Ingredients:

  • 1 lb (450g) Persian cucumbers, thinly sliced into rounds
  • 1 tbsp (15g) kosher salt
  • 2 cloves (6g) garlic, thinly sliced
  • 3/4 cup (180ml) distilled white vinegar
  • 1/2 cup (120ml) water
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (5g) salt
  • 1 tsp (2g) crushed red pepper flakes
  • 1/2 tsp (1g) black peppercorns
  • 1 jalapeño, thinly sliced

Instructions:

  1. Combine the sliced cucumbers and kosher salt in a bowl, toss thoroughly, and let sit for 20 minutes to draw out excess moisture. Rinse the cucumbers under cold water and pat dry.
  2. In a small saucepan, combine the distilled white vinegar, water, granulated sugar, salt, crushed red pepper flakes, and black peppercorns. Bring to a light simmer over medium heat, stirring until the sugar and salt are completely dissolved. Remove from heat.
  3. Pack the rinsed cucumbers, sliced garlic, and sliced jalapeño tightly into a 16 oz Mason jar.
  4. Pour the hot brine over the cucumbers until they are completely submerged. Seal the jar with a lid.
  5. Let the jar cool to room temperature on the counter, then transfer to the refrigerator to chill for a minimum of 2 hours before serving.