Pickles

Directions

1. 1
   Wash the cucumbers and dry them with paper towels.
2. 2
   Dissolve the salt in 2 quarts hot water.
3. 3
   Pour the salted water into a large glass container, and submerge the cucumbers in it.
4. 4
   Put a plate on top to prevent the cucumbers from floating to the surface.
5. 5
   Refrigerate for 24 hours.
6. 6
   The next day, take the cucumbers out of the salted water and rinse them off.
7. 7
   Make the pickling brine: Put the vinegar, garlic, shallots, salt, sugar, and 1 quart water in a medium pot.
8. 8
   Combine the mustard and fennel seeds, peppercorns, red pepper flakes, and bay leaves in a saute pan, and toast over medium-low heat until they start to release their aroma, about 3 minutes.
9. 9
   Add the toasted spices to the vinegar mixture and bring it to a boil.
10. 10
    Then lower the heat and let the brine simmer for 10 minutes.
11. 11
    Place the cucumbers in a clean, dry glass or ceramic container, and pour the hot brine over them.
12. 12
    Use a plate to keep the pickles submerged in the liquid, and place the container, uncovered, in the refrigerator; leave it until the brine cools down.
13. 13
    Then cover the container with a lid and refrigerate for 1 week.
14. 14
    (The pickles will be good to eat in a week and great in a month.
15. 15
    Store them in the refrigerator.)