Rinse the jars for waking (I use twist-off jars, 720 ml and 1700 ml), sterilize the lids in boiling vinegar water, and put the jars in the oven at 100 ° Celsius until they are used.
Thoroughly water the pickled cucumbers, if necessary clean with a soft brush and at the end rinse again thoroughly with cold water and soak until use.
Brew:
Bring the vinegar to the boil with water, salt, sugar and sweetener.
Peel and cut onions either with a cutter or a cutting devil (knife). Peel the garlic and cut in half. Remove the stem from the pepper, rinse with fresh water, cut into eighths and cut into small strips.
Ingredients per glass, 720 ml:
1 half bay leaf,
2 slices of ginger,
1 onion eighth,
2 cloves of garlic cut in half
1 sprig of fresh dill or half a teaspoon of pounded dill
1 half teaspoon mustard seeds
1 small dried chilli pepper
3 juniper berries
3 allspice grains
4 to 6 pickled cucumbers per jar (depending on size)
Ingredients per glass, 1700 ml
one and a half bay leaves
3 slices of ginger
2 onion eighths
one and a half cloves of garlic
1 sprig of fresh dill + 1 teaspoon of pounded dill or 1 teaspoon of pounded dill
1 teaspoon mustard seeds
1 to 2 dried peppers
5 juniper berries
5 allspice grains
8 to 10 pickled cucumbers per jar (depending on size)
When all the jars are filled with the ingredients and cucumber, fill the boiling stock up to 1 cm below the edge of the glass and close the jars.
Make sure that the edge of the glass is clean and that all lids are tightly closed!
Set the oven to 120 ° C. heat, fill the drip pan with approx. 1 cm of water, place the cucumber jars in it and leave to wake for approx. 20 minutes; wake the large glasses 5 minutes longer. Make sure that the glasses in the oven do not touch!
After waking, remove the jars, place them upside down on a kitchen towel and turn them over after 10 minutes (this is the safest option). Make sure that the glasses do not get drafts; especially glasses with mason gums.
Ingredients
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