Silesian cucumber bites

Ingredients for 1 servings:

• 2 kg cucumber(s)
• 1 bunch of dill
• 2 shallots
• 300 ml white wine vinegar
• 200 ml balsamic vinegar bianco
• 500 ml water
• 400 g sugar
• 1 tbsp mustard seeds
• 1 tsp peppercorns, black
• 4 tsp sea salt
• 2 tsp spice mix (pickling spice for cucumbers)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

my way, sweet and sour and firm to the bite in a jar

Slice the onions into thin rings. Combine all ingredients except the cucumber and dill in a broth and simmer for about 5 minutes. Remove from the heat and let cool to room temperature (a cold water bath helps immensely here). Peel the cucumbers and remove any damaged parts. Cut them in half. If the seeds are already large and firm, cut the cucumber halves in half and remove the cores with a spoon. Otherwise, this is unnecessary and the seeds can be used as they are. Cut the cucumbers into approximately 1 cm thick slices and arrange them among the preserving jars with the dill. Layer as tightly as possible, up to 1 cm below the rim of the jars. Now spread the cooled broth among the jars so that the cucumbers are covered. Boil the sealed jars at 90°C for 30 minutes. The boiling begins when the water reaches 90°C. Then let the jars cool on a damp towel and remove the clamps once they have completely cooled. The next day, check again to make sure the jars are still sealed. Open jars should be used up quickly; otherwise, they will easily keep for 1-2 years if stored in a dark place at room temperature. The specified amount is enough for 4 0.5 L jars. Tip: This method also works with intact twist-off jars.