Summary

Ingredients

• ml 1,500 water
• 500 ml vinegar
• 180 g suar
• 30 g salt
• 8 g dill, round
• 2 tablespoon, leveled caraway seeds, ground
• 5 tablespoon honey
• 3 tablespoon lemon juice
• 3 teaspoons cinnamon
• 1 medium onion (s), finely chopped
• 2 kg cucumber (s), (snake cucumber)

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Instructions

1. The ingredients are for 5 glasses with a capacity of 650-700 g. Net contribution approx. 350 g cucumbers per jar (a total of 1750 g cucumber)
2. Wash the cucumber, slice it into fine slices and place in the prepared jars.
3. Then prepare the brew: put the water, vinegar and all the remaining ingredients (except for the cucumbers, because they stay raw) in a saucepan, then bring to the boil and simmer until the onions are cooked through.
4. Fill the jars up to the brim with the boiling stock, close with the screw cap, shake well and place on the lid. Shake and turn the jars several times in the following hours so that all the cucumber slices are pulled through, because the preservation is done by the brew, not by heat. I boil the stock so that it is sterile when it is poured in and thus extends the shelf life of the cucumber salad.