Spicy Polish cucumbers

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Wash the cucumbers, brush them vigorously if necessary and rub them dry. Layer cucumbers in a bowl, sprinkle the cucumbers with salt. Cover and leave to stand for about 12 hours. Then take out the cucumbers, wash them and rub them dry. Peel and slice the onions.

2. 2

   Wash the dill flowers and dab them dry. Wash the chillies and dab them dry. Layer cucumbers alternately with onions, dill flowers, mustard seeds, peppercorns, chillies and bay leaves in prepared preserving jars. Bring vinegar, 2 litres of water and sugar to the boil. Stir in the preserving aid. Pour the boiling hot stock over the cucumbers immediately, so that everything is well covered. Close the glasses. Store in a cool place for about 2 weeks. Then drain the stock, bring to the boil again and pour over the cucumbers again. Close the glasses again.

3. 3

   Pour the boiling hot stock over the cucumbers immediately, so that everything is well covered. Close the glasses. Store in a cool place for about 2 weeks. Then drain the stock, bring to the boil again and pour over the cucumbers again. Close the glasses again. Let the cucumbers steep in the stock for 4-6 weeks. Shelf life 9-12 months

4. 4

   Waiting time approx. 12 hours