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🍽️ Crunchy Pickled Cucumbers Grandma's Style

333 kcal · 50 min · 4 servings

Ingredients

• 2.5 kg cucumber
• salt
• 3 onions
• 2 garlic cloves
• 3 tbsp mustard seeds
• 2 handfuls dill flower
• 1 tbsp peppercorns
• 10 bay leaves
• 200 g sugar
• 0.75 l white wine vinegar

Instructions

1. 1. Wash the cucumbers thoroughly and place them in a large bowl.
2. 2. Cover the cucumbers completely with cold water.
3. 3. Drain the water and measure the amount.
4. 4. Dissolve 25 grams of salt per liter of measured water in a separate container.
5. 5. Pour the salt water over the cucumbers.
6. 6. Let the cucumbers soak in the salt water for 24 hours.
7. 7. Remove the cucumbers from the salt water.
8. 8. Scrub the cucumbers clean with a vegetable brush.
9. 9. Pat the cucumbers dry afterwards.
10. 10. Peel the onions and garlic.
11. 11. Cut the onions into rings or half-rings depending on their size.
12. 12. Finely chop the garlic cloves.
13. 13. Fill the clean, hot-rinsed jars with the cucumbers, onions, and garlic.
14. 14. Add mustard seeds, dill flowers, peppercorns, and bay leaves to the jars.
15. 15. Mix sugar, vinegar, 3.75 liters of water, and one teaspoon of salt in a pot.
16. 16. Simmer the mixture covered on low heat for 5 minutes.
17. 17. Let the liquid cool down briefly afterwards.
18. 18. Pour the brine over the filled jars.
19. 19. Seal the jars with rubber rings, lids, and clips.
20. 20. Pasteurize the jars in a canning pot at 80 degrees Celsius for about 30 minutes.

Nutrition per serving

• kcal: 333
• Protein: 5 g · Fett/Fat: 1 g · Carbs: 66 g