Preparation

1

Step 1

Bring vinegar and water to the boil with salt and sugar. Add the spices. Peel the shallots and slice into thin rings. Wash, clean and halve the cucumbers. Remove the seeds with a spoon and cut the cucumber halves into 1.5 cm thick slices. Peel the horseradish and slice it into fine strips. Rinse the dill, shake it dry and remove the central stem

2

Step 2

Pour all the ingredients into the glasses and top up with the stock. Close the jars with a preserving ring, glass lid and preserving clips. Heat in a 90°C water bath for 30 minutes to preserve.

3

Step 3

You can find more great recipes in jars in our WECK LandJournal editions

For the recipe, you'll need:

Ingredients

Portions

12

Food

  • 1.0 l White wine vinegar
  • 1.0 ½ l water
  • 2.0- 3.0 tbsp Salt
  • 300.0 g Sugar
  • 5.0 Bay leaves
  • 5.0 tsp Mustard seed
  • 3.0 tsp Red peppercorns
  • 700.0 g Shallots
  • 1200.0 g Cucumbers
  • 60.0 g Fresh horseradish
  • A few dill stalks