Summary

Ingredients

• 1 kg cucumber (s)
• 3 piece (s) onion (s)
• 500 ml water
• 500 ml vinegar (white wine vinegar)
• 250 ml apple juice
• 250 grams sugar
• 2 teaspoons salt
• 1 teaspoon curry powder
• 2 teaspoons spice mix (cucumber preserving spices)
• 1 stick cinnamon
• 1 lemon (s), juice it
• 1 kg bell pepper (s)

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Instructions

1. Wash and clean cucumbers and peppers. Cut the cucumber into thin slices and the peppers into thin long strips. Peel and finely dice the onions.
2. For the brew, bring all the remaining ingredients to the boil and let the lid cook for about 5 minutes with the lid slightly open. Add the prepared vegetables to the stock and bring to the boil again. Now reduce the temperature a little and continue to simmer until the cucumbers are translucent.
3. Fill everything hot into prepared jars with twist-off lids. Immediately close the jars and turn them upside down until they have cooled down.
4. Makes about 8-10 glasses with a capacity of 230 ml each.