4mediumKirby cucumbersin Sweden they are called Västerås Gurka
120mlcider vinegaryou can sub white wine vinegar.
2garlic cloveslightly crushed
Begin by sterilizing a jar large enough to just fit the cut up pickles. Place in a 120 degree oven or 10 minutes
Wash well and cut each cucumber into 4 long spears.
In a pot bring to a boil the vinegar and sugar. Remove from heat and add the rest of the ingredients stir well.
Place the cucumber spears into the sterilized jars and pour the warm vinegar mixture over them. There should be just enough to cover the pickles.
Shake the jar to distribute the seeds and garlic and leave overnight in the refrigerator.
The pickles are ready in 24 hours and keep for about 7 days.
These are really good and crispy, because they aren't pickled to last for storage they keep there crispness. Unfortunately for us here in Sweden, Kirby's or Västerås gurka are only available in September.Use a jar that is just large enough to hold the pickles.