1. Peel the cucumbers, halve them lengthwise, scrape out the seeds and cut into 3-4 cm pieces.
2. Toss them with the salt in a bowl and leave covered in the fridge overnight (at least 8 hours) so they release their juice.
3. The next day pour off the liquid, rinse the cucumbers with cold water and drain thoroughly.
4. Bring the vinegar to the boil with the water, sugar, mustard seeds, bay leaves and peppercorns; add the cucumbers in batches for 2-3 minutes until slightly translucent.
5. Layer the cucumbers in sterilised jars with the onion rings and dill, pour over the hot liquid and seal at once.
6. Cool quickly, refrigerate within two hours at the latest and let the flavours develop overnight. Consume within two days; this is a fresh refrigerated version, not a preserve for winter.
Tip: Big, fleshy braising cucumbers are the real thing - if you can't find them, cucumbers work too, just don't overcook them so they stay crunchy.
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