Quick Salted Cucumber (gherkins).
Approximately one kilograms Cucumber
12 cup (deciliterl) cold water
1 cup (deciliterl) salt
1 tablespoon granulated sugar
The two ingredients below can be excluded:
3-4 dill crowns (I used dried dill)
4-5 currant leaves
Wash / brush clean cucumbers and "peck" them 3-4 times with a fork.
Add them down in a bowl with a lid that holds all the cucumbers.
Measure out the water and mix in salt and sugar.
Stir until sugar and salt are completely dissolved.
Dowse over the salt-sugar syrup over the cucumbers, and let everything rest for at least two days before eating them.
Now they are ready to be eaten.
Slice thinly and arrange on e.g. a liver pâté sandwich.
The cucumbers taste even good with a piece of meat.
The cucumbers will remain fresh for about two weeks in the fridge (if not eaten before then of course).
HAVE A NICE DAY!