Ingredients

• 1/2 cup warm water
• 1/2 cup White Distilled Vinegar
• 1/4 cup Sugar
• 1 Tbsp Kosher Salt
• 2-3 Kirby Cucumber, sliced (thicker)
• 3 Dill Sprigs
• 3 Garlic Cloves, bruised
• 2 Bay Leaves
• 12-16 Juniper Berries
• 2 teaspoons Whole Black Peppercorns
• 2 teaspoon Mustard Seed
• 2 dried Chile de Arbol
• 1 Star Anise Pod
• 1 Red Jalapeño , halved

Procedure

1. Combine the first four ingredients in a glass container that will fit your Chamber Vac.
2. Stir to combine until the granules are dissolved.
3. Slice the Cucumbers around a 1/4″ thick and then add the remaining ingredients into the glass container and stir to combine. Try to make sure that all of the cucumbers are submerged.
4. Run the ‘Pickling’ mode 2-3 times, stirring the contents of the container between runs..
5. Cover and refrigerate. The flavor will improve over the next few days, though they are ready to eat immediately.