Pickled Cucumbers

Thoroughly clean the preserving jars and lids and prepare them as sterile as possible (e.g., rinse with very hot water).

Bring water with white wine vinegar, salt and sugar to a boil in a pot.

Slice the onion into rings and add it to the hot brine together with bay leaf, dill, peppercorns, hemp seeds, pickling spice and mustard seeds.

Wash the cucumbers and leave them whole or cut them as desired.

Pack the cucumbers tightly into the jars and distribute the spices evenly if possible.

Pour the hot spiced brine into the jars up to just below the rim and close the jars very carefully.

Line a pot with a cloth, place the jars inside and fill with hot water to about 5 cm. Cover the pot and let sit with the water at 80 °C for 15 minutes.

Carefully remove the jars and let them cool completely.