Peel the cucumber, cut in half lengthways and scrape out the seeds and soft meat with a tablespoon. Cut the cucumbers into pieces approx. 3 x 6 cm, place in a large bowl and mix with 1.5 tablespoons of salt. Let everything stand covered for about 12 hours.
Pour off the cucumber water, rinse the cucumber pieces briefly with cold water and drain well in a sieve.
In the meantime, make the brew:
Heat all the ingredients in a saucepan and simmer for 3 minutes. Let the brew cool down lukewarm.
Sterilize the Weck jars or other preserving jars in the oven at 120 for 10 minutes. Let the glass lids boil in a saucepan for 10 minutes. Clean the rubber rings and place them in hot water.
Layer the cucumber pieces in a slightly cooled glass, poking open the glass a few times so that the cucumber pieces sit in the glass. Fill the glasses to just under 1 cm below the rim. Pour the stock over the cucumber with a ladle. They should be completely covered, but there needs to be a little space to the edge. Close the jars with rubber rings, lids and clips. Prepare all glasses.
Fill the automatic cooker with water so that the tallest glass is at least 3/4 in the water. Boil at 90 degrees for 20 minutes. Take the glasses with the lifter from the machine, place them on a damp cloth and cover with another cloth. Let it cool down completely and only then remove the clips. The jars check that they are all closed. The cucumbers keep for 12 months when cooked in this way.
If a glass is open, thoroughly clean the rim and the rubber again and boil down again. Alternatively, consume the content within a few days.
Variations: You can add onions and dill to the cucumber. My cucumber spice already contains chili peppers, otherwise 4 small chili peppers can also be added.
Tip: The stock of the cucumber is also suitable for a salad dressing later, but sieve off the spices.
If you don`t have a cucumber spice on hand, you can also use the following alternative:
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