Pickled cucumbers

Ingredients for 1 servings:

• 1 cucumber(s)
• 1 onion(s)
• 2 cloves garlic
• ¼ liter of oil
• 1 shot of vinegar
• Water, salted for boiling
• salt and pepper
• 1 pinch(s) of sugar
• possibly spice(s), as you like

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the cucumber, including the peel, and cut into thin slices. Put a pot of salted water on the boil and briefly boil the cucumber. In the meantime, chop the onion and garlic (I press it) and put it in a Tupperware container (it shouldn’t be too small). Then add the oil and vinegar and season well (it needs to be really well seasoned). Then remove the cucumbers with a slotted spoon and put them in the Tupperware container. If the cucumbers aren’t all covered, add a little of the salted water (they were cooked in) to cover them. Then they need to cool down and go in the fridge. After a couple of days, taste again to make sure there’s enough salt and pepper. You can then eat it on a tasty ham sandwich or salami. You can also pickle peppers like this. They will keep for up to two months or longer. Always use a clean fork to remove them – it’s really good.