John Myers
Contents
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Ingredients
To garnish:
- 3 Hot peppers, red, long, medium hot to hot
- 2 tbsp Mustard seeds, yellow
- 1 tsp Oregano
- 100 g Rice wine vinegar, clear, mild
- 2 tbsp Rice wine vinegar, black
- 200 g Water
- 120 g Sugar, white, fine
- 10 g Salt
- To taste:
- Salt
- Sugar, white, fine
- Rice wine vinegar, clear, mild
- Lime juice
- Dill sprigs, fresh
Instructions
- Wash the cucumber, peel it, cut it in half lengthways, remove the grains and cut across into approx. 5 mm thick slices. Wash the peppers, cut in half lengthways and remove the grains. Cut lengthways into thin strips and work them into small cubes. Put all ingredients from mustard seeds to salt in a saucepan and bring to the boil briefly. Let cool and season to taste. Add the cucumber pieces and let ripen in a sealed jar in the refrigerator for 2 days.
- Strain the broth and pour it back into the glass to serve.
Tip:
- The tbsp-wise use of the broth gives salads and sour dishes an ultimate kick.
