Pasta dishes are just always delicious!
* Rinse the cucumbers with care and cut into pieces unpeeled.
* Sprinkle the cucumber pieces with salt, infuse in a cool place for 24 hours. Rinse and drain well.
* For the broth, fry cumin, cardamom and Szechuan pepper in a warm frying pan until an intense fragrance escapes.
Crush finely with corinander and pepper in a mortar.
* Then put these spices with turmeric and the cored small water cut into rings, chilies, sugar and vinegar.
Boil briefly and pour hot over the cucumbers.
* Infuse for 24 hours.
Info:
In China, fire cucumbers are a popular snack for appetizers. You help yourself with your fingers and lick off the delicious liquid. The remaining broth can be used well for leaf salads (with long-grain rice, noodles or possibly potatoes).
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