The cleaned cucumbers mixed with the salt infuse for one night, the following day dried layered with the dill crowns in jars.
Bring vinegar and water to a boil and pour over the cucumbers.
After two days, pour off the broth into a saucepan, bubble repeatedly with the remaining seasonings and return to the jars form. Seal immediately and store until cooled.
Tip: Stock up on a variety of high-quality spices – it pays off!
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