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🍽️ Crunchy Dill and Garlic Pickles

97 kcal · 30 min · 4 servings

Ingredients

• 1 kg pickling cucumbers (of as similar size as possible)
• 2 tbsp salt
• 1 tsp black peppercorns
• 1 tsp allspice berries
• 1 tbsp mustard seeds
• 350 ml wine vinegar
• 50 g sugar

Instructions

1. 1. Wash the cucumbers thoroughly under running water.
2. 2. Poke each cucumber several times with a needle.
3. 3. Place the cucumbers in a bowl.
4. 4. Sprinkle them generously with salt.
5. 5. Pour enough water over them to completely cover the cucumbers.
6. 6. Let the cucumbers soak in the brine for 24 hours.
7. 7. Then pour off the salt water.
8. 8. Rinse the cucumbers briefly.
9. 9. Dry them with a kitchen towel.
10. 10. Layer the cucumbers together with the dill into the jars.
11. 11. Add the peppercorns, allspice berries, and mustard seeds.
12. 12. Mix the vinegar with 350 milliliters of water and the sugar.
13. 13. Bring the liquid to a boil.
14. 14. Pour the hot liquid directly over the cucumbers in the jars.
15. 15. Seal the jars tightly.
16. 16. Store the jars in a cool place.
17. 17. Wait 4 to 6 weeks for the cucumbers to pickle.
18. 18. Keep the jars cool and dark.

Nutrition per serving

• kcal: 97
• Protein: 2 g · Fett/Fat: 1 g · Carbs: 18 g