1 large cucumber, cleaned and cut into sticks
1 teaspoon pink peppercorns
1 teaspoon juniper berries
1 teaspoon wild fennel seeds
2 garlic cloves, peeled and cut into pieces
half a small chili pepper, cleaned and cut into pieces
2 teaspoons rice malt syrup
120 ml cold, filtered water
half a teaspoon whole sea salt
3 tablespoons rice vinegar
50 ml apple vinegar
the juice of 1 lemon
Makes 1 jar.
Place the cucumber sticks in a glass jar (mine was 600 ml). Add the pink peppercorns, juniper berries, fennel seeds, garlic and chili. In a bowl, mix the rice malt syrup, water, salt, rice vinegar, apple vinegar and lemon juice. Pour the water-vinegar mixture onto the cucumber sticks, shake gently, secure with the lid and refrigerate for 12-15 hours. During this time, shake the jar now and then. The marinating time can be longer, if you prefer a more vinegary taste.
These cucumber sticks are excellent added to a raw mixed salad, or paired with steamed vegetables but you can also use them as a sandwich filling. The same marinade can be used up to 2-3 times within a couple of days. These cucumber sticks should be eaten within 2 days.