Peel the cucumbers, cut them in half lengthwise and scrape out the seeds with a spoon. Then cut the cucumbers into thumb-sized pieces and put them in a bowl. Sprinkle with the salt, mix well and let stand for about 2 hours.
Then place in a colander and drain well. Layer the cucumber pieces with the garlic slices in well-cleaned jars.
Put the ingredients for the broth in a pot, bring to a boil and simmer gently for 10 minutes. Pour the hot broth over the cucumbers and seal the jars immediately.
Leave to infuse for about 4-6 weeks before eating.
Preparation Tip:
Stored in a cool and dark place, the mustard pickles will keep for about 1 year. The specified amount makes about 8 jars of 300 ml each.
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