Ingredients:

  • 1 lb Kirby or Persian cucumbers, sliced into 1/4 inch rounds
  • 2 medium jalapeños, sliced into rounds
  • 1 small white onion, thinly sliced
  • 4 cloves garlic, smashed
  • 1 cup apple cider vinegar
  • 3/4 cup light brown sugar, packed
  • 1 tbsp kosher salt
  • 1 tsp red pepper flakes
  • 1 tsp mustard seeds
  • 1/2 tsp black peppercorns

Instructions:

  1. Rinse the cucumbers and jalapeños under cold water and slice the cucumbers into uniform 1/4 inch rounds.
  2. Pack the smashed garlic, sliced onions, and jalapeños into the bottom of two sanitized pint-sized Mason jars.
  3. Layer the cucumber slices on top of the aromatics, pressing down firmly to eliminate air gaps.
  4. In a medium saucepan, combine the apple cider vinegar, brown sugar, kosher salt, red pepper flakes, mustard seeds, and peppercorns.
  5. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar has completely dissolved.
  6. Carefully pour the hot brine over the packed cucumbers, leaving about 1/2 inch of headspace at the top of the jar.
  7. Tap the jars gently on the counter to release any trapped air bubbles and seal the lids tightly.
  8. Allow the jars to cool to room temperature before transferring them to the refrigerator to cure for 24 hours.