Made some pickled cukes a couple of weeks ago.

Cut diagonally into long rounds, salted dry (not in brine) in a colander to
allow drip through,
rinsed well, then bottled with cold, spiced malt vinegar. (both sweetened
and plain)

Besides the fact that the vinegar was wrong for cucumber (Too sour - even
sweetened),

The pickles were still far too salty and they were soft.

Any Hints, anyone?

Thanks.

-JP.