Pickled cucumbers
Ingredients for a jar of 400 g:
Small fresh cucumbers
1 teaspoon sugar
1 teaspoon salt
40 ml of vinegar
3-4 peppercorns
1 pinch of mustard seeds (optional)
Some onion in slices
1 sprig of dill flower
Preparation:
Place all the spices, the onion and dill in the jar. Then, fill it with cucumbers, cuddling them tight and vertical inside.
Fill the jar with cold water up to the neck and seal it tight. Repeat this as many times, as your jars and ingredients are.
Sterilize the jars standing them upright in a wide saucepan, lined with a cloth. Fill it with water exceeding with 1-2 cm the height of the jars. Bring to the boil and count 7 minutes of sterilization. Then, remove the jars from the pan and leave aside to cool upside down. Normally, the lid should be sucked in and remain still well pushed. Store the pickled cucumbers in a cool and dry place for 20 days before tasting. Refrigerate after opening a jar.
