Pickled cucumber salad

Ingredients for 6 servings:

• 5 kg cucumber(s), approx. 12 pieces
• 4 onions
• 6 tbsp salt
• 300 ml water
• 300 ml white wine vinegar
• 400 g sugar
• 2 tsp pepper
• 1 ½ tsp paprika powder, sweet
• 1 ½ tsp curry
• 3 tsp dill, dried or fresh, chopped

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 55 minutes

for preserving in advance, approx. 6 to 8 jars

Wash the cucumbers; peeling is not necessary. Peel the onions and halve or quarter them. Finely slice both using a mandoline. Toss the slices with the salt and let them rest for at least 2 hours. In the meantime, prepare the preserving jars. This quantity makes approx. 6-8 large jars with screw lids. Fill the jars and lids with boiling water so they seal properly. Then, for the marinade, mix the water, vinegar, sugar, pepper, paprika, curry powder, and dill in a large pot. Squeeze the cucumbers and onions firmly in a sieve and add them to the marinade. Bring everything to a boil and simmer briefly. Empty the jars. Pour in the cucumber salad, covering with stock up to just below the rim. Close the jars tightly, then let them cool upside down. Rinse off any excess liquid immediately with warm water, otherwise the jars will stick.