Prep the Cucumbers: Place the sliced cucumber and salt in a medium-sized bowl and mix to combine. Let this sit for 15 to 20 minutes or until the salt begins to draw out the liquid from the cucumbers. Drain the excess liquid from the bowl and transfer the sliced cucumber to a fine-mesh strainer. Lightly press down on them with your hands so that any residual water is released. Place the cumber slices into a clean glass jar or bowl and set aside.

Make the pickling liquid: Add the vinegar, sugar, water, and black peppercorns to a medium-sized pot. Heat this over a stovetop and stir until the sugar has dissolved into the liquid. This should only take about a minute or two, make sure that you don’t boil the liquid.

Pour the pickling liquid over the sliced cucumber making sure that every slice is submerged in the liquid. Place this into your fridge to pickle for at least 1 hour.

Serve the Agurkesalat and garnish with chopped fresh dill, enjoy!