Thuringian quick-cooked cucumbers

Ingredients for 4 servings:

• 1,200 g cucumber(s), small
• 3 m.-sized onion(s)
• 3 tbsp mustard seeds
• 3 tbsp black peppercorns
• e.g. dill, it can also be dried
• e.g. tarragon, it can also be dried
• 1 ¼ liters of water
• ¼ liter table vinegar, 5%
• 125 g sugar
• 50 g salt

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 35 minutes

The quantities for 4 people correspond to the filling of a 3-liter jar. The cucumbers can be enjoyed after just 24 hours. For the broth, bring the water, vinegar, sugar, and salt to a boil and let cool slightly. Halve the onions and slice into thin strips. Lightly crush the peppercorns in a mortar and pestle. Wash the cucumbers and pierce them three to five times in the side with a roulade needle, depending on their size, to allow the broth to penetrate better. Fill the jar in several layers with cucumbers, onions, spices, and herbs. Then pour the lukewarm broth over the cucumbers until everything is covered. I always let the cucumbers cool slightly by covering the open jar with a tea towel. Then I seal the jar and refrigerate it for 24 hours.