Rinse the cucumber thoroughly and drain. They should be green, stain-free and undamaged. Mix the salt with 1 liter (approximately 4 cups) of water and stir until the salt has dissolved. Soak the cucumber overnight (about 12 hours) in the salt water. Drain the water and rinse well. Place in a large sanitized beer with twist off lids.
Mix the vinegar with 300 ml (approximately 1 cup) of water and add the sugar. Bring to a boil. Pour the spices on the cucumbers in the jar. Add a few stems of fresh dill. Pour the boiling vinegar over it and close the glass. The pickles should be completely covered by the vinegar.
Preheat the oven to 180°C (approximately 350°F). Place the glass jar on the middle shelf of the oven and let cook for about 25 minutes. Remove the jar from the oven and allow to cool. Let the cucumbers turn to pickles for at least 3 weeks before serving.