Pickled Cucumbers with Dill and Garlic

Ingredients

• 1 kg pickling cucumber (as uniform 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 well and pierce them several times with a needle. Place in a bowl, sprinkle with salt, and pour water over them so that they are covered. Let sit for 24 hours. Drain the brine, wash the cucumbers, and pat dry.

2. 2.

   Layer the cucumbers with dill in jars, add peppercorns, allspice berries, and mustard seeds. Boil the vinegar with 350 ml water and sugar, then pour hot over the cucumbers. Seal the jars tightly and store cool. Let mature for 4–6 weeks before use. Keep refrigerated and dark.