Sweet Pickled Cucumbers with Carrot and Onion

1. 1 Cucumbers≈ $3.67 per kg 500 g
2. 2 Carrots≈ $1.50 per kg 80 g
3. 3 Onions≈ $1.60 per kg 60 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Dillpack 50 g ≈ $1.80 10 g
6. 6 Black peppercorns 2 g
7. 7 Bay leaves to taste
8. 8 Salt 25 g
9. 9 Sugarpack 1 kg ≈ $1.60 60 g
10. 10 Vinegar 9%pack 500 ml ≈ $1.30 60 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Soak the cucumbers¹ in cold water for 3 hours, then trim off the ends. Cut the carrot² into 3 mm rounds and the onion³ into half-rings.

2. Sterilize a 1 l jar over steam for 10 minutes and boil the lid for 5 minutes.

3. Place the dill⁵, garlic⁴, peppercorns and bay leaf on the bottom. Pack the cucumbers¹ in layers, adding carrot² rounds and onion³ between them.

4. Bring 450 ml water to a boil with the salt and sugar⁹, remove from the heat and pour in the vinegar¹⁰.

5. Pour the hot marinade over the vegetables to the rim and cover with the lid.

6. Sterilize the jar in a pot of hot water for 15 minutes from the moment it comes to a boil, then seal it.

7. Turn the jar upside down and wrap it until cool. Store in a cool, dark place for up to 12 months; keep an opened jar in the refrigerator for up to 2 weeks.