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1 Servings
2 Kg small cucumbers (long as a
1 finger)
6 lg onions,finely diced
3 bn dill,finely chopped
5 borretsch leaves,finely
1 chopped
500 ml white wine vinegar
750 g mustard,medium hot
250 g sugar
2 bay leaves,ground
2 cloves,chopped finely
1 T black pepper,ground

Wash the cucumbers, remove stem, and dry well. Put vinegar, mustard, sugar and the herbs Onions, Dill, Borretsch in a pot and bring to a boil. Add bay leaves, cloves, and pepper. Bring back to a boil while stirring. Add cucumbers and bring back to boil very carefully. Turn cucumbers occasionally. Fill cucumbers (and cooking juice) in glass jars while very hot and close immediately. Let cool and store for at least 3 to 4 weeks before using.

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