Pickling broth for mustard gherkins and much more

Ingredients for 1 servings:

• 2 ½ liters of water
• ½ liter of vinegar 10%
• 300 g sugar
• 12 tbsp, sautéed mustard seeds
• 2 tbsp, heaped salt
• 3 bay leaves
• 1 bunch of dill blossom(s), approx. 18 pieces
• 4 large onions, sliced
• 12 allspice berries
• 6 stalks of savory, if pickling beans

Instructions

Working time approx. 10 minutes; Rest period approx. 42 days; Cooking/baking time approx. 10 minutes; Total time approx. 42 days 20 minutes

Bring water, vinegar, sugar, salt, bay leaves, and allspice berries to a boil. Divide mustard seeds, dill blossoms, and onions equally among the jars. Tips: Now fill the jars with the cucumbers or beans. Pour in the boiling liquid and seal the jars. Let the jars simmer in a pot of water for about 15-20 minutes. Let the jars cool and store in a cool, dark place like you would for preserves. Don’t forget the savory with the beans. You can also pickle corn in this way, but please do not use dill. This liquid can be used with the following vegetables: cucumbers, beans, corn, zucchini, peppers, and a mix of cauliflower, carrots, mushrooms, and onions.