Peel the cucumbers, cut the bitter end into small pieces. Cut cucumbers lengthwise and scrape out the seeds. Halve cucumber halves diagonally and cut into long sticks.
Remove peel from shallots and cut through 1x. Remove ginger from peel and cut into thin slices. Rinse dill flowers and chili peppers.
Bring vinegar, water (1), shallots, sugar, ginger, mustard seeds to boil. Add cucumbers, make 2 min in the broth.
Remove with a skimmer, layer in jars with chili peppers and dill flowers. Boil broth one more time, fold in preserving aid and pour hot over cucumbers until well covered. Seal immediately (twist-off lid), leave upside down on lid for 5 min. Keep cool.
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