Summary

Ingredients

• 2 medium radish (s), white
• 3 cucumber (s)
• 2 small onions
• 3 stalks celery
• 1 teaspoon, heaped caraway seeds
• 1 tablespoon, heaped curry powder, Bengali
• 2 tablespoon pepper, white
• 3 tablespoon mustard seeds
• 1 teaspoon, heaped caraway seeds
• 2 teaspoons turmeric
• 6 tablespoon, heaped sugar
• 2 teaspoons, heaped salt
• 500 ml white wine vinegar
• 300 ml veal stock

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Instructions

1. Put the spices, vinegar and stock in a saucepan and heat slowly. Cut the radish and cucumber into clean slices 2 - 3 mm thick. When the vinegar is almost 80 ° C, add the cucumber and radish and bring everything to a boil. Let simmer for about 5 minutes, then take the pot off the stove.
2. Boil the preserving jars and have them ready. Prepare the celery stalks. Pluck all the leaves and distribute them on the preserving jars. Chop the celery stalks and chop them finely and distribute them to the preserving jars as well.
3. Then use a soup ladle to pour the cucumber and radish into the glasses to just below the brim. Fill everything up with the hot south. Then screw the cover tightly and set it down upside down.
4. Let rest for 24 hours.
5. Garnish with fresh mint when serving.