Instructions: Trim and discard the blossom ends of the cucumbers, then cut the cucumbers into rounds about 1/4 to inch thick.

In a medium nonreactive bowl, combine the cucumbers and salt and toss to coat. Cover with ice cubes or crushed ice and let stand in the refrigerator for one to two hours.

Drain the cucumbers, rinse them well, then drain them again. In a medium saute pan, combine the oil, garlic, carrots, bell peppers and onions and cook over medium heat, stirring occasionally to prevent browning, until the carrots

"sweat" and soften a bit, five to 10 minutes. Remove from the heat and combine with the cucumbers.

In a nonreactive pan, combine the vinegar, brown sugar and all the spices.

Bring to a boil over medium-high heat, stirring to dissolve the sugar. Continue to boil for five minutes to flavor the syrup with the spices. Pour the boiling syrup over the vegetables, allow to cool to room temperature, then cover and refrigerate.

This pickle will keep, covered and refrigerated, for one month.

Makes 12
cups.

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