Pickled Cucumbers

Ingredients

• 20 thin, firm cucumbers
• 3 cloves garlic, halved
• 3 cups boiling water
• 3 teaspoons coarse salt
• chili flakes, to taste

Preparation

Pack the cucumbers tightly into a clean, sterilized jar.
Add the halved garlic cloves.
Add the chili flakes, optional, only if you want spicy pickles.
Mix the coarse salt with the boiling water, and only once the water has cooled, pour it over the cucumbers.
The cucumbers must be fully covered in salted water. When you close the jar, brine will spill out; this tells you there is no air in the jar, which causes spoilage and mold.
The pickles are ready after two weeks.

Note: It's best to use only thin, firm cucumbers.

Note: You don't have to stick exactly to the quantities; what matters is the ratio of one cup of water to one teaspoon of coarse salt.
Pack the cucumbers into the jar, and cover with salt water until the cucumbers are fully submerged.