Summary

Ingredients

• 5 cucumber (s)
• 6 grains allspice
• 4 bay leaves
• 4 tablespoon ginger syrup
• 2 tablespoon ginger, cubes pickled in syrup
• 350 grams sugar
• 400 ml vinegar, (wine vinegar)
• litre water
• salt

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Instructions

1. Wash the cucumbers, cut into thin slices and layer in a large colander, sprinkle with salt between layers.
2. Place the sieve on a bowl and let it steep for at least 2 hours. The accumulated juice can be thrown away.
3. Put all other ingredients in a large saucepan and bring to the boil.
4. Rinse the cucumber slices and drain them well, then pour them into the hot stock and let them steep briefly (let simmer once), then fill them into sterilized jars.
5. Bring the brew to the boil again and pour it over the cucumbers while still hot, close the jars with the twist-off lids and turn them over. Only put them back correctly when they have cooled down, then you can also tell whether the glasses are airtight.
6. Let it steep for at least 4 weeks.
7. Shelf life approx. 6 months or longer!
8. If you don`t like them, you can leave out the ginger ingredients.