Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
1 cup cider vinegar
2 tablespoons sugar
1 teaspoon salt
2 small cloves garlic, crushed
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 small red or green chili pepper, halved and seeded
1 large cucumber, cut into 1/4-inch-thick slices
How to Make It
Combine vinegar, 1/2 cup water, sugar and salt in a small saucepan. Bring to a simmer over medium-high heat, stirring to dissolve sugar and salt.
Place remaining ingredients in a large heatproof bowl. Pour vinegar mixture over. Add water to completely cover cucumbers, if necessary. Cover and refrigerate for at least 2 hours. Pickles will keep for up to 1 week in the refrigerator.