Pickled cucumbers – in a hurry

Ingredients for 5 servings:

• 1 kg cucumber(s), medium-sized, for pickling
• 2 liters of water
• 300 ml vinegar, 10%
• 60 g salt
• dill

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

Cucumbers are ready to eat after just 3 days

Soak the cucumbers for about 10 hours, then brush them dry. Bring the water, vinegar, and salt to a boil and let cool. Place some dill at the bottom of the pickling pot, then the first layer of cucumbers, some more dill, more cucumbers, dill, and cucumbers, until all are used up. Carefully pour the cold vinegar solution over the cucumbers until they are completely covered. Weigh them down with plates to keep the cucumbers in the solution. Refrigerate for about 3-4 days, then they are ready to eat. If a white brine forms, the cucumbers are not spoiled; simply rinse them.