Pickled Cucumbers | Crunchy & Spicy

Heat 2 liters of water to 70–80 °C. Add salt, sugar, and sweetener, then pour in the vinegar. Bring to a boil and let simmer for 2 minutes. Remove from heat.

Wash the cucumbers thoroughly and clean with a brush if necessary. Slice carrots and horseradish (halve large slices). Halve the onions and cut into half-rings.

Place 5 carrot slices, 1–2 slices of horseradish, some onion, 1–2 dill flowers (or dill sprigs), 1/2 tsp mustard seeds, 2 allspice berries, 1/2 tsp black pepper, 1–2 bay leaves, and 3 cloves into each jar. Then tightly layer the cucumbers into the jars.