Makes four to five jars of 1/2 l.
Rinse the cucumbers. Prick each cucumber a few times with a needle so that the broth can penetrate well into the flesh.
Peel and quarter the onions. Layer alternately in clean canning jars along with the remaining herbs and spices.
Bring sugar, vinegar, water and salt to a boil. Pour the broth over the cucumbers until boiling hot; they should be completely covered. Seal the jars on the spot. Steep for at least four weeks before use.
Store in a cool place.
Tip: Dill flowers are most aromatic when they have already wilted.
Preserving with vinegar Cleanliness is also the top priority when preserving in acid. Even a crumb of bread or another ‘foreign object’ from the kitchen can put the shelf life in question. And for raw produce, the fresher the better. Be sure to select rotten vegetables.
All jars used must be acid-proof. The lids of the preserving jars should close perfectly and airtight.
The vinegar used must have a minimum acid content of four o/o, but preferably five to six o/o, if the preserves are to keep. Home-made vinegar should only be used if its acidity is known in detail. On the other hand, it is a matter of personal preference whether to use white wine vinegar, red wine vinegar or fruit vinegar.
With the exception of cucumbers, vegetables that are not cooked directly in the vinegar broth must be cleaned before pickling.