Sweet and Sour Pickled Cucumbers, Green Tomatoes or Zucchini

Rinse the cucumbers or zucchini, remove the skin, cut into finger-length strips. Rinse green tomatoes (those that, because it is too late in the year, can no longer ripen), remove the stalk, pierce all around with a sewing needle.

Weigh the 1st day vegetables, put them in a stoneware pot. To 1 kg add: 300 cc white wine vinegar, 200 cc red or white wine, 500 g brown sugar, 1 cinnamon stick, 5 peppercorns, 1 to 2 bay leaves, 3 cloves, 1 finger-sized piece of ginger, zest of one lemon, 2 tbsp yellow mustard powder. Bring vinegar, wine and sugar to boil, add bay leaves, cinnamon, pepper, cloves. Peel the ginger and add it.

Cut lemon peel into strips and add. Bring to a simmer for a few minutes, then pour over the fruit. (They should be completely covered). Add a little wine if necessary.

Day 2 Drain juice, bubble, simmer on low heat for 5 min, cool, mold over vegetables one more time.

3rd day put juice and vegetables in a wide pot. Simmer on low heat until pieces are slightly glazed. However, they must still have “bite”. For the tomatoes, cook until the skin bursts. Later, place the pieces in jars rinsed with hot water. Add the mustard powder to the juice and boil it to syrup consistency. Cool the syrup and pour it over the vegetables. Seal. Keep cool and dry.

(Kathrin Rüegg’s spicy e

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