Pickled cucumber salad

Name: Pickled cucumber salad
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 3 large cucumbers (approx. 1.25 kg); 7-10 Tbsp Salt; 1 collar Dill; 1 Onion; 300 ml White wine vinegar; 300 g Sugar; 3 TABLESPOONS Mustard seeds; 4 Bay leaves

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Yummy sweet-and-sour! Delicious as a summery side dish or on hot dogs and burgers

COOK TIME
20 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 large cucumbers (approx. 1.25 kg)
7-10 Tbsp Salt
1 collar Dill
1 Onion
300 ml White wine vinegar
300 g Sugar
3 TABLESPOONS Mustard seeds
4 Bay leaves

Directions

1
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.
2
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.
3
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.