1. Peel the cucumber(s) and cut them into small pieces. It’s up to you how big you want them and what shape they should have. I recommend removing the soft parts of the cucumbers with the seeds. Place the cucumber pieces in a large pot, sprinkle with the salt, mix everything well, cover, and let them sit for about 2 hours.

2. While the cucumbers are losing some of their moisture due to the salt, sterilize the glass jars* (with screw caps). Cook them in boiling water for some time is probably easiest here.

3. Peel the onion and cut it into rings or wedges. Peel the garlic as well and cut into fine slices. Distribute evenly between the glass jars, as well as the chopped dill.

4. Add vinegar, water, sugar, mustard seeds, pepper, thyme, and allspice (optional) to the pot with the cucumber pieces. Bring everything to a boil, then reduce the heat slightly and let the cucumbers simmer for about 5 minutes. Remove the pot from the heat and stir in the honey.

5. Divide the cucumber pieces evenly among the glass jars. Fill the glasses to the brim with the hot liquid from the pot. Close the glass jars with the lids, turn them upside down, and let them cool down completely.

6. Store the glass jars with the pickled cucumbers in a cool, dark place for at least 2-4 weeks so the cucumbers can marinate properly. If you worked cleanly, the unopened cucumbers will stay good for at least 6 months. Once opened, store in the fridge and use within 4-6 weeks.