Pepper Cucumbers

Rinse the cucumbers thoroughly. Stir 1 tbsp salt in 1 liter of cold water. Cover cucumbers with it, infuse for about 12 hours in a cool place with the lid closed.

Then rinse and drain the cucumbers. Rinse and drain dill flowers, perhaps plucking a tiny bit.

Rinse chili pepper, cut lengthwise, seed and chop finely. Remove peel from onions and cut into rings. Put dill, cucumbers, chili, onions, peppercorns and green pepper in jars.

Bring 1 tbsp salt, sugar, 3/8 liter water and vinegar to a boil. Fill to 2 cm below the rim in the jars and seal.

Cook in the preserving apparatus for about 25 minutes at a maximum of 85 degrees.

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