Summary

Ingredients

• 2 ½ kg cucumber (s)
• large onion (s), about 500 g
• 3 tablespoon salt

For the brew:

• 500 ml water
• 400 ml vinegar, 5 - 8%
• 400 g suar
• 2 tablespoon vinegar essence
• 1 teaspoon dill, dried, fresh dill 2 s
• 1 teaspoon curry
• 1 teaspoon paprika powder, noble sweet
• 2 teaspoons mustard seeds
• 0.5 teaspoon ½ pepper
• 0.5 teaspoon ½ chilli

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Instructions

1. Step 1:
2. Wash the cucumbers and grate them unpeeled into thin slices. Halve or quarter the onions and cut so that half or quarter rings are formed. Then mix everything with salt and let rest for 4 - 6 hours (overnight).
3. Step 2:
4. Gradually add the remaining ingredients to a large saucepan and bring the stock to a boil. Keep stirring until the sugar has completely dissolved. Squeeze out the cucumber and onion mixture by hand and gradually add to the sauce. Simmer everything together for about 5 - 6 minutes, until the cucumbers are transparent.
5. Then fill the cucumbers hot into prepared jars and close them.
6. The specified amount is sufficient for 3 normal sized screw-top jars.
7. Recommendation:
8. Step 1 - double the amount
9. But carry out step 2 twice