The cucumber salad in the glass

In the winter months, when the snake cucumbers are often really expensive, it is nice to choose from a supply of cucumber salad. The cucumber slices are ready to eat and just need to be seasoned with oil and pepper. If you want to preserve six jars of cucumber salad you will need:

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about two kilos of cucumber
salt
fresh dill
1/4 l vinegar of your choice, preferably a mild balsamic vinegar
250 grams of sugar
First, prepare the glasses. Sterilize jars, lids and rubber rings in boiling water.
Drain the glasses on a clean tea towel.
Wash the cucumbers.
With cucumbers from your own garden and organic cucumbers, the skin can stay on.
Cut the cucumbers into slices with a slicer.
Put the slices in a sieve and sprinkle them with salt.
Let the cucumbers steep for half an hour to an hour so that the excess water can drain out. This way the cucumbers stay firm to the bite when they are cooked.
In the meantime, boil the stock of water, vinegar, sugar and salt. Do not add pepper to the brew, the cucumbers would be too hot. Taste the brew anyway.
Rinse the cucumbers again under running water and let them drain.
Put the cucumber slices in clean glasses.
Wash the dill, chop it and put it on top of the cucumbers.
Pour the hot stock into the pickle jars to just below the brim. The cucumbers should be completely covered with the liquid.
Seal the jars and cook for 30 minutes in the automatic cooker at 85 degrees. In the preheated oven you can also boil down your glasses at 100 degrees for 30 minutes.