Pickled Cucumbers

Heat 2 liters of water to 70–80 °C and add salt, sugar, saccharin, and vinegar. Bring to a boil and cook for 2 minutes. Then remove from heat.

Carefully wash the cucumbers and clean them with a brush if needed. Slice carrots and horseradish into rounds. Halve larger rounds. Halve the onion and slice it into half-moons.

Place 5 carrot rounds, 1–2 horseradish rounds, a little onion, 1–2 dill flower heads (depending on size), ½ teaspoon mustard seeds, 2 allspice berries, ½ teaspoon whole peppercorns, 1–2 bay leaves (depending on size), and 3 cloves into the bottom of each jar. Then carefully arrange the cucumbers in the jars.