Onion-Cucumber-Pickles

Name: Onion-Cucumber-Pickles
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 500 g Vegetable Onions; 1 glass (720 ml) Gherkins; 3 TABLESPOONS Sunflower oil; 2 TEASPOONS Mustard seeds; 3 Bay leaves; 1 TEASPOON Sweet peppers; 6 TABLESPOONS White wine vinegar; 5 TABLESPOONS apple juice; 1 chili pepper; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

500 g Vegetable Onions
1 glass (720 ml) Gherkins
3 TABLESPOONS Sunflower oil
2 TEASPOONS Mustard seeds
3 Bay leaves
1 TEASPOON Sweet peppers
6 TABLESPOONS White wine vinegar
5 TABLESPOONS apple juice
1 chili pepper
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Peel onions and cut them into rings. Pour the gherkins into a sieve and collect the stock. Cut the gherkins into diagonal, wide strips. Heat oil in a pan, fry onions at medium heat until golden brown. Add mustard seeds, bay leaf and paprika. Add vinegar, apple juice and 5 tablespoons of cucumber stock.
2
Clean, wash and halve the chilli pepper lengthwise. Remove seeds. Cut the pod into fine cubes, add to the stock and simmer for about 10 minutes at medium heat. Add cucumber, bring to the boil again and season with salt, pepper and sugar. Pour hot into clean twist-off glasses