Sweet and Sour Pickled Cucumbers

Ingredients

• 2 kg pickling cucumbers (as uniform as possible)
• 30 g salt
• 1 tsp white peppercorns
• 1 tsp allspice berries
• 1 tbsp mustard seeds
• 3 shallots
• 0.75 l wine vinegar
• 0.75 l water
• 100 g sugar
• dill sprigs

Instructions

1. 1.

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

2. 2.

   Peel the shallots and cut into thin slivers; distribute over the cucumbers. Boil the vinegar with water and sugar, then pour hot over the cucumbers. Seal the jars tightly and store in a cool place. Let the sweet and sour pickles mature for 4–6 weeks.