Sweet and Sour Pickled Cucumbers or Green Tomatoes or Z*

Day 1: Prepare vegetables: Rinse cucumbers or zucchini, remove peel, cut into finger-length strips or rinse green tomatoes, remove stem, pierce all around with a sewing needle.

Weigh the vegetables and place them in a clay pot. Bring vinegar, wine and sugar to a boil, add pepper, cinnamon, bay leaves, cloves. Remove the peel from the ginger and add it. Cut lemon peel into strips and add. Gently simmer for a few minutes, then pour over the fruit. (They should be completely covered with it).

Add a little wine if necessary.

Day 2: Drain the juice and bring to a boil, gently wallow for 5 min, then cool and repeatedly mold over the vegetables.

Day 3: Place juice and vegetables in a wide pot. Gently billow until pieces are slightly translucent. However, they must still have “bite”. Cook the tomatoes until the skin bursts. Now put the pieces into jars rinsed with hot water. Add mustard powder to the juice and boil to syrup consistency. Cool the syrup and pour it over the vegetables. Seal. Keep cool and dry.

* Sweet and sour pickled cucumbers or green tomatoes or zucchini.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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