Classic Pickled Cucumbers

Heat 2 liters of water to 70–80 °C. Dissolve salt, granulated sugar, and sweetener tablets in it, then add the vinegar. Bring to a boil and simmer for 2 minutes. Remove from heat.

Wash the pickling cucumbers thoroughly and clean with a vegetable brush if necessary. Peel and slice carrots and horseradish. Halve the onions and cut them into half-rings. For preparation, you will also need 10 clean canning jars (approx. 750 ml).

Place 5 carrot slices, 1–2 pieces of horseradish, some onion, 1–2 dill blossoms, 1/2 tsp mustard seeds, 2 allspice berries, 1/2 tsp peppercorns, 1–2 bay leaves, and 3 cloves into each clean canning jar. Then tightly layer the cucumbers into the jars.