To prepare the marinated cucumber salad first cut off the ends of the cucumbers and cut each cucumber into two or three sections.
Finely slice each section using a mandolin or vegetable peeler and blanch briefly in boiling salted water.
Quench in cold water, drain and transfer to 4 screw-top jars (approx. 350 ml capacity each).
In a pan, bring the vinegar to the boil with approx. 500 ml water, the sugar and 1-2 tsp salt.
Pour over the cucumbers, seal well and leave to cool.
Store the marinated cucumber salad in the refrigerator: it will the perfect idea for your picnic!