• Wash the cucumbers, cap at both ends and peel them like a zebra so that only thin, green strips remain. Halve the cucumber lengthways and core. Cut the halves lengthways into strips the width of a small finger and cut them crosswise into pieces approx. 3 cm long. Salt the pieces well and let the salt work for about 30 minutes. Then strain the pieces, rinse briefly and drain well.
• In the meantime, wash the small carrot, cap both ends and peel. Use a julienne slicer to cut into thin threads. Remove the stems from the peppers, wash them, cut in half lengthways, core the halves and cut across into thin threads. Wash the small, red chillies, cut across into thin rings, leave the grains and discard the stems. Be sure to wash your hands or gloves with soap at this point.
• Wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw. Wash the kaffir lime leaves, use 2 of them whole, roll up the other two across the center axis and cut the rolls across into thin threads. Discard the stem with the midrib.
• Wash the fresh dill, shake dry and strip the leaves from the stem from top to bottom and use whole. Toast the coriander seeds in a small pan without oil until they are fragrant. Remove from heat and pan immediately. Weigh the mustard seeds and have them ready. Crush the juniper berries a little.
• Bring the water to a boil and dissolve the chicken broth in it. Add the vinegar and sugar and stir until the sugar is dissolved. Take off the stove.
• Mix the cucumber pieces with the ingredients up to the juniper berries and pour into a correspondingly large, sealable glass (see photo). Pour the hot vinegar broth slowly over it. Close the jar and let it cool down. Then shake well and let ripen in the refrigerator for 1 week.

Note:

• The heat can be easily regulated by the number and type of chillies. The focus scale ranges from 1 to 5 green and 1 to 10 red. Don't overdo it and start with green chillies. I personally prefer 3 greens. This creates a good balance with many meat and vegetable dishes.