garlicoptional to taste; I didn't use as my daughter doesn't like it
6dry bay leaveslarge or 9 small
water
Equipment
3-4 pickling jars
spoon
large soup pot
oven
Instructions
Wash the cucumbers very well and keep only the healthy ones. Sterilize jars well
Place cucumbers into jars (don't overcrowd them).
Add vinegar to the bottom of the jar (about 2 fingers).
Add one teaspoon of sugar and one of salt in each jar. Add 2 large bay leaves (or 3 small), about 30 peppercorns and 1 teaspoon mustard seeds, per jar (if you chose to use garlic, use 2-3 cloves per jar at this stage).
Fill with water almost up to the rim. The cucumbers should be covered in water completely.
Tightly screw the lid on. Place jars in a large pot and cover with water up to the lids. To prevent the jars from cracking while boiling, add some napkins between the jars or wraps each jar in a napkin.
Bring to a rolling boil and continue boiling for 5 minutes. They'll start changing color.
Leave to cool for 1 hour, without removing from the pot. Transfer the jars to a baking sheet, bottoms up, and place in a pre heated oven on low, for 15 minutes. Make sure the lids are tightly sealed and there's no leaking.
Leave to cool completely in the oven then store the jars upright in a cool, dry place. They'll be good to serve after about 1 month.