Sweet, sour, and spicy cucumber pieces ala Bangkok

Ingredients for 1 servings:

• 300 g cucumber(s), peeled, pitted
• 3 Pepper, red, long, medium to hot
• 2 tbsp mustard seeds, yellow
• 1 tbsp oregano, shredded
• 100 g rice wine vinegar, clear, mild
• 2 tbsp rice wine vinegar, black
• 200 g water
• 120 g sugar, fine
• 10 g salt
• n. B. Salt
• n. B. Sugar, fine
• n. B. Rice wine vinegar, clear, mild
• e.g. lemon juice
• e.g. Dill, fresh

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 10 minutes; Total time approx. 2 days 40 minutes

A spicy Thai variation of this well-known side dish to Chinese food.

Wash and peel the cucumber, halve it lengthwise, remove the seeds, and cut it crosswise into approximately 5 mm thick slices. Wash the peppers, halve it lengthwise, and remove the seeds. Cut it lengthwise into thin strips and dice them into small cubes. Combine all ingredients, from mustard seeds to salt, in a saucepan and bring to a boil briefly. Let it cool and season to taste. Add the cucumber pieces and let it mature in a sealed jar in the refrigerator for 2 days. To serve, strain the broth and return it to the jar. Tip: Adding a tablespoon of broth to salads and sour dishes gives them the ultimate kick.