Preparation

Place the cucumber in a bowl. Sprinkle liberally with the sea salt and stand for 10 minutes, or until soft.
Meanwhile, place the remaining ingredients in a bowl and combine well.
Rinse the salt off the cucumbers, then gently squeeze out excess liquid. Place in a jar. Pour in the pickling liquid, cover and refrigerate overnight before serving.

Ingredients

  • 3 small cucumbers, thinly sliced ​​with a mandoline
  • sea ​​salt flakes
  • 220 g (1 cup) white sugar
  • 250 ml (1 cup) white vinegar
  • 5 bay leaves
  • 20 whole black peppercorns
  • 1 tsp yellow mustard seeds