Ingredients:

  • 1 lb English cucumber, thinly sliced
  • 1 tbsp Kosher salt
  • 1/2 cup White vinegar
  • 1/2 cup Water
  • 2 tbsp Granulated sugar
  • 1 tsp Fine sea salt
  • 2 cloves Garlic, smashed
  • 1 tsp Black peppercorns

Instructions:

  1. Slice the cucumbers into 1/8 inch rounds using a mandoline. Note: Uniform thickness means they pickle at the same rate.
  2. Toss the rounds in a bowl with 1 tbsp Kosher salt.
  3. Let them sit for 15 to 20 minutes until water pools at the bottom.
  4. Rinse the slices under cold water.
  5. Pat them dry with paper towels until no excess moisture remains.
  6. Combine vinegar, water, sugar, and salt in a saucepan over medium heat.
  7. Stir 5 minutes until the sugar dissolves and liquid simmers.
  8. Remove from heat and stir in smashed garlic and peppercorns.
  9. Pack the rinsed cucumber slices tightly into clean glass jars.
  10. Pour the hot brine over the cucumbers until they are completely submerged.
  11. Seal the lids and let sit at room temperature for 30 minutes before refrigerating.