Summary
| Prep Time | 20 mins |
| Total Time | 1 min |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 4 kg cucumber (s)
- 200 g onion (s)
- 0.5 liter ½ vinegar, lighter, 5%
- 300 g suar
- 50 g salt
- 20 g pepper, white
- 2 bunches dill, roughly chopped
Print Recipe
Pin Recipe Instructions
- Peel the cucumber and cut into three parts. Remove the core and cut the cucumber pieces lengthways into thin (not too thin) strips. Peel the onions and cut them into rings. You can also cut them in half and into strips.
- Now you need a large vessel with a tightly closable lid. First add the cucumber, then the dill and onions. Sprinkle sugar, salt and pepper over the top and pour the vinegar over it. Put the lid on, close it tightly and shake vigorously.
- Shake vigorously every time you walk past the jar.
- The cucumbers are ready to eat the next day! Then they are really well drawn and soft. If you put the pickles in the morning, you can eat them in the evening.
- It`s a big hit with us at every festival and empty in a few minutes!
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