Sweet and Sour Honey Cucumbers

For the sweet and sour honey cucumbers, first wash the cucumbers, peel them with a peeler, cut them in half and scrape out the seeds with a spoon.

Cut the cucumbers into pieces about 4×4 centimeters, put them in a bowl and salt them. Let stand overnight and then drain off the water.

Cut ginger root into thin slices. Place the preserving jars open in the preheated oven at 90°C.

In a saucepan, bring vinegar, lime juice, honey, mustard seeds and ginger to a boil until honey is dissolved. Then add the cucumber pieces in batches and cook for about 3 to 5 minutes. The cucumbers should still remain firm to the bite.

Put the cucumbers into the hot jars and pour the broth over them. Immediately seal jars and turn upside down until cool.

Put jars of sweet and sour honey cucumbers in a dark place and leave to infuse for at least 4 weeks.

Preparation Tip:

Instead of the mustard seeds, you could use a ready-made packet of pickling spices.

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