The day before: Peel the stewed cucumbers, cut them in half, scrape out the kernels with a spoon with plenty of salt and layer them in a sealable container (bowl with lid). To let go.

Remove the cucumbers from the juice, dab with paper towels and do not cut strips that are too narrow. Peel the (SMALL) onions and garlic.

Heat the vinegar, water, sugar and the spices in a saucepan that is not too small. Add cucumber, onions and garlic and cook on medium heat for about 10 minutes. Season the brew again to taste - add a little more salt if necessary.

Pour the mixture into an earthenware pot, close it and let it cool. Tastes the very next day.