Wash the cucumbers thoroughly by scrubbing them one by one under running water.
Pierce each cucumber by inserting a sharp-pointed knife in the middle.
Pack the cucumbers tightly into clean glass jars.
Prepare the brine by mixing the salt with water and adding the vinegar.
Pour the brine over the cucumbers, letting the liquid overflow to remove any trapped air.
Seal the jars tightly and leave them unopened for at least 10 days or until the cucumbers turn light green.
After opening, store the jar in the refrigerator.
Optional: Add whole peeled garlic cloves, mustard seeds, or dill for extra flavor.
