Sweet cucumber salad Danish style

Ingredients for 10 servings:

• 1,500 ml water
• 500 ml vinegar
• 180 g sugar
• 30 g salt
• 8 g dill, ground
• 2 tbsp, ground caraway seeds
• 5 tbsp honey
• 3 tbsp lemon juice
• 3 tsp cinnamon
• 1 medium-sized onion(s), finely chopped
• 2 kg salad cucumber(s) (snake cucumbers)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

The ingredients are for 5 jars with a capacity of 650-700 g. Net content approx. 350 g cucumbers per jar (1750 g total gherkins). Wash the cucumbers, slice them thinly, and place them in the prepared jars. Then prepare the stock: Combine the water, vinegar, and all the remaining ingredients (except the cucumbers, which remain raw) in a saucepan, bring to a boil, and simmer until the onions are tender. Fill the jars to the brim with the boiling stock, screw on the lids, shake well, and place on the lids. Shake and turn the jars several times over the next few hours to ensure all the cucumber slices are saturated, as the preservation is achieved through the stock, not through heat. I boil the stock so that it is sterile when poured into the jars, thus extending the shelf life of the cucumber salad.