Buy all ingredients right below the recipe
INGREDIENTS FOR THE PICKLING LIQUID
- 500 ml vinegar
- 25 pcs sweetener tablets
- 1 teaspoon salt
- 150 g sugar
INGREDIENTS FOR THE PICKLED CUCUMBERS
- 5 peeled medium carrots
- 1 peeled horseradish
- 2 peeled onions
- 12 dill flowers
- 12 bay leaves
- 5 teaspoons mustard seeds
- 5 teaspoons whole black peppercorns
- 30 pcs cloves
- 3 kg cucumbers (for pickling)
PREPARING THE PICKLING LIQUID
- 1Heat 12 liters of water to approx. 70–80°C, add the salt, granulated sugar, vinegar, and sweetener tablets. Bring to a boil and cook for 2 minutes, then remove from heat.
PREPARING THE PICKLED CUCUMBERS
- 1Gently wash the cucumbers, you can clean them with a brush if necessary. Peel and slice the carrots and horseradish. Halve the larger slices. Cut the onion in half and slice it into semicircles.
- 2Always place 5 carrot slices, 1-2 pieces of horseradish, a little onion, 1-2 dill leaves, half a teaspoon of mustard seeds, 2 allspice berries, half a teaspoon of whole peppercorns, 1-2 bay leaves, and 3 cloves at the bottom of the jar. Then carefully place the cucumbers into the jar.
- 3Pour warm liquid over the cucumbers. Seal the jar and place it in a pot, filling water around it. Heat to 80°C, then keep at room temperature for 7 minutes. Afterwards, remove the jars and immediately turn them upside down. Once the jar has cooled, you can store it upright.
Tip
You can also add whole cinnamon or whole green peppercorns to the brine. Smaller cucumbers are tastier. Unopened jars of cucumbers can last up to 2 years. For better overview, you can label the jar with the date of preparation.
