Pickled Cucumbers

Ingredients

• 2 kg equally sized cucumbers
• 30 g salt
• 2 tsp white peppercorns
• 4 cloves
• 4 Garlic cloves
• 0.75 l wine vinegar
• 0.75 l water
• 100 g sugar
• 1 bunch fresh dill

Instructions

1. 1.

   Wash cucumbers thoroughly and pierce them several times with a needle. Place in a bowl, sprinkle with salt, and pour water over to cover. Let sit for 24 hours. Drain the brine, rinse cucumbers, pat dry, and layer in jars. Shake dill to dry.

2. 2.

   Add dill, spices, and garlic (peeled and sliced lengthwise) to the jars. Boil vinegar, water, and sugar together, then pour hot over the cucumbers. Seal jars tightly and store cool. Let pickles mature for 4–6 weeks before eating.