For the salt beef

1kg beef brisket

300g soft light brown sugar

350g sea salt

2 tsp black peppercorns

2 tsp juniper berries

6 bay leaves

1 tbsp mustard seeds

1 tsp cloves

50g saltpetre, optional - this doesn’t affect the taste if not
used but keeps the vibrant pink colour of the salt beef

2 carrots, roughly chopped

2 leeks, roughly chopped

2 celery sticks, roughly chopped

100g parsley

6 garlic cloves

2 litres water

For the rye bread

250g strong white flour

250g rye flour

2 tbsp rapeseed oil

1 tbsp honey

1 ½ tsp salt

1 tsp yeast

320ml warm water

For the pickled cucumber

1 cucumber, thinly sliced

2 tsp salt

100ml white wine vinegar

100ml white vinegar

100g sugar

2 tsp fresh dill, roughly chopped

2 tsp mustard seeds