Pickles de concombre

• Cucumbers 2
• Cider vinegar 400 ml
• Powdered sugar 120 g
• Black peppercorns 20
• Pink peppercorns 20
• Dill A few sprigs

Wash the cucumbers and cut them into thick slices. Rinse the dill.

In a 1L jar, place the cucumber slices and insert a few sprigs of dill.

Add the coarse salt, pepper and pink berries.

In a saucepan, mix the vinegar with the sugar and bring to the boil. Reduce heat to low and let heat for 3 minutes.

Pour the vinegar over the cucumbers, close the jar and let cool to room temperature then store in the refrigerator. These pickles will keep for several weeks.