Ingredients:

  • 1 lb Persian cucumbers, sliced into 1/8-inch rounds
  • 3 cloves garlic, thinly sliced
  • 1 tbsp fresh dill, chopped
  • 1/2 tsp red pepper flakes
  • 1/2 cup white distilled vinegar
  • 1/2 cup water
  • 1 tbsp sea salt
  • 1 tsp raw honey

Instructions:

  1. Slice the Persian cucumbers into uniform rounds.
  2. Place cucumber slices in a mixing bowl and toss with 1 teaspoon of the measured salt; let sit for 15 minutes to draw out moisture.
  3. Rinse the cucumbers quickly under cold water and pat dry with a paper towel.
  4. Combine vinegar, water, the remaining salt, and honey in a small saucepan and bring to a simmer over medium heat, stirring until dissolved.
  5. Remove brine from heat and let cool for 5 minutes.
  6. Divide the sliced garlic and fresh dill evenly between two glass pint jars.
  7. Pack the salted cucumber slices tightly into the jars, pressing down firmly to eliminate air pockets.
  8. Pour the warm brine over the cucumbers until fully submerged, seal the lids, and shake gently.