Mongolian cucumber sticks

Ingredients for 1 servings:

• 3 cucumbers
• 3 tbsp white sesame seeds
• 6 tbsp sugar
• 160 g herbal vinegar
• 160 g water
• ½ tsp Pul Biber
• 1 tsp salt

Instructions

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

a little spicy and very tasty

Wash the cucumbers and, if you like, peel them. Depending on the height of the jar, cut them into 8-10 cm long pieces. Halve the pieces lengthwise and then cut the halves into thirds. Roast the sesame seeds in a dry pan until light brown, then pour into a container to cool. Combine the sugar and 2 tablespoons of water in a wide saucepan, stirring constantly with a wooden spoon (not plastic), until light brown. Deglaze with water and vinegar. Be careful, it will steam and splash a little. Add the salt, Pul Biber, and sesame seeds and bring to a boil. Cover the pan and cook the cucumber sticks for about 2 minutes, stirring frequently. Layer the cucumber sticks upright in the jars and cover with the cooking liquid. Add a little water if necessary. Bring to a boil once in the microwave, then close immediately and turn upside down for a few minutes. Turn over and let cool. Let it infuse in a cool place for at least 4 weeks. Tip: Simply cook any smaller pieces left over from slicing the cucumber and place them separately in a jar.