Pickled Cucumbers with Dill

Name: Pickled Cucumbers with Dill
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 20 min
Yield: 15
Cuisine: Europe, German
Ingredients: 1 kg large pickling cucumber; Salt; 75 ml vinegar essence; 150 g raw cane sugar; 1 handful dill (5 g each; with flowers); 2 tbsp yellow mustard seeds (10 g each); 0.5 tsp black peppercorns; 2 tsp nutmeg buds (macis)

Prep: 30min

| Servings: 15 | Cook: 15min

Spoonsparrow pickled cucumbers with dill are a great way to preserve excess vegetables.

Ingredients

1 kg large pickling cucumber
Salt
75 ml vinegar essence
150 g raw cane sugar
1 handful dill (5 g each; with flowers)
2 tbsp yellow mustard seeds (10 g each)
0.5 tsp black peppercorns
2 tsp nutmeg buds (macis)

Instructions

1.
Clean, wash cucumbers and cut diagonally into about 5 mm thick slices. Sprinkle cucumbers with salt and let them sit for about 2 hours. Then rinse and pat dry.
2.
Meanwhile bring vinegar with 200 ml water, sugar and salt to a boil until crystals dissolve. Let it cool again.
3.
Wash dill and pat dry. Place cucumbers with dill and flowers into two sterile canning jars. Sprinkle mustard seeds, peppercorns, and macis over them.
4.
Boil the brine again, pour hot over the cucumbers to cover them. Seal jars tightly, invert and place on lids. After 10 minutes flip back and let cool.