Sweet and Sour Pickled Cucumbers

Rinse the cucumbers, peel them, cut them into finger-length strips, put them in a stoneware pot.

Bring vinegar, wine and sugar to a boil, add pepper, bay leaves, cinnamon, cloves. Peel the ginger and add it. Cut lemon peel into strips and add. Bring to a simmer for a few minutes, then pour over the cucumbers. (They should be completely covered with it). Add a little wine if necessary.

After a day, pour off the juice and let it bubble gently for five min, then cool and mold repeatedly over the vegetables.

A day later: put juice and vegetables in a wide pot. Simmer over low heat until chunks are slightly glazed. However, they must still have “bite”. Then put the pieces in jars rinsed with hot water.

Add the mustard powder to the juice and boil to syrup consistency. Cool the syrup and pour it over the vegetables. Seal. Keep cool and dry.

Tip: the recipe also works with other vegetables, such as green tomatoes, zucchini (in the case of tomatoes, remove the stalks, prick the tomatoes, meanwhile on the 3rd day they must be cooked until the skin bursts open. Zucchini are treated in detail like the cucumbers).

Our tip: use high quality red wine for a particularly fine taste!

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