I prepare 30 to 40 jars for the winter: cucumbers to store in the apartment. You won’t find anything better for salads.

This recipe is our ancestral recipe! Every year, I preserve 30 to 40 jars of these cucumbers. They turn out crispy and sweet and sour, ideal for salads. Highly recommended!
Cooking process:
I choose small cucumbers for pickling. I wash them and soak them in cold water for a few hours.
I cut the onions finely, either into half rings or slices.
I cut the dill, which I washed and dried beforehand, with scissors. Don’t worry if you don’t have dill: the cucumbers will turn out delicious without it.
In each jar, I put 1 to 2 tablespoons of chopped onion, add a little dill, and pack the cucumbers well. Sometimes I add mustard seeds, but they are not necessary, as the cucumbers turn out excellent without them too.

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