Buy all ingredients right below the recipe
INGREDIENTS FOR BRINE
- 1 l vinegar
- 95 saccharin tablets
- 2 packages Deko preserving mixture
INGREDIENTS
- 1.2 kg peeled carrots
- 2.7 kg peeled onions
- 10 dill stalks with flower heads
- 5 kg pickling cucumbers
INSTRUCTIONS FOR BRINE
- 1Pour 4 l of water into a pot, add vinegar, Deko mixture, and saccharin. Bring to a boil, remove the pot from the heat, and let it stand for 20 minutes.
INSTRUCTIONS
- 1Wash the cucumbers and carefully clean them with a brush. Slice the onion into half-rings. Slice the carrots into thin rounds.
- 2In a large stoneware crock for pickling cabbage, place 4 dill stalks with their flower heads at the bottom, cover with a handful of carrots and a handful of onions, and then layer the cucumbers on top. Repeat this at least four times. However, do not finish with cucumbers, but with onions, carrots, and dill. Pour the cooled brine over the entire crock.
Tip
These cucumbers are best prepared in a stoneware crock. Everything must remain submerged in the brine. Let the cucumbers stand in a cool room (preferably a cellar) for 7–10 days. The smaller the cucumbers you buy, the better.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef