Pickled gherkins \"Spreewald style\"

Name: Pickled gherkins \"Spreewald style\"
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 3 kg Gherkins; 200 g Onions; 400 ml Wine vinegar; 2 TABLESPOONS Salt; 350 g Sugar; 4 TABLESPOONS Mustard seeds; 1 1/2 TABLESPOONS Peppercorns; 6 Bay leaves; 1/2 bunch Dill

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

3 kg Gherkins
200 g Onions
400 ml Wine vinegar
2 TABLESPOONS Salt
350 g Sugar
4 TABLESPOONS Mustard seeds
1 1/2 TABLESPOONS Peppercorns
6 Bay leaves
1/2 bunch Dill

Directions

1
Peel the cucumbers, cut them in half lengthwise and remove the seeds. Cut the flesh into thick slices. Peel onions and cut into rings. Bring vinegar, 1 litre water, salt, sugar, mustard and peppercorns, bay leaf and onion rings to the boil.
2
Add cucumbers, bring to the boil and simmer for about 5 minutes. Meanwhile wash dill, shake dry and pluck roughly. Scoop the cucumbers out of the stock and fill into clean glasses with the dill. Pour the cucumber stock over them.
3
Immediately close tightly and allow to cool down. Store cucumbers in a cool, dark place. Shelf life at least 2 months.