The original recipe takes grilled meat, chilled. I replaced the cooled boiled. Cut the cucumber.

Rasp the cucumber meat.

Take salted or pickled plum. If not ready, then you can cook for yourself. I made them the day before - took five plums, cut in half, pierced with a toothpick in several places from the skin, boiled with 70 ml water 70 ml balsamic vinegar with 70 ml of sugar and 1 clove, boiling and flooded with plums, cooled and again brought to boiling and poured, for the third time as well and put it in the fridge - it turned out very spicy plums.

Remove the plums from the skins and put the meat, mash these with a spoon like the recipe said, "to wear down at the heels".

Add brine or marinade from under the sink and vinegar. Mix and allow 10 minutes to stand up to the flavors came together. Season with salt to taste.

Spread the hash on plates and pour the chilled brew.