How to make
The cucumbers are washed well. It is very important that they are completely fresh and not dried up. If they need to be stored for a while, it is best to keep them in cold water.
The carrots are cut into slices and the onions into circles.
Prepare the marinade from 2.65 gal (10 liters) of water, salt, vinegar and sugar. In a jar put a pinch of mustard seeds, a few grains of pepper, 1-2 grains of allspice, a sprig of dill, 2-3 pieces of carrot and that many onions. Arrange the cucumbers up to the top of the jar. Pour the marinade in the jar and it should come up to 0.4″ (1 cm) under the cap.
22-24 jars are made of this amount, depending on the size of the cucumbers. The well-sealed jars are arranged in the dishwasher, turned on at 160°F (70 degrees) (if there is such option) and a program for dirty dishes is started.
If you use another method of sterilization, be sure to use a thermometer. The jars should not be left for more than 10 minutes at a temperature above 160°F (70 degrees). The result will impress you.
