For the marinade, bring all ingredients to a boil and let cool.
Peel the cucumbers, cut them in half and remove the seeds. Mix with salt and let stand for 1 hour.
Then put in boiling water and blanch for 2-3 minutes, drain and put in jars.
Pour the cooled marinade over them and seal jars tightly. Turn the jars upside down and store in a cool and dark place.
Preparation Tip:
The pickled cucumbers can be kept for up to 6 months.