Slice cucumbers into 1/4 inch slices and place in a large bowl.

Thinly slice the onions and pepper and add to the cucumbers.

Coarsely chop or thinly slice the garlic and add to vegetables.

Sprinkle the pickling salt over vegetables and mix very well so everything is coated.

Add one tray of ice and mix well to combine. Pour the second try of ice over everything so it is laying on top, then cover with plastic wrap and refrigerate for 4 hours.

Drain the vegetables in a colander and rinse very well for a few minutes, removing every trace of the salt.

For the brine, combine the sugar, vinegar, water and all the spices in a large saucepan. Bring to a boil on medium high heat, stirring constantly until all the sugar dissolves. Allow to boil for 2 minutes.

Add the cucumbers to the brine and allow the mixture to come back to a boil, stirring frequently. As soon as you see the first few bubbles, turn off the heat and allow the cucumbers to continue cooking until enough water is rendered to barely cover them.

Remove from heat and transfer to hot sterilized jars for canning. Process for 10 minutes.

If not canning, transfer them into clean jars and refrigerate almost indefinitely. Allow 3-4 weeks for flavors to mellow before consuming.