Pickled Cucumbers - cooking recipe

Ingredients

2 kirby cucumbers, peeled and quartered lengthwise
coarse salt
tarragon vinegar
water
4 peppercorns, crushed
1/2 tsp. fennel seed
1 clove
1 small bay leaf
1/2 small onion, slivered
1 clove garlic, halved

Preparation

Sprinkle cucumbers with coarse salt and leave in colander to drain for 1 hour.
Cut each quarter into 1-inch chunks.
Place in a glass jar and cover with vinegar and water (1 part vinegar to 2 parts water).
Season with salt, peppercorns, fennel, clove and bay leaf.
Add onion and garlic.
Cover and refrigerate overnight; best after a few days.
Will keep for a month in the refrigerator.