Ingredients:

  • 1 lb (450g) Persian cucumbers, sliced into 1/4-inch rounds
  • 4 cloves (12g) garlic, thinly sliced
  • 1 tsp (2g) red chili flakes
  • 2 sprigs (1g) fresh dill
  • 1.5 cups (350ml) apple cider vinegar
  • 1.5 cups (350ml) water
  • 4 tsp (24g) sea salt
  • 4 tsp (16g) granulated sugar

Instructions:

  1. Pack the sliced Persian cucumbers tightly into four clean 8 oz glass mason jars. Distribute the sliced garlic, chili flakes, and fresh herbs evenly between the jars, pressing them down to ensure they are submerged.
  2. In a small saucepan, combine the water, apple cider vinegar, salt, and sugar. Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the salt and sugar have completely dissolved.
  3. Carefully pour the boiling brine over the cucumbers in each jar, leaving about 1/2 inch of headspace. Seal the lids immediately.
  4. Let the jars sit at room temperature for 30 minutes, then transfer them to the refrigerator to chill for at least 2 hours before serving.