Pickled Cucumbers with Dill and Tarragon

Ingredients

• 800 g small salad cucumber
• 125 g salt
• 4 shallots
• 1 onion
• 600 ml white wine vinegar
• 150 g sugar
• 4 tbsp yellow mustard seeds
• 6 bay leaves
• 1 handful dill
• 1 handful tarragon

Instructions

1. 1.

   Peel the cucumbers, cut into pieces or slices depending on size, and mix with salt in a bowl. Cover and let stand overnight in the refrigerator.

2. 2.

   The next day drain. Peel the shallots and onion. Slice the shallots, cut the onion into strips.

3. 3.

   Bring the vinegar with 600 ml water, sugar, mustard and bay leaves to a boil. Add the shallots, onions and cucumbers and bring to a boil once. Let cool and let stand for about 12 hours.

4. 4.

   Rinse dill and tarragon, shake dry and pluck the tips or leaves. Rinse the canning jars with boiling water. Distribute cucumber mixture with herbs into the jars. Boil the brine again and pour enough over the vegetables to cover them. Seal and let cool.