Alois van der Flucht
Peel one and a half cucumbers (German cucumbers are much larger than American ones so this would be five to six American cucumbers.), grate them coarsely, salt them with 3-4 Tbsp. salt, and let them sit in water for ten minutes.
3 Tbsp. vinegar (5% concentration)
6 Tbsp. water
2 and a half Tbsp. sugar
Mix everything together. Then strain the water from the cucumbers, rinse, and press them. Mix the sauce and cucumbers together in a suitable container. Add fresh or frozen dill to taste.