Ingredients:

  • 1 lb Persian or English cucumbers, thinly sliced
  • 1 tbsp Kosher salt
  • 1/2 cup Rice vinegar
  • 1/2 cup Water
  • 2 tbsp Cane sugar
  • 1 tsp Fine sea salt
  • 2 cloves Garlic, smashed
  • 1 tsp Black peppercorns
  • 1 tsp Mustard seeds

Instructions:

  1. Cut the cucumbers into thin rounds, approximately 1/8 inch thick.
  2. Toss the cucumber slices with 1 tbsp Kosher salt in a colander and let sit for 15–20 minutes to draw out excess moisture.
  3. Rinse the cucumbers under cold water to remove excess salt and pat them dry with a paper towel.
  4. In a medium saucepan, combine rice vinegar, water, cane sugar, and fine sea salt.
  5. Bring the mixture to a light simmer over medium heat, stirring until the sugar and salt are completely dissolved.
  6. Remove from heat and stir in the smashed garlic, peppercorns, and mustard seeds. Let the brine cool for 5 minutes.
  7. Tightly pack the rinsed cucumber slices into a glass mason jar.
  8. Pour the warm brine over the cucumbers, ensuring they are fully submerged.