Pickles with chili and ginger

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the cucumbers, brush them vigorously if necessary and rub them dry. Peel garlic and ginger and cut into thin slices. Wash the chillies and cut them in half lengthwise. Clean and wash the lemon grass and cut it lengthwise into halves or quarters, depending on the size.

2. 2

   Layer cucumbers close together, alternating with garlic, ginger, chilli and lemon grass in prepared preserving jars. Bring vinegar, 1 litre water, sugar and salt to the boil. Stir in the preserving aid. Pour the boiling hot stock over the cucumbers immediately, so that everything is well covered.

3. 3

   Tightly close the jars. Store in a cool place. Let the cucumbers steep in the stock for at least 4-6 weeks. Shelf life 6-12 months.