Put the ◎ ingredients in a pot and bring to a boil. Let cool.
Rub the cucumbers with salt on a cutting board. Wipe off any moisture with a paper towel and put the cucumbers in a jar. Pour the liquid from Step 1 into the jar, seal, and store in the refrigerator. That's it!
The cucumbers rise to the surface, so cover with plastic wrap to keep them from being exposed to air. Ready to eat in 2-3 days. The container in the photo is a WECK 750 ml.
Use mini-cucumbers 11-15 cm long. Cut ordinary cucumbers in half. Pack them in so there are no gaps.
For pickles that you plan to eat soon,make them the same way, using half water and half vinegar. They will keep for more than 2 weeks. Try using cauliflower, carrots or celery, too!
Story Behind this Recipe
I've been making pickles this way for 10 years. It's great to be able bite into a sour pickle whenever you feel like it. Most recipes call for an equal amount of water and vinegar, but if you use straight vinegar, these pickles will keep for over a year. Great to stock in the fridge for tartar sauce or whenever else you need them.
If the top part is exposed, as shown in the photo, cover with plastic wrap to keep air from getting in. I used mini-cucumbers because I didn't feel like cutting them. You can sterilize the cucumbers with boiling water before pickling. When I use 100% vinegar, I omit this step.