Sweet and sour curry cucumbers

Ingredients for 1 servings:

• 2 kg cucumber(s), peeled and pitted (I used field cucumbers, salad cucumbers will also work)
• ¾ liter of vinegar (regular household vinegar)
• ¾ liter of water
• 750 g sugar
• 1 large onion(s) or 2 medium-sized
• 2 tsp spice mix (cucumber spice)
• 2 tbsp mustard seeds
• 4 tsp curry
• 3 tsp turmeric
• 4 tsp salt
• 1 tsp dill, fresh or frozen, per jar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

First, peel the cucumbers, then remove the cores and cut the flesh into pieces about 1 to 2 cm wide. I recommend tasting a piece of each cucumber to see if it’s bitter. Place the cucumber pieces in a bowl and add a little salt to each layer. For this amount, I need 4-5 580 ml jars (I use the bean or pea/root jars). Boil the jars and lids until hot and place them on a clean tea towel. In the meantime, peel the onions and slice them into rings. Then, in a saucepan, add the vinegar, water, sugar, the sliced ​​onions, and all the spices except the dill. I simmer the liquid until the onions are soft. Then I add the cucumbers to the boiling liquid in batches. I leave the cucumbers in for a maximum of 3 minutes, so they’re still nice and crunchy later. I then fill the jars with the first few cucumbers, followed by the next batch. With the specified amount, I only make 2-3 batches. Once all the jars are filled with cucumbers, add 1 to 2 teaspoons of dill to each jar. In the meantime, I boil the liquid again and then divide it among the jars. Quickly seal the jars and turn them upside down for 5 to 10 minutes. The “sweet and sour curry cucumbers” are ready. After about 3 weeks, you can start tasting them!