Dill pickles in a jar

Ingredients for 1 servings:

• 5 cucumber(s), green
• 1 bunch dill, fresh
• 2 tbsp mustard seeds, yellow
• 6 grains of allspice
• 3 bay leaves
• 6 juniper berries
• 400 ml vinegar (wine vinegar)
• Water
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

sweet and sour pickled

Wash the cucumbers, cut them into thin slices, and layer them in a sieve, sprinkling salt between the layers. Place the sieve over a bowl and let it steep for about 2 hours, discarding the cucumber juice. Wash and finely chop the dill, setting aside 1 small sprig of dill for each jar. For the stock, bring the mustard seeds, allspice seeds, bay leaves, and juniper berries, along with the sugar, vinegar, and water, to a boil. Remove from the heat and let steep for at least 1 hour. Then return to the heat, bring to a boil, and remove the spices. Add the drained and well-rinsed cucumber slices, bring to a boil briefly, remove from the heat, and mix with the chopped dill. Then fill the sterilized jars. Bring the stock to a boil and pour it over the cucumbers while it’s still hot in the jars. Immediately seal with twist-off lids and turn them upside down. Only when they have cooled down again should you stand them upright; then you can tell if the jars are airtight! Let it steep for at least 4 weeks. Shelf life: approximately 6 months or longer.