Instructions

Prepare brine: bring water, salt and spices to boil, remove from heat, let cool down completely.
Meanwhile mice garlic, mix it with same salt and grated carrots.
Cut cucumbers in halves, not cutting all the way through.
Put some carrot mixture between halves and place them into a jar.
Pour over cooled brine, add apple cider vinegar and olive oil.
Close the lid, shake well and let sit at a room temperature for 5-8 hours.
Refrigerate up to 7 days.

This is a recipe by

Tatyana Zinchenko