Homemade pickled cucumbers

Ingredients for 4 servings:

• 10 kg cucumber(s)
• 2 kg onions
• 4 liters of water
• 1 liter of vinegar (5%)
• 4 tsp peppercorns, black
• 2 tsp mustard seeds
• 12 cloves garlic
• 2 bags of pickling aid (cucumber-proof)
• 2 bags of spice mix (cucumber spice)
• 3 tbsp sugar
• 1 bunch dill, fresh
• 500 g salt

Instructions

Working time approx. 2 hours; Rest period approx. 30 days; Total time approx. 30 days 2 hours

Thoroughly clean the pickle jar (stone pot). Wash the cucumbers, scrub them thoroughly with a brush, and prick them with a toothpick (approx. 10 small holes). Peel the onions, halve them, and slice them into strips. Layer the cucumbers, garlic cloves, dill, and onions in the stone pot. Place a large pot on the stovetop for the stock and bring all the remaining ingredients to a boil. Pour the hot stock over the cucumbers and let stand for 2-4 weeks in a dark, not too warm place. Make sure the cucumbers are clean when removing them. Always keep the cucumbers covered with liquid.