Ingredients:

  • 1 lb Persian cucumbers, sliced into 1/8-inch rounds
  • 1 tbsp Kosher salt
  • 1 cup white vinegar (5% acidity)
  • 1 cup filtered water
  • 1 tbsp granulated sugar
  • 1 tbsp sea salt
  • 4 cloves garlic, smashed
  • 1 tsp black peppercorns
  • 1/2 tsp red chili flakes

Instructions:

  1. Place the sliced Persian cucumbers in a colander and sprinkle evenly with 1 tbsp Kosher salt. Toss gently to coat and let sit for 20–30 minutes to draw out excess moisture.
  2. Rinse the cucumbers quickly under cold water to remove excess surface salt and pat dry.
  3. In a small saucepan, combine white vinegar, water, sugar, sea salt, smashed garlic, peppercorns, and chili flakes.
  4. Bring the brine mixture to a simmer over medium heat, stirring occasionally until sugar and salt are completely dissolved.
  5. Remove the brine from heat and allow it to cool for 5–10 minutes.
  6. Pack the rinsed cucumbers tightly into a glass jar, pressing down firmly to eliminate air pockets, and pour the cooled brine over the cucumbers.
  7. Seal the jar and refrigerate for at least 1 hour, though 24 hours is optimal for maximum flavor infusion.