To make Pickle Cucumbers in your country, the life in the countryside, and the Polish lifestyle can be an enjoyable and traditional experience. Pickling cucumbers is a popular practice in many cultures, and in Poland, it's often done during the summertime when cucumbers are abundant and fresh. Here's a step-by-step guide to making Pickle Cucumbers in the Polish countryside:

Ingredients:

Fresh cucumbers (pickling variety)
Water
White vinegar
Pickling salt (or kosher salt without additives)
Fresh dill
Garlic cloves
Black peppercorns
Optional: bay leaves, mustard seeds, and hot peppers for extra flavor and heat.
Equipment:

Glass jars with tight-fitting lids
Large pot for boiling water
Tongs for handling hot jars
Large mixing bowl
Instructions:

Prepare the Cucumbers:
Select fresh pickling cucumbers, preferably small to medium-sized and firm. Wash them thoroughly and trim off both ends.

Sterilize the Jars:
Wash the glass jars and lids with warm, soapy water, and rinse them thoroughly. Submerge the jars in a large pot of water and bring it to a boil. Boil the jars and lids for about 10 minutes to sterilize them. Carefully remove them from the water using tongs and place them upside down on a clean towel to dry.

Prepare the Brine:
In a large mixing bowl, combine water, white vinegar, and pickling salt in the following ratio: 1 quart (about 1 liter) water, 1 cup white vinegar, and 2 tablespoons pickling salt. Mix well until the salt is dissolved.

Add Flavorings:
In each sterilized jar, place a sprig or two of fresh dill and a few garlic cloves. You can also add black peppercorns, bay leaves, mustard seeds, or hot peppers for additional flavor, depending on your preference.

Pack the Cucumbers:
Pack the prepared cucumbers tightly into the sterilized jars. Make sure they are arranged vertically, so they fit nicely and are easy to take out when serving.

Pour the Brine:
Pour the prepared brine over the cucumbers in each jar, ensuring they are fully submerged. Leave about 1/2 inch (1 cm) of headspace at the top.

Seal the Jars:
Wipe the jar rims with a clean, damp cloth to remove any spills or residue. Place the lids on the jars and tighten them firmly.

Process the Jars (Optional):
If you plan to store the pickles for a longer period, you can process the jars to create a vacuum seal. To do this, place the closed jars in a large pot, cover them with water, and bring it to a boil. Boil the jars for about 10-15 minutes. Carefully remove the jars from the water and let them cool. The lids should be concave, indicating a proper seal.

Store and Wait:
Allow the pickles to cool at room temperature before transferring them to a cool, dark place, like a pantry or cellar. Let them sit for at least 2 weeks to develop their full flavor before opening and enjoying.