Makes 2 jars of cucumber 670g each

Variation 1

1200g cucumbers (unpeeled) 
1 onion 
280g water 
230g vinegar, 5% acidity 
200 g sugar (sweeter, if you don't like it so sweet, use less, half the amount)
2 tsp salt 
2 tsp mustard seeds 
6 juniper berries 
6 allspice seeds 
4 - 5 cloves 
1 tsp peppercorns
2 sprigs of dill, preferably with flowers

Variation 2

1200g cucumbers (unpeeled)
1 onion
280g water
230g vinegar, 5% acidity
200 g sugar (sweeter, if you don't like it so sweet, use less, half the amount)
2 tsp salt
2 tsp mustard seeds
6 juniper berries
6 allspice seeds
4 - 5 cloves
2 bay leaves
1 tsp peppercorns
1 teaspoon fennel seeds
1 slice of ginger
2 sprigs of dill, preferably with flowers

Peel and deseed the cucumbers and cut them into bite-sized pieces.

Boil all the ingredients except the dill, ginger and cucumber. When the sugar has dissolved, add the cucumbers and simmer for a few minutes.

Add the dill (and ginger if necessary) to the sterilised jars and pour the cucumbers and spices over the top. Seal the jars and leave them to cool. Then refrigerate for 1-2 weeks and enjoy. Should keep for ages.