30 small cucumbers
2 fresh red chillies
10 garlic cloves
500 ml water
200 ml pure vinegar (24%) or 200 ml spirit vinegar (12%)
250 g Dansukker Granulated Sugar
60 g salt
1 piece fresh horseradish
Wash the cucumbers thoroughly. Peel the onion. Halve and slice it. Rinse the chilli, cut it lengthwise and remove the seeds. Peel the garlic. Layer the cucumber with the onion, garlic and chilli in warm sterilised jars.
Combine the ingredients for the marinade in a saucepan and bring to the boil. Allow to cool, then pour over the cucumber. Add two pieces of horseradish to each jar. Seal. Leave for 4 weeks before serving. Store in the refrigerator.
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