Wash and clean the cucumbers and slice them into thin slices. Sprinkle with 1 tablespoon of salt and leave to stand for about 30 minutes.
For the infusion, wash the dill, shake dry and cut finely. Peel and finely chop the onion. Bring 300 ml water, vinegar, sugar, onion cubes, mustard seeds and bay leaf to the boil. Simmer for about 2 minutes. Add dill.
Drain the cucumbers well in a sieve. Divide into four preserving jars or screw-top jars (approx. 500 ml each) and pour hot stock over them. Close the jars, let them cool down. Keep cold until you eat them.