Pickled Cucumbers

• 1 large cucumber, thickly sliced
• Salt 
• 1 1/3 cups apple cider vinegar
• 1/2 cup water
• Heaping 1/2 cup sugar
• 1/2 tablespoon black peppercorns
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon juniper berries
• 1/2 tablespoon salt
• Peel of 1/2 lemon

In a large bowl, toss the cucumbers in salt, then pour in just enough ice water to cover. Let sit for 2 hours.

In a large saucepan, combine the apple cider vinegar, water, sugar, peppercorns, coriander seeds, juniper berries, salt, and lemon peel and bring to a boil.  

Remove from the heat and cool down in an ice bath. The pickling liquid should be 40°F or below before use. 

Drain the cucumbers and place in a container large enough to hold the pickling liquid as well. When the pickling liquid has cooled enough, strain and pour over the cucumbers.

Refrigerate and let sit at least 48 hours before using.