Cucumbers, sweet and sour pickled with flowering dill

Ingredients for 1 servings:

• 2 kg pickled cucumbers
• salt water
• 500 g onion(s)
• 1 bunch of dill (flowering dill)
• 1 liter white vinegar
• 250 g cane sugar
• 2 liters of water
• 4 bay leaves
• 10 peppercorns, colored
• 2 tsp, leveled salt

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 30 minutes; Total time approx. 2 days 1 hour

easy to do without preserving and jars

Wash the cucumbers thoroughly and brush them with a soft brush. Trim any damage or bruises. Place the cucumbers in a pot with plenty of salted water, cover the container, and refrigerate for 24 hours. The next day, drain the cucumbers and rinse with cold water. Put the vinegar in a pot with 2 liters of water. Roughly crush the pepper, add the bay leaves, cane sugar, and salt. Bring everything to a boil. Then roughly chop the flowering dill and add it with the cucumbers. Bring back to a boil and simmer for 1 minute. Then cut the onions into rings or quarters and add them. You can use fewer onions, but they taste just as good. Let everything cool down. I always leave them in the pot I put them in, and then we eat the cucumbers straight from the fridge for 2-4 weeks. You can eat them after just 2 days. I think you can also preserve the cucumbers using this recipe.