Rinse and dry the cucumbers, then place them in a suitable bowl with salt. Steep for one night. Drain and dry with a kitchen towel without rinsing off the salt.
Place cucumbers with the other ingredients in a large earthenware container. Bring 1 quart of vinegar to a boil and pour over the cucumbers on the spot. Allow to steep for 24 hours. Strain the vinegar into a saucepan and add 250 ml of fresh vinegar. Let it boil again and pour it over the cucumbers. Pour into jars and seal tightly. Allow to infuse for at least 6 weeks before eating. Now serve the cucumbers cut into slices for drinks or use for mixed entrées.
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