Summary

Ingredients

• 3 ½ kg cucumber (s), sliced
• 500 g bell pepper (s), mixed, cut into strips
• 500 g onion (s)
• 2 liters cucumber vinegar (cucumber infusion) ready to go
• 0.5 liter ½ apple juice
• 200 g suar
• 3 teaspoons salt
• 2 teaspoons curry
• 2 lemon (s), add the juice
• 1 teaspoon mustard seeds

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Instructions

1. Slice the cucumber, cut the onions into thin slices, cut the paprika into fine strips.
2. Bring the cucumber infusion, apple juice, lemon juice and the spices to the boil for about 5 minutes. Then fish out some of the mustard seeds with a tea strainer.
3. Add the prepared vegetables to the stock and bring to the boil. Let simmer until the cucumber skin has turned from dark green to light green or the cucumbers look glassy.
4. Fill everything hot into prepared screw-cap jars with a wide opening. Close immediately and turn upside down. If stored in a cool cellar, the lettuce can be kept for up to a year.
5. Makes approx. 14 glasses of 0.5 ltr.