Vegan pickled cucumbers

Ingredients

• 2 kg pickling cucumbers (as uniform as possible)
• 30 g salt
• 1 red bell pepper
• 1 tsp white peppercorns
• 1 tsp allspice berries
• 1 tbsp yellow mustard seeds
• 4 small bay leaves
• 5 juniper berries
• 3 pearl onions
• 0.75 l wine vinegar
• 0.75 l water
• 100 g sugar

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 stand for 24 hours. Drain the brine, rinse cucumbers, and pat dry. Peel the bell pepper with a vegetable peeler, halve it, remove seeds, wash, and dice finely.

2. 2.

   Layer cucumbers in jars, adding spices, bay leaves, and diced pepper. Peel onions and cut into thin slivers; distribute over cucumbers. Boil vinegar, water, and sugar together, then pour hot liquid over the cucumbers. Seal jars tightly and store vegan pickled cucumbers in a cool place.