|Water||1 Cup (16 tbs)|
|White vinegar||1 Cup (16 tbs)|
|Hot red chili pepper||To Taste|
|Garlic||2 Clove (10 gm), peeled and sliced|
Perforate each cucumber with a knife two or three times.
Combine the salt and water and stir until dissolved.
Add the vinegar, red pepper and garlic.
Place the cucumbers in one or two jars.
Fill with the vinegar mixture.
Salt to taste.
If the liquid is not enough to cover, add one more cup each of vinegar and water.
This yields as very strong pickle.
If you prefer a milder flavor, add more water.