Cucumber Pickles

• 5 Cucumber
• 200 ml Vinegar
• 200 ml Water
• 30 grams Sugar
• 1 tsp Salt
• 1 Bay leaf
• 1 tbsp Pickling spice

1. Cut off the end of the cucumbers.
2. Place them in a shallow container, sprinkle about 20 g of salt (not listed) and leave for 5 minutes.
3. Cut the cucumbers into 3-4 pieces and pour in enough water to cover the cucumbers.
4. Put a plate on top as a weight, wrap it with plastic wrap and chill overnight.
5. In a pan, add the ingredients, bring it to a simmer and turn off the heat.
6. Leave it until cooled.
7. Pat dry the cucumbers from Step 3 with paper towels and transfer to a boiled and sterilized jar.
8. Pour in the pickling mixture from Step 4.
9. Put the lid on the jar and store it in the refrigerator.
10. If you boil the whole jar, you can preserve it for a long time.
11. Deep-Fried Salmon tartar sauce.

cucumber, vinegar, water, sugar, salt, bay leaf, pickling spice

Taken from cookpad.com/us/recipes/143383-cucumber-pickles (may not work)