Salt dill pickles in a simple way self-pickled
On the markets you can now see the little garden cucumbers. Even when inlaid, they taste even tastier than the ones bought - and they are a nice summer gift, e.g. to the barbecue.
- 1 kg of cucumbers
- 3 small onions
- 3 bay leaves
- 1 bunch of fresh dill
- 125 g of sea salt
That is how it goes:
- The cucumbers are scrubbed vigorously with a clean brush. Then they are placed in cold water for 12 hours. Then taken out.
- Layer them with the peeled onions, bay leaf and dill in one or two large screw jars.
- The salt is boiled with 2 1/2 liters of water and poured cooled over the cucumbers. They stay in salt water for two days.
- The glasses remain unlocked during this time, but are covered with a cloth (gauze, cloth handkerchief).
- After two days, the cucumbers are removed, the liquid is sifted into a saucepan and boiled again. Possibly. Season with a tablespoon of sugar and an tablespoon of vinegar - to taste, if you like it slightly sour, but it does not have to be.
- The cucumber or the glasses are rinsed and the cucumbers are re-inserted and filled with the broth and sealed.
These salt dill cucumbers taste best if eaten within a few days, then they are nicely crisp. So there is no permanent canning such. Pickles, but delicious.