Pickled Cucumbers My Way

1. Unfortunately, out of sheer zeal, I had forgotten to weigh the cucumbers, but a heaped 4l bowl of cucumbers .. is always enough for 5-6 mason jars (a.1Liter).
2. Wash the cucumbers twice and brush them vigorously. Slightly cut off the ends and place the cucumbers close together in the cleanly rinsed mason jars. Rinse off the dill blossoms and peel and quarter the onion and place one dill blossom and 2/4 of the onion on each glass.
3. Then add 1 level teaspoon of salt, 1 heaped teaspoon of cucumber spice and 3 heaped teaspoons of sugar per glass. Dilute the cucumber infusion with 2 bottles of water (1 1/2 liters) and fill each glass to the brim with this vinegar mixture. One bottle of diluted cucumber infusion is enough for five glasses (1 liter each),
4. Fit the mason jars with rubber rings, lids and clips, making sure that the edge of the jar is clean … before you close it!
5. Place the glasses in a boiling machine with cold water … they should be about three-quarters in the water. Heat the thermometer to 90 ° C and sterilize the cucumbers at 90 ° C for 30 minutes.
6. When the boiling time is up, the pickle jars are taken out of the boiling machine. Since the jars are boiling hot, you should definitely use a cooking glove. Cover the finished pickles with a tea towel and let them cool. Then loosen the clamps and put the pickles in Store in a cool pantry or basement.
7. Have fun preparing and enjoying!

Annotation…

1. The cooked cucumbers can be kept for several years, remain firm to the bite and wonderfully tasty ..! I only grow cucumbers every second year and then usually cook 40 jars, so I always have delicious pickles in the house until the next harvest.