Instructions: Trim and discard blossom ends of cucumbers. Then cut cucumbers into rounds about 1/4- to 3/8 inch thick.

In a medium non-reactive bowl, combine cucumbers and salt; toss to coat.

Cover with ice cubes and let stand in refrigerator 1 to 2 hours.

Drain cucumbers. Rinse well. Drain again. In a medium sautepan, combine oil, garlic, carrots, peppers and onions and cook over medium heat, stirring occasionally to prevent browning, until carrots sweat and soften a bit, 5 to 10 minutes. Remove from heat and combine with cucumbers.

In a non-reactive pan, combine vinegar, brown sugar and spices. Bring to a boil over medium-high heat, stirring to dissolve sugar. Continue boiling 5 minutes. Pour boiling syrup over vegetables. Allow to cool to room temperature.

Then cover and refrigerate. This pickle will keep, covered and refrigerated, 1 month.

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