Korean cucumber pickles

Slice the cucumbers.

Combine the water, salt and vinegar for the brine and bring to a boil over high heat.

Boil the brine around 40 minutes over high heat.

Strain, then pour the boiling brine over the fresh cucumbers and turn them over.

Transfer the cucumbers to the jar, packing any leftovers into a container.

Pour the juice back into the jar and let it sit at least eight hours.

One day later, drain the juices off and pack the leftover cucumbers in.

Boil the drained juice again, cool it down completely, and pour it back into the jar.

Keep in the refrigerator.