Peel your 5-10 cloves garlic, and clean your 500 g Lebanese cucumbers. Remove the stems.
Using a fork, make a few holes in the cucumbers to make them absorb the brine and ferment better.
In your clean mason jar, put the cucumbers and garlic, you can cut a few to make them fit.
Add the 1 tbsp salt, 1 part vinegar and 2 parts water.
Optionally add chili pepper or flakes if you like your pickes spicy.
Cover and let it sit in your kitchen for at least 2 to 3 days before it's ready to eat.
Store in the fridge.
