Hunsrück pickles

Ingredients for 6 servings:

• 2 kg cucumber(s), peeled, pitted weighed approx. 1 kg
• 120 g sugar
• ¾ liter cucumber juice, ready mixed
• 2 onions
• 2 tbsp spice mix for sauerbraten
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

When the cucumber flood comes in the garden…cannage!

Peel the cucumbers (large salad cucumbers or snake cucumbers), quarter them lengthwise, and remove the seeds. Cut them into finger-width pieces. Lightly salt them in a bowl, let the water steep, then drain the water. Meanwhile, peel the onions, quarter them, and finely slice them. Heat the cucumber infusion in a medium saucepan. Add the onions and sugar, and suspend the spice mix in a spice sieve (or cloth bag) in the broth. Bring to a boil and let it steep for 15 minutes. Then add the cucumber pieces and bring to a brisk boil. Immediately, use a slotted spoon to fill jars with the cucumber pieces and onions, tightly packed. Press down slightly if necessary. Pour in the broth with a ladle and seal IMMEDIATELY! Let cool until the screw caps have created a vacuum. Delicious with grilled meat, as part of a snack, or simply to enjoy.