Spicy Pickled Cucumbers

Ingredients

• 2 kg pickling cucumbers (as uniform size as possible)
• 50 g salt
• 1 tsp white peppercorns
• 1 tsp allspice berries
• 1 tbsp mustard seeds
• 3 shallots
• 2 dried red chili peppers (crushed)
• 0.75 l wine vinegar
• 0.75 l water
• 100 g sugar
• 4 small chilies
• 4 dill sprigs
• white bread (for serving)

Instructions

1. 1.

   Wash cucumbers thoroughly and pierce several times with a needle. Place in a bowl, sprinkle with salt, and pour enough water to cover them. Let sit for 24 hours. Drain the brine, rinse cucumbers, and pat dry. Rinse jars hot and rinse again with hot water. Layer cucumbers into the drained jars, adding spices, dill sprigs, and one fresh chili per jar.

2. 2.

   Peel onions and dice, then scatter over cucumbers. Boil vinegar, water, and sugar together until very hot, then pour over cucumbers. Seal jars tightly and store in a cool place. Let sit 4–6 weeks before use. Serve spicy pickled cucumbers with toasted white bread.