Asier - Spanish Pickled Cucumbers

Ingredients

Cucumbers

4 medium, washed and sliced into thin rounds

White vinegar

1 cup

Water

1 cup

Sugar

2 tablespoons

Salt

1 tablespoon

Garlic

3 cloves, peeled and smashed

Fresh dill

1/4 cup, chopped (or 2 tablespoons dried dill)

Black peppercorns

1 teaspoon

Instructions

1. Wash the cucumbers thoroughly and slice them into thin rounds.
2. In a medium saucepan, combine the white vinegar, water, sugar, salt, garlic, dill, and black peppercorns. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
3. Once boiling, remove the saucepan from heat and let the brine cool for a few minutes.
4. Place the cucumber slices in a clean glass jar or container, packing them tightly.
5. Pour the hot brine over the cucumbers, ensuring they are fully submerged. If needed, use a clean weight or a small plate to keep the cucumbers submerged.
6. Seal the jar or container tightly and let it cool to room temperature.
7. Once cooled, refrigerate the asier for at least 24 hours to allow the flavors to meld and the cucumbers to pickle.
8. Serve chilled as an appetizer, side dish, or a refreshing snack. Enjoy!