2 jars
small cucumbers chopped into spears
1 cup white wine vinegar
1 cup water
17g salt
1/2 teaspoon pickling spice
pinch of chilli flakes
4 black peppercorns
In a saucepan over a medium-high heat, combine the vinegar and salt. Add the water and boil until the salt is dissolved.
Distribute the spices equally between the 2 jars and pack in the cucumber spears avoiding large gaps.
Ladle in the vinegar mix and screw on the lids.
Keep in the fridge and wait a couple of weeks for the flavours to develop.
