Turkish-style pickled cucumbers

Ingredients for 1 servings:

• 300 ml water
• 10 g sea salt
• 500 g cucumber(s), approx. 10 cm long
• 100 ml white wine
• 10 ml lemon juice
• 2 tsp honey
• 2 large garlic cloves
• 2 sprigs of dill
• ½ tsp mustard seeds
• ½ tsp coriander powder
• 1 large bay leaf
• ½ tsp Pul Biber

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days; Total time approx. 14 days 20 minutes

well-spiced and spicy

Boil water with salt and let cool. Rinse a 1-liter jar with hot water and remove the lid from the jar. Add the wine, lemon juice, honey, finely chopped garlic, dill, mustard seeds, coriander powder, bay leaf, and pul biber to the jar. Clean the cucumbers and place them tightly in the jar. Fill with salted water until the cucumbers are covered. Add a little more water if necessary. Close the jar with the lid and let it stand on a plate in a dark place at room temperature for about 2 weeks in case some liquid escapes during fermentation. Then store in a cooler place.