People should really do more canning and pickling. This time of year is ripe with fresh ingredients and it actually takes so little time there is hardly an excuse not to.
Small pickling cucumbers
Enough water to cover said cucumbers
Salt (at a five percent ratio to water by weight)
Garlic cloves in quarters
Bring water and salt to boil.
Pour over other ingredients and make sure those ingredients stay submerged.
Cover and let sit for three or four days in cool shaded space.
Once they are “sour” to taste, you may refrigerate.