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Betty Bossi Koch-Center
For 3 preserving jars of each approx. 5 dl, rinsed with hot water
How it's done
Mix the cucumbers and salt, place in a sieve and leave to absorb for approx. 30 mins. Drain the cucumbers well and pack tightly into the clean, pre-warmed jars together with the garlic and ginger.
Bring the vinegar, water, soy sauce, chilli, sugar and allspice to the boil. Pour the boiling hot liquid over the cucumbers to just below the rim, seal immediately.
|Shelf life:||Store in a cool, dark place for approx. 4 weeks. Once opened, keep in the fridge and consume quickly.|
|Tip:||The cucumbers will be sufficiently pickled and ready to eat after 4 days. Ideal with raclette, boiled meat, in sandwiches or as an appetizer.|
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