A delightful and easy-to-make pickled cucumber recipe with a tangy and slightly sweet flavor.
Slice the cucumbers into thin rounds and place them in a non-reactive bowl.
Using a mandoline slicer can help achieve uniform slices for even pickling.
In a separate container, mix the vinegar, water, sugar, salt, and peppercorns until the sugar dissolves.
Warm the mixture slightly to help dissolve the sugar faster, but let it cool before pouring over the cucumbers.
Pour the brine over the cucumbers, ensuring they are fully submerged.
Place a small plate or weight on top to keep the cucumbers submerged.
Cover the bowl and refrigerate for at least 3 hours, stirring occasionally.
For a stronger flavor, let the cucumbers pickle overnight.
Drain the cucumbers and garnish with fresh dill and parsley before serving.
Serve chilled for the best taste and texture.
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