Sweet and sour pickled cucumbers

Ingredients for 1 servings:

• 2 kg cucumber(s) (pickled cucumbers)
• 1 liter of water
• 1 liter of vinegar (table vinegar)
• 1.1 kg sugar
• 1 pack of spice mix (cucumber spice)
• 1 pack of preserving aid (cucumber preserves)
• 2 tbsp salt
• n. B. onion(s)
• n. B. Dill

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

preserving in the oven

Wash and brush the pickling cucumbers. Peel and quarter the onions. Wash the dill. Layer the cucumbers, onions, and dill in freshly rinsed screw-top jars. Preheat the oven to 150°C. Bring the water, vinegar, sugar, pickle seasoning, and salt to a boil. Then sprinkle in the pickle mixture and stir until dissolved. Pour the mixture over the pickle jars and seal immediately. Line a baking tray with a tea towel, place the jars on top, and add lukewarm water until it is half full. Place in the oven at 150°C for about 20-25 minutes, then remove immediately and let cool (it’s best to turn the jars upside down).