Romanian-style cucumber salad

Ingredients for 1 servings:

• 3 ½ kg cucumber(s), sliced
• 500 g mixed bell peppers, cut into strips
• 500 g onion(s)
• 2 liters of cucumber vinegar (cucumber infusion) ready to use
• ½ liter apple juice
• 200 g sugar
• 3 tsp salt
• 2 tsp curry
• 2 lemon(s), the juice
• 1 tsp mustard seeds

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

sweet and sour, for approx. 14 glasses of 0.5 liters each

Grate the cucumbers, thinly slice the onions, and finely strip the peppers. Bring the cucumber infusion, apple juice, lemon juice, and spices to a boil for about 5 minutes. Then fish out some of the mustard seeds using a tea strainer. Add the prepared vegetables to the broth and bring to a boil. Simmer until the cucumber skin turns from dark green to light green or the cucumbers appear translucent. Transfer everything while hot to prepared, wide-open screw-top jars. Seal immediately and turn upside down. The salad will keep for up to a year if stored in a cool cellar. Makes about 14 0.5 liter jars.