These are salty pickles, not the spicy Indian ones we grow up with. Really simple to make, and preferably consumed in a week or two.
Food tip: to keep the cucumber crunchy, chop off the ends before putting them in the jar.
Put in a jar:
A teaspoon of whole black peppercorns
A wad of dill
3 cloves slightly crushed garlic
2 heaping teaspoons of salt
Half a teaspoon of sugar
Cut the cucumbers lengthwise and stuff in the jar.
In a bowl, mix 1/3 cup white vinegar and 1 2/3 cup water. Pour over the cucumbers. Be sure to cover the cucumbers completely with the brine mixture. Seal for two days.
Enjoy! With a grilled cheese sandwich or with some fresh bread and cheese.