John Myers
Ingredients for 1 servings:
- 2 kg cucumber(s) (pickling cucumbers), preferably small
- 5 sprigs of dill
- 5 onions
- 6 bay leaves
- Mustard seeds
- Allspice
- Pepper, whole
- Garlic, as desired
- 1 ½ liters of water
- ½ liter vinegar, 5% acid
- 2 tbsp salt
- 250 g sugar, 0.5 sachets of cucumber fresh
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes
simple and super fast
Wash and brush the cucumbers, then layer them in a stone pot with dill, onions, bay leaves, allspice, mustard seeds, and peppercorns. Bring the water, vinegar, salt, sugar, and cucumber juice to a boil in a large pot and pour the hot water over the cucumbers. Place a plate on top of the cucumbers so that they are all covered in the vinegar and water. Cover the stone pot with a plate. Once the cucumbers have cooled—after about 24 hours—they are ready to eat. Stored in a cool place, they will keep for 3-4 weeks. !!!The cucumbers should always be removed with clean tongs or something similar; never with your fingers or with a fork that has already been in your mouth!!!
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