Honey-ginger mustard pickles

Ingredients for 1 servings:

• 1.6 kg field cucumber(s)
• 30 g salt
• 350 ml water
• 350 ml vinegar, 5% acid
• 350 g blossom honey
• ¼ tsp, leveled Pul Biber
• some dill tips and/or umbels
• 3 tbsp, heaped ginger root, finely chopped
• 3 tsp mustard seeds
• 6 m.-large bay leaves
• 1 tsp peppercorns
• 2 tsp coriander seeds

Instructions

Working time approx. 30 minutes; Rest period approx. 7 days; Cooking/baking time approx. 10 minutes; Total time approx. 7 days 40 minutes

with a slightly sharper note

Wash the cucumbers, peeling and deseeding any larger ones. Cut the prepared cucumbers into pieces about 2 cm wide. Mix in a bowl with the salt and let stand for about 2-3 hours. Bring the water, vinegar, honey, pul biber, and dill stalks to a boil in a saucepan and let it steep for 3 minutes. Then remove the dill. Rinse 6 (350 ml) jars with hot water and boil the lids. Drain the cucumbers in a sieve. Finely chop the ginger and divide it into the jars with the remaining spices. Layer the cucumbers in the jars and fill with the vinegar water until they are covered. If there is some liquid missing, top up with regular water. Close the jars with the lids and boil in a water bath at 100 °C for about 7-8 minutes. Remove and let cool. They are ready to enjoy after about 1 week.