24-hour cucumbers

We, estonians, eat a lot of cucumbers - fresh, in salad, pickled or marinated. In summer, we love to make a really quick and delicious snack - 24 hour cucumbers. We use the little fresh cucumbers, make a tasty marinade and after 24 hours they are ready to be eaten. I guarantee, you will love the crispyness and freshness of this tasty summer snack. It´s also wonderful to accompany your grilled meat!

You need:

As many cucumbers as you like (those little rough ones, not the long and smooth ones)

Enough marinade to cover the cucumbers

For the marinade:

per 1 l boiled water, you need

1,5 tbsp strong vinegar

4 tbsp coarse salt

0,5 tbsp sugar

Handful of fresh dill

Handful of black currant leaves

3 cloves of garlic, halved

3 peppercorns

Boil the water. Add vinegar, salt, sugar and pepper. Mix until sugar and salt are dissolved.

Put dill, black currant leaves and garlic to a big pot. Add washed cucumbers. Pour over the marinade, while it´s still hot. Cover with a heavy plate or something that presses down the cucumbers, but lets in the air. After 24 hours, you have wonderful, fresh, aromatic and crunchy sour cucumbers!