Spicy Honey Mustard Cucumbers

For the honey mustard cucumbers, peel the cucumbers, cut them in half lengthwise and remove the seeds with a spoon. Then cut the cucumber halves into 2-3 cm wide strips and cut them in half or thirds so that the cucumber strips can be layered upright in the jar.

Now salt the cucumber pieces and let them steep in water for 4 hours, covered.

For the infusion, boil the remaining ingredients in a saucepan for 3 minutes and then allow to cool slightly. Rinse the jars and lids with boiling water and then layer in the drained cucumber pieces standing up.

Not too tightly, leaving enough room for the vinegar broth to be poured over the cucumbers to an inch below the jar rim. Seal the jars tightly.

Preparation Tip:

Before consumption, the honey mustard cucumbers should be left unopened in the jar for 1-2 months.

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