Cucumber salad

Ingredients for 5 servings:

• 1 kg cucumber(s), approx. 4 pieces
• 2 tsp salt
• 3 tbsp sugar
• 6 tbsp vinegar
• 3 tbsp mustard seeds
• 1 tsp peppercorns
• 5 bay leaves
• 3 sprigs of dill, not chopped, or more if desired
• 2 sprigs savory, not chopped
• 1 large onion(s) , large
• 3 cloves garlic
• ¼ pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

First, peel the cucumbers, cut them into 3-4 mm thick slices (not as thin as usual with cucumber salad), and place them in a sufficiently large bowl. Next, peel the onion and slice them into rings. Peel the garlic and either slice them thinly or press them with a garlic press. Next, toss the cucumbers with salt, sugar, vinegar, and spices. Add the onion rings, garlic, and chili pepper, and mix thoroughly once more. Place the dill stalks and savory on top of the salad and cover the bowl with a lid or aluminum foil. Let it stand for one to two hours until the liquid has formed, then stir thoroughly so that the dill and savory are also submerged in the liquid. The salad tastes best when prepared the day before serving, so it has a good marinade. To ensure the flavors are evenly distributed, stir the salad thoroughly every few hours. Caution: I know from experience that people tend to nibble while stirring. For this reason, I always add one more cucumber than indicated. The cucumber salad tastes great with grilled food.