Step 1

Pack cucumber and dill into a large heatproof jar. Bring vinegar, sugar, garlic, Aleppo pepper, lemon juice, kosher salt, red pepper flakes, and black pepper to a boil in a medium saucepan, stirring to dissolve sugar. Let cool slightly, then pour brine over cucumbers to submerge. Seal jar and chill at least 30 minutes.

Step 2

To serve, remove cucumber spears from brine, lightly shaking off excess liquid but leaving on any seasonings; sprinkle with za’atar and sea salt.

Step 3

Do Ahead: Cucumber can be made 2 days ahead. Remove from brine (do not dry) and chill in an airtight container.