Summary

Ingredients

• 2 kg cucumber (s), peeled and pitted and weighed (I took country cucumbers, cucumbers can also be used)
• 0.75 liter ¾ vinegar (normal household vinegar)
• 0.75 liters ¾ water
• 750 g suar
• 1 large onion (s) or 2 medium-sized
• 2 teaspoons spice mix (cucumber spice)
• 2 tablespoon mustard seeds
• 4 teaspoons curry
• 3 teaspoons turmeric
• 4 teaspoons salt
• 1 teaspoon dill, fresh or frozen, per jar

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Instructions

1. First the cucumbers are peeled, then the core is removed and the pulp is cut into pieces about 1 to 2 cm wide. I recommend trying a piece of each cucumber to see if it is bitter. Put the cucumber pieces in a bowl and add a little salt to each layer.
2. For this amount I need 4 - 5 glasses of 580 ml each (these are the bean or pea / root glasses that I use). Boil the jars and lids while hot and place them on a fresh tea towel.
3. In the meantime, peel the onions and cut into rings. Then put the vinegar, water, sugar, the onions cut into rings and all the spices in a saucepan, except the dill. I cook the stock until the onions are soft.
4. Now I add the cucumbers in portions to the boiling stock. I leave the cucumbers in for a maximum of 3 minutes, so they`ll be really nice and crunchy later. Then I put the first cucumbers in the jars, then the next portion comes. With the specified amount, I only do it 2 - 3 times. When all jars are filled with cucumber, add 1 to 2 teaspoons of dill to each cucumber jar. In the meantime, I boil the brew again and then distribute it between the glasses. Now quickly close the jars and turn them upside down for 5 to 10 minutes. The sweet and sour curry cucumbers are ready.
5. After about 3 weeks you can already try it!