Homemade Pickled Cucumbers | Crispy and Spicy

Heat 2 liters of water to 70–80 °C, then add the salt, sugar, sweetener tablets, and vinegar. Bring to a boil and cook for 2 minutes, then remove from heat.

Wash the cucumbers thoroughly, cleaning with a brush if necessary. Cut the carrots and horseradish into slices (halve larger ones). Cut the onion into half-rings.

Place 5 slices of carrot, 1–2 slices of horseradish, a little onion, 1–2 dill sprigs, ½ teaspoon mustard seeds, 2 allspice berries, ½ teaspoon whole peppercorns, 1–2 bay leaves, and 3 cloves at the bottom of each clean jar. Then tightly pack the cucumbers into the jars.