Use Isreali cucumbers to make these pickles. They are ready after 4-5 days.
1 Cup vinegar
3 cups water
3 tbls sugar
1 tbls salt
3 cloves garlic cloves
3 bay leaves
24 baby Israeli cucumbers
1. Place vinegar, water, sugar, salt, garlic cloves, chillies, bay leaves and peppercorns in a pot to bring to the boil.
2. Wash cucumbers and pack into a jar.
3. Pour hot liquid over cucumbers and leave to cool.
4. Place in fridge and leave to pickle for 4-5 days before eating.