Dill pickles à la Gabi

Ingredients for 1 servings:

• 2,500 g cucumber(s)
• 1,000 ml white wine vinegar
• 500 ml water
• 250 g sugar
• 2 tbsp salt
• 2 bunch dill, cut into small branches
• 2 onions, finely diced
• 50 g horseradish, finely grated
• 2 tbsp mustard, medium hot
• 2 tbsp green peppercorns

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Peel the cucumbers, halve them, remove the seeds with a teaspoon, and cut them into 2 cm pieces. Heat the water and white wine vinegar with the sugar and salt in a saucepan. Add the cucumber pieces to the boiling liquid along with the onions, horseradish, mustard, and peppercorns and simmer for 5 minutes. Using a slotted spoon, divide the cucumber pieces among the appropriate preserving jars and pour the hot liquid over them. Scatter dill sprigs over the cucumbers and cover with liquid. Allow to cool, then seal with cellophane and let stand in a cool place for at least a week.