Quick Pickled Cucumbers

Steps

1. Slice the cucumbers 5 mm thick. Thicker slices stay crisp for days; paper-thin ones go limp overnight.

   8 min

2. Pack them into a clean jar with the sliced garlic, the dill, the peppercorns and the bay leaves.

   5 min

3. Bring the vinegar, 200 ml of water, the sugar and the salt to the boil and stir until both have dissolved.

   5 min

4. Pour the hot brine over the cucumbers so they are completely covered, and let the jar cool on the counter.

   3 min

5. Close the jar and refrigerate it at least 12 hours. They are ready the next morning and at their best in the first week.

   720 min

Serving suggestion

On a burger, beside braised meat, or chopped into potato salad.

Storage

Three weeks in the fridge, always under the brine.

Notes

The same brine works for red onion, carrot or radish. Harder vegetables need a day rather than a night.