Mais's Pickled Cucumbers

Ingredients

• 1 kg cucumbers (small and fresh preferred)
• Water
• Coarse salt
• Hot chili, garlic, dill and carrot to taste
• Sugar
• Apple cider vinegar

Method

1. Wash the cucumbers, trim the ends and pack them upright in a jar suited to the quantity, with chili, garlic and carrot between them.
2. In a pot, add 1 tbsp coarse salt per cup of water (10 cups water = 10 tbsp salt) and 1 tbsp sugar per 4 cups water. Boil well and let it cool completely.
3. Pour the cooled brine over the cucumbers to cover (a 500 ml jar takes about 1 1/2 cups), add 1 tbsp vinegar per 2 cups of brine, seal tightly and place a deep plate underneath.
4. The pickles are ready after a week.

Notes

Summary: 1 tbsp coarse salt per cup of water; 1 tbsp sugar per 2 to 4 cups; 1 tbsp apple cider vinegar per 2 cups.