1. Wash cucumbers thoroughly and scrub with a vegetable brush since we don’t peeled them. Drain on rack. Discard ends.
2. Add salt and mix thoroughly, cover with crushed ice or ice cubes and let stand 3 ~ 4 hours. Drain thoroughly. Place the cucumber in a sterilised clean pint jars.
3. Combine apple cider vinegar and honey, heat until honey dissolve. Add mustard seeds, celery seeds, dill seeds and thinly sliced garlic cloves. Heat on low heat for 5 minutes. DO NOT BOIL.
4. Pour the apple cider vinegar mixture into the jar, leaving a half-inch head space. Shake the jar everyday at the 1 week. Pickled cucumber in the fridge for about 1 months until cucumber surface started to become crinkled. The colour changed from fresh green to olive green. Cut out a small part to taste . The pickled cucumber can be stored in the fridge for about 1 year.
