Finnish-Style Pickled Cucumbers

Soak the cucumbers in cold water for 2 hours beforehand.

Trim both ends of the cucumbers and cut them into large chunks. If the cucumbers are small, halving them is enough.

Pour 3 liters of water into a large deep pot and place over the heat. Add the salt, sugar, mustard seeds, and bay leaves.

As soon as the water comes to a boil, pour in the 9% vinegar and bring the brine back to a boil.

Carefully add the chopped cucumbers into the boiling brine.

Stirring occasionally, wait until all the cucumbers change color, then cook for another 3 minutes and remove from the heat.

Pack the cucumbers into pre-sterilized jars and fill them to the very top with the hot brine.

Cover the jars with clean lids and seal tightly. Turn the jars upside down and wrap them in a towel. Leave until completely cooled.