Ingredients:

• 5 kg. cucumbers 1/2 bunch dill
• 1 branch for evey 2 kg. jars fennel
• 1 tea spoon salt
• 1 clove garlic
• 2 red peppers
• 2 bay leaves

for the pickring juice:

• 300 gr. salt
• 20 cups water
• 800 gr. vinegar
• 25 gr. Citric Acid(English), Zitronensäure(German) salts of lemon
• 1/4 tea spoon turmeric
• 1 tea spoon mustard powder
• 2 clauks
• 1 table spoon allspice

   

Pierce the cucumbers with a pin, wash and place in the jars. Add the dill, fennel, bayleaf red pepper and garlic on top of the cucumbers. Place the salt, water, vinegar, salts of lemon, turmeric, powdered mustard, clove and allspice in a saucepan and boil. Pour the pickling juice into the jars and cover. Rest for 10 days at room temperature and serve. P.S. You can prepare the pickled green pepper and the pickled cabbage in the same manner

Source:http://cookbook.turizm.net/cookbook/default.asp