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1
Wash the cucumbers and dry them with paper towels.
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2
Dissolve the salt in 2 quarts hot water.
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3
Pour the salted water into a large glass container, and submerge the cucumbers in it.
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4
Put a plate on top to prevent the cucumbers from floating to the surface.
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5
Refrigerate for 24 hours.
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6
The next day, take the cucumbers out of the salted water and rinse them off.
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7
Make the pickling brine: Put the vinegar, garlic, shallots, salt, sugar, and 1 quart water in a medium pot.
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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.
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9
Add the toasted spices to the vinegar mixture and bring it to a boil.
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10
Then lower the heat and let the brine simmer for 10 minutes.
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11
Place the cucumbers in a clean, dry glass or ceramic container, and pour the hot brine over them.
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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.
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13
Then cover the container with a lid and refrigerate for 1 week.
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14
(The pickles will be good to eat in a week and great in a month.
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15
Store them in the refrigerator.)
