Ingredients:

  • 2 lbs English cucumbers, sliced into 1/8-inch chips
  • 1 tbsp coarse sea salt
  • 1 cup white distilled vinegar
  • 1 cup filtered water
  • 1/4 cup granulated sugar
  • 1 tbsp pickling salt
  • 4 cloves garlic, smashed
  • 3 sprigs fresh dill
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes

Instructions:

  1. Use a mandoline to slice the English cucumbers into uniform 1/8-inch chips. Place them in a colander and toss with coarse sea salt.
  2. Let the cucumbers sit for 15 minutes to draw out excess moisture, then rinse quickly with cold water and pat dry.
  3. Combine the white distilled vinegar, water, sugar, and pickling salt in a saucepan.
  4. Bring the mixture to a light simmer over medium heat, stirring until the sugar and salt are completely dissolved, then remove from heat immediately.
  5. Distribute the smashed garlic, peppercorns, and fresh dill evenly between wide-mouth glass jars.
  6. Pack the cucumber chips tightly into the jars, pressing down firmly to eliminate air pockets.
  7. Pour the warm brine over the chips until they are fully submerged, seal the lids, and refrigerate for 24 hours.