Summary

Ingredients

• 5 cucumber (s), green
• 1 bunch dill, fresher
• 2 tablespoon mustard seeds, yellow
• 6 grains allspice
• 3 bay leaves
• 6 juniper berries
• 400 ml vinegar, (wine vinegar)
• water
• salt

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Instructions

1. Wash and thinly slice the cucumber and layer in a colander, sprinkle with salt between layers. Place the sieve on a bowl and let it stand for about 2 hours, then throw away the cucumber juice.
2. Wash and finely chop the dill, set aside 1 small sprig of dill for each glass.
3. For the brew, bring the mustard and allspice grains, the bay leaves and juniper berries, as well as the sugar, the wine vinegar and the water to the boil, take them off the stove and let them steep for at least 1 hour, then put them back on the stove and bring the spices to the boil remove.
4. Add the cucumber slices, drained and rinsed, briefly bring to the boil, remove and mix with the chopped dill and pour into the sterilized jars. Bring the stock to the boil and pour it hot over the cucumbers into the jars, close immediately with the twist-off lids and turn over.
5. Only when they have cooled down again, then put them correctly, then you can also tell whether the jars are hermetically sealed!
6. Let it steep for at least 4 weeks.
7. Shelf life approx. 6 months or longer.