Pickled Chili Cucumbers

Ingredients

• 2 kg pickling cucumbers (of similar size)
• 30 g salt
• 1 tsp white peppercorns
• 1 tsp piment seeds
• 1 tbsp mustard seeds
• 2 dried red chilies
• dill sprigs
• 3 shallots
• 0.75 l wine vinegar
• 100 g sugar

Instructions

1. 1.

   Wash the cucumbers thoroughly and pierce them several times with a needle. Place them in a bowl, sprinkle with salt, and pour water over them so that they are covered. Let them soak for 24 hours. Drain the brine, rinse the cucumbers, and pat them dry. Layer the cucumbers in jars, adding peppercorns, piment seeds, mustard seeds, chilies, and dill sprigs.

2. 2.

   Peel the shallots and cut them into thin slivers, then distribute over the cucumbers. Boil the vinegar with 0.75 l water and sugar, then pour hot over the cucumbers. Seal the jars tightly and store in a cool place. Allow the pickles to mature for 4–6 weeks before use.