Pickled balsamic cucumbers with roasted sesame seeds

Ingredients for 1 servings:

• 700 g field cucumber(s), pitted weighed
• 20 g sesame seeds
• 25 g sugar
• 100 ml balsamic vinegar
• 100 ml water
• 1 tsp Pul Biber
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

spicy delicious

Cut the deseeded cucumbers, skin on, into pieces about 2 cm wide. Gently toast the sesame seeds in a dry pan until the sesame seeds begin to pop and take on a light color. Then remove the sesame seeds from the pan. Melt the sugar in a saucepan while stirring until it forms a caramel. Pour in the water and balsamic vinegar to the caramel and simmer until the sugar has completely dissolved. Season with Pul Biber, salt, and pepper. Add the prepared cucumber pieces to the caramel vinegar, cover, and simmer gently for about 5 minutes. The cucumbers should still have some bite. Then quickly transfer the cucumber pieces to clean jars, fill with the hot vinegar, and seal immediately. Once all the cucumber pieces are well seated in the vinegar and the jars have formed a perfect vacuum, they can be stored in a cool cellar for several months.