Pickled cucumber

Heat 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.

Gently 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.

Always 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.