Swedish Pickled Cucumbers

For the cucumber

Wash and slice the cucumber. Set aside.

In a big bowl, add the water and salt, stir until dissolved, then add all the sliced cucumber.

Let sit in the fridge for 2 hours.

Take the cucumber out from the fridge and drain all the salt water. Set aside.

For the brine

In a medium pan, add mustard seeds, vinegar, sugar, salt, water, black pepper, white pepper, and bay leaves.

On a low heat, bring the mixture to a boil and stir so that the salt and sugar dissolves. Remove the pan from the heat, take out the bay leaves, and let it cool down.

Place the sliced cucumber into the sanitised glass jars (I used two 1 litre jars for this recipe), sandwiching the dill in between the layers of cucumber. Pour the brine into the jar. Secure the lid and keep in the fridge for at least 24 hours before serving.

Pickled cucumber with mustard seeds can stay unopened in the fridge for several months.