Rinse the cucumbers and cut them into quarters lengthwise. Put them in salt water for one night. A day later, rub dry and cut into pieces. Finely grate (uleken) the ginger, kunjit, laos as ditto the garlic. Cook in oil until fork-tender and deglaze with vinegar. Let it boil briefly and add the sugar as ditto the salt. It must be possible to taste the sweetness as well as the saltiness. Add the cucumber pieces on the spot (do not let them cook on the stove!). Finally, cut the Spanish pepper and add it.
Fill the atjar in glasses with screw lids and let it cool upside down for about 1000 cmin.
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