Canned cucumber salad in Franconian style

Ingredients for 1 servings:

• 5 cucumbers
• 2 liters of water
• 1 liter vinegar, mild (2.5% acetic acid)
• 50 g salt
• 200 g sugar
• e.g. dill, dried

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

To prepare the salad, you will need 8 twist-off jars with lids (500 ml). Rinse them thoroughly and boil the lids in salted water for about 10 minutes. Sterilize the rinsed jars in the oven at 100°C for about 10 minutes. Meanwhile, prepare the vinegar solution by combining 2 liters of water and 1 liter of vinegar, salt, and sugar, and bring to a boil. Wash the cucumbers in lukewarm water and brush them if necessary. Be careful not to damage the skin. Then cut off both ends and slice the cucumbers with a coarse salad slicer. If you have a food processor or similar, use the coarse side of the slicer and slice your cucumbers through – the slices should be 2 mm thick. Of course, you can also use a kitchen knife or an electric food slicer, but this will take longer. Now remove each jar separately from the oven and fill it with the cucumbers. I layer the cucumbers using a wooden spoon handle right up to the rim and add half a teaspoon of dried dill to each jar. If you like, you can also use other spices, such as mustard seeds, juniper berries, bay leaves, cloves, allspice, or tarragon. Then fill each jar to the brim with the boiling liquid, screw on the lid, and let the jars stand on the lid for about 10 minutes. If you want to be on the safe side, you can preserve the jars in a water bath in the oven, in a preserving pot, or in a canning machine at 80°C for 20 minutes. Tip: If you’re using preserving jars with rubber rings and clasps instead of twist-off jars, make sure the rubber rings are boiled in salted water and protect the jars from drafts after preserving. The clasps should only be removed after the jars have cooled.