Ingredients:

  • 1 lb English cucumber, thinly sliced into coins
  • 1 cup red mini sweet peppers, thinly sliced into rings
  • 3 cloves garlic, smashed
  • 1 cup apple cider vinegar
  • ½ cup filtered water
  • ¼ cup granulated sugar
  • 1 tbsp kosher salt
  • 1 tsp whole black peppercorns
  • ½ tsp red pepper flakes

Instructions:

  1. Using a mandoline or knife, cut the cucumbers into 1/8-inch coins and slice the red peppers into thin rings.
  2. Divide the sliced cucumbers, red peppers, and smashed garlic cloves evenly into a 16 oz glass mason jar, pressing them down firmly.
  3. In a small saucepan, whisk together the apple cider vinegar, water, sugar, salt, peppercorns, and red pepper flakes.
  4. Place the pan over medium heat and stir constantly until the sugar and salt have completely dissolved and the liquid reaches a gentle simmer.
  5. Immediately pour the hot brine over the vegetables in the jar, ensuring they are completely submerged.
  6. Let the jar sit at room temperature for 30 minutes, then seal with a lid and refrigerate for at least 1 hour before serving.