber relish

Ingredients for 1 servings:

• 4 cucumbers
• 1 tbsp salt
• 3 large onions
• 2 apples (Boskop or Elstar)
• 2 tsp peppercorns, pink
• 200 g white sugar
• 250 ml white wine vinegar
• 5 small bay leaves
• 3 tbsp dill, dried or 1 bunch fresh dill
• 3 cloves garlic

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

Delicious with herring or cold roast!

Peel, deseed, and finely dice the cucumbers. Sprinkle with salt. Peel and dice the onions. Add to the cucumbers and let stand overnight. Peel the apples. Remove the cores and stems, and also finely dice. Bring to a boil with the pink pepper, sugar, vinegar, bay leaves, and dill. Peel and finely chop the garlic and add it. Drain the cucumbers and onions and add to the pot. Mix well. Reduce heat to low, until it is still simmering, and let stand for about 30 minutes. When there is hardly any liquid left, pour into sterilized jars while still hot and seal immediately. Tastes great with pickled fish (e.g., herring) and on cold roasts! Shelf life: Sealed, approx. 8-10 months. Opened, approx. 10-12 days if refrigerated.