Ingredients:

  • 1 lb Persian cucumbers, thinly sliced into rounds
  • 1/2 small red onion, thinly sliced
  • 1 tsp coarse sea salt
  • 1 cup rice vinegar
  • 1/2 cup water
  • 1 tbsp cane sugar
  • 1 tsp fine salt
  • 2 cloves garlic, smashed
  • 1 tsp black peppercorns
  • 1/2 tsp red pepper flakes

Instructions:

  1. Slice cucumbers into 1/8-inch rounds and red onion into paper-thin half-moons.
  2. Toss sliced cucumbers and onions in a glass bowl with coarse sea salt; let sit for 15–20 minutes to draw out moisture.
  3. Drain the vegetables in a colander, rinse quickly with cold water, and pat dry with a paper towel.
  4. In a medium saucepan, combine rice vinegar, water, sugar, fine salt, smashed garlic, peppercorns, and red pepper flakes.
  5. Bring the mixture to a gentle simmer over medium-high heat, stirring until sugar and salt are completely dissolved.
  6. Remove from heat and let the brine cool for 5 minutes.
  7. Pack the cucumbers and onions tightly into a mason jar.
  8. Pour the warm brine over the vegetables until they are completely submerged.
  9. Seal the jar and refrigerate for at least 1 hour before serving.