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I love these pickles and that’s why we aren’t making any others this year. Last year we made only 2 jars as a trial and my husband and I finished them in one day. Really excellent and completely simple!
Recipe for fantastic pickles
We need (for each jar):
- pickling cucumbers (you can cut off the ends, but it’s not necessary)
- dill sprigs
- 1 bay leaf
- 2 – 3 whole allspice berries
- 3 – 4 whole peppercorns
- 5 carrot rings
- 1 teaspoon salt
- sliced onion (about 1/4 onion per jar)
- 1 dl vinegar
- 5 saccharin tablets
- hot chili pepper
- water as needed
Method:
Wash the cucumbers. Into each canning jar (they must, of course, be clean) put dill at the bottom, a bay leaf, allspice, whole peppercorns and saccharin. Add the carrot and onion.
Press the cucumbers into the jars.
Those who like it spicy add a chili pepper. Pour in the vinegar and top up with cold water. Close the jar.
Sterilize the pickles in steam
From the boiling point, simmer only about 5-10 minutes. Just enough for the lid to seal. Remove, turn the jars upside down and let cool. That’s all, store with your other preserves.
