1 qt. vinegar
2 teasp. salt
2 teasp. white peppercorns
2 cloves of garlic
Boil the vinegar, salt and peppercorns together for 20 min., then allow the mixture to become quite cold.
Slice the cucumbers without peeling them into a wide-necked bottle or jar, add the shallots and garlic, and the vinegar when cold.
Cover closely and leave for 14 days, then carefully strain off into smaller bottles.
Cork tightly, and store in a cool, dry place.