Exotic spicy, sweet and sour cucumber bites

Ingredients for 1 servings:

• 1 liter of water
• 80 g vinegar essence
• 280 g sugar
• 16 g instant chicken broth
• 8 m.-large cucumber(s)
• 12 small onions, red
• 1 pepper, red
• 12 slice(s) ginger, fresh or frozen
• 4 bay leaves
• 8 m.-large kaffir lime leaves
• 8 sprigs of dill, fresh
• 4 tsp coriander seeds
• 4 tsp allspice berries
• 4 tsp juniper berries
• 4 tbsp yellow mustard seeds
• 4 cardamom pods
• 8 cloves, whole
• 4 cm cinnamon stick(s)
• 4 tbsp dried herbs of Provence
• 4 tomatoes, dried, if desired

Instructions

Working time approx. 30 minutes; Rest period approx. 10 days; Cooking/baking time approx. 10 minutes; Total time approx. 10 days 40 minutes

a slightly different kind of “Silesian cucumber bites”

Place all ingredients for the stock in a 2-liter saucepan and bring to a boil. Let cool. This marinade is enough for 4 jars of 500 ml each. Peel the cucumbers, halve them lengthwise, remove the seeds, and cut them crosswise into 5 cm pieces. Wash the peppers, cut them lengthwise, and remove the seeds. Cut them crosswise into fine strips. Trim both ends of the small onions, peel them, and use them whole. Add 1/3 of these ingredients to each jar. Fill with the stock to within 2 cm of the top rim. Empty the entire contents of one jar into a saucepan, bring to a boil, and simmer for half a minute over reduced heat. Meanwhile, add the appropriate amount of ingredients, from bay leaves to Provençal herbs, to each jar, as far as there is space. Empty the hot cucumbers and pepper strips into the jar prepared with spices and pour in the vinegar mixture. Screw the lid on the jar and let cool. Repeat with the remaining jars. If the lid is slightly curved inward, the jar is tightly sealed and can be stored in a cool place. If not, the jar is leaking and must be refrigerated. The contents can be enjoyed after 10 days.