Step 1

Rinse the inside of the jar(s) and lid(s) with boiling water. Set aside.

Step 2

Cut the blossom end of the cucumber off and discard because the flower contains an enzyme that softens this end of the cucumber.

Step 3

Slice the cucumber into ⅛-inch thick slices using a mandoline or a knife.

Step 4

Add the cucumber slices and all spices to the jar(s).

Step 5

In a small saucepan combine vinegar, water, sugar and salt. Bring the solution to a boil and boil uncovered for 2 minutes.

Step 6

Transfer the solution to a container with a spout or use a funnel to pour it into the jar(s). (Discard any excess liquid.)

Step 7

Let the jar(s) cool to room temperature. Put the lid(s) on (not too tight).

Step 8

Refrigerate for 4 hours before serving.

Step 9

Store in the fridge for up to a week.