1 tablespoon chilli flakes
2 tablespoons dill seeds
2 tablespoons sea salt (if you salt your cucumbers, you won't need this salt)
3 peeled whole garlic cloves
5 baby cucumbers, cut into quarters lengthways
1 cup cider vinegar
1 cup water
Add chilli flakes, dill seeds, salt (if using) and garlic into a 4-cup capacity, sterlised jar. Place cucumbers standing on top of the dry ingredients.
Heat vinegar and water together in a saucepan until it reaches a simmer. Cool to room temperature and pour over cucumbers. Seal and refrigerate for a week before eating. Pickles will last for up to six weeks in the fridge.
Cook's tip: If you prefer a crunchier pickle, chop your cucumbers and sit them in a bowl of sea salt for 4 hours prior to pickling. Remove from salt, rinse and drain carefully before using. This will draw out the moisture and keep them crunchy.