Hearty cucumber for lovers - hot, sweet, sour (NEW)


1 kg cucumbers
75 g salt
3 onions
3-4 red hot peppers
1 bunch dill (or fennel)
400 ml white wine vinegar
50 g sugar
3 bay leaves
1 tbs. coriander seed
1 tbs. mustard seeds


Wash the cucumbers and cut off their ends a little the day before you are going to use them (to keep them crunchy). Put the cucumbers in a bowl with 2 l of water and the salt. Properly cover the bowl with clear film and let it stand at a cool place for 24 hours.

The next day, do not pre-heat the oven and sterilise the screw top jars at 125°C for about 10 minutes. Sterilise the covers in boiling water for about 5 minutes and let them dry on a kitchen towel. If you like, you can also use jelly jars: (just like the screw top jars,) sterilise the jars and the covers in the oven and the rubber seals in boiling water for 5 minutes.

Drain the cucumbers. Peel the onions and cut them into 1 cm slices. Wash the hot peppers and cut them into rings. Gently shower the dill and shake dry. Bring the vinegar, 800 ml of water and the sugar to the boil in a large pot. Add the onion rings and cucumbers and cook everything for 1 minute.

Densely stack up the cucumbers, onions, peppers, dill, bay leaves and herbs to the top of the jars. Reboil the fond and fill it into the jars until they are full. Instantly seal the jars and let them stand for at least one day (When using jelly jars, cook the cucumbers for 10 more minutes). If kept at cool and dark places, these hot, sweet-sour cucumbers are good for at least one year.

Enjoy your meal!