Pickled honey chili cucumbers

Ingredients for 1 servings:

• 2 kg pickled cucumbers
• 280 ml white wine vinegar
• 180 ml water
• 1 m.-large onion(s), red
• 1 lemon(s), juice
• 160 g honey
• 1 tsp Pul Biber
• 1 tbsp dill, freshly chopped
• 6 bay leaves
• 1 tbsp mustard seeds, yellow
• 2 tbsp, leveled salt

Instructions

Working time approx. 20 minutes; Rest period approx. 7 days; Cooking/baking time approx. 15 minutes; Total time approx. 7 days 35 minutes

for the spicy cucumber fan

Peel the cucumbers and slice the onion into thin strips. Smaller cucumbers can be cut whole into 4-5 pieces. Halve the larger ones, scrape out the seeds with a teaspoon, halve the cucumber again lengthwise, and then cut into pieces. Fill the cucumber pieces into jars, pressing them together slightly. Boil the white wine vinegar, lemon juice, and water with the onion, honey, and all the spices for 2 minutes. Pour into a sieve and collect the marinade. Divide the collected spice mixture evenly among the jars, pour over the marinade until the cucumbers are covered, and then seal with lids. Then simmer for about 10-12 minutes. Remove from the jars and let cool. Let the jars stand for about a week to infuse. Then the cucumbers are ready to enjoy. Tip: Instead of pickled cucumbers, you can also use snake cucumbers.