Peel cucumber, cut in half lengthwise, remove seeds. Cut into 1 cm wide pieces.
Rinse oranges, remove peel (set aside a piece of peel), fillet. Remove peel from pears, quarter, core, cut into 2-3cm long pieces.
Boil vinegar and wine with cloves, sugar, cinnamon, bay leaf, orange peel, chili rings and small ginger cubes until sugar is dissolved.
Make pears and vegetables with raisins ten min in the liquid. The last two min. add the orange fillets.
Cool. Fill drained fruits and vegetables into hot rinsed preserving jars. Bubble liquid for another five minutes. Cool and stir in mustard powder. Pour liquid over fruit, seal jars.
Keeps in refrigerator for about four weeks. Tastes good with short roasted meat and cold roasts.
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