Pickles from the stone pot

Ingredients for 1 servings:

• 5 kg cucumber(s) (pickled cucumbers)
• 3 large onions
• 200 g horseradish
• 3 liters of water
• ¾ liter vinegar, 10% acid
• 300 g sugar
• 150 g salt
• 1 bunch of dill and savory
• 2 tbsp, leveled peppercorns and mustard seeds
• 1 bag of pickling aid (cucumber-proof)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Grandma’s recipe

Wash the cucumbers and drain well. Cut the onions and horseradish into 1 cm thick slices. Layer the cucumbers with the onions and horseradish in a stone pot. You can also use another airtight container. Bring the water and vinegar with the spices to a boil. Add the cucumber preserves to the boiling broth. Pour the hot broth through a sieve over the cucumbers. Weigh the cucumbers down with a plate or cutting board to ensure they are well covered with the broth. Seal everything airtight and let it rest for about 10 days. The cucumbers will keep this way for up to a year.