Pickled cucumbers

I once wrote that Latvians would pickle, marinate or otherwise preserve anything that grows (or breathes). While summer is in full bloom and gardens and markets full of fresh produce, Latvians just can’t help themselves and insist on pickling small, crunchy cucumbers. Most books would mark them as for “immediate consumption”. “Immediate” is the key word here: they are so delicious that they will not last for long, and, trust me, they can be consumed immediately after marinade cools down (my favourite way, try it!)