Summary

Ingredients

• 2 kg cucumber (s)
• 1 bunch dill

For the brew:

• 2 shallot (s)
• 300 ml white wine vinegar
• 200 ml balsamic vinegar
• 500 ml water
• 400 g suar
• 1 tablespoon mustard seeds
• 1 teaspoon black peppercorns
• 4 teaspoons sea salt
• 2 teaspoons spice mix, (pickled spice for cucumber)

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Instructions

1. Cut the onions into thin rings.
2. Make a brew from all the ingredients except the cucumber and dill and cook for about 5 minutes. Take it off the stove and let it cool down to room temperature (a cold water bath helps a lot here).
3. Peel the cucumbers and remove any damaged areas. Divide once in the middle. If the kernels are already large and firm, halve the cucumber halves and remove the core with a spoon. Otherwise it is not necessary and the cores can also be processed.
4. Cut the cucumber into approx. 1 cm thick slices and distribute with the dill on the preserving jars. Layer as close as possible, up to 1 cm below the edge of the glass.
5. Now distribute the cooled brew over the glasses so that the cucumbers are covered.
6. Boil the closed jars at 90 ° C for 30 minutes. Boiling begins when the water has reached 90 ° C.
7. Then let the glasses cool down on a damp towel and remove the clips after they have cooled down completely.
8. Check again the next day whether the glasses are still closed. Open jars should be used up in the short term, otherwise they will last 1-2 years without any problems if they are stored in the dark at room temperature.
9. The specified amount is sufficient for 4 0.5 L jars.
10. Tip:
11. This method also works with intact Twistoff glasses.