Wash Armenian/muhti or mehti type cucumbers and let dry.
Boil together 2 cups water and 1 cup vinegar and 1 tablespoon salt (heaping if saltier wanted, level if not so salty).
Put cucumbers in clean dry jar (does not need to be sterile) till jar is full. Cut in pieces or to a length that will allow solution to completely cover. Add 5 to 6 cloves garlic and about 3 or 4 dry chick peas.
Pour hot boiled liquid over all cucumbers to cover. Seal jar with lid. Leave in jar 3 weeks before opening (or more). It does not matter if the jars are stored in a dark place or not. Once you open the jar of pickles refrigerate.
