🛒 Ingredients:
🔷️ 4 cups water
🔷️ 1 cup apple cider vinegar (ACV)
🔷️ 2.5 tbsp Himalayan salt
🔷️ 2 tsp 14-spice blend
🔷️ 1 tbsp 4-spice paste
🔷️ 1/2 tsp cloves
🔷️ 1/2 tsp fennel seeds
🔷️ 1 tsp cayenne pepper
🔷️ 4 tsp stevia blend
🔷️ 8 medium-sized telegraph cucumbers

🔨Equipment:

🔷️ A medium-sized pot
🔷️ Knife and cutting board
🔷️ Jars with lids
🔷️ Oven

📝Instructions:

1️⃣ Prepare the Pickling Juice:

Combine in a pot:
🔷️ 4 cups water
🔷️ 1 cup ACV
🔷️ 2.5 tbsp Himalayan salt
🔷️ 2 tsp 14-spice blend
🔷️ 1 tbsp 4-spice paste
🔷️ 1/2 tsp cloves
🔷️ 1/2 tsp fennel seeds
🔷️ 1 tsp cayenne pepper
🔷️ 4 tsp stevia blend

Bring the mixture to a boil.

2️⃣ Prepare the Cucumbers:
Wash and slice 8 medium-sized telegraph cucumbers.
Fill jars with the sliced cucumbers.

3️⃣ Pickling Process:
Pour the hot pickling juice into the jars, ensuring the cucumbers are fully submerged.
Close the lids tightly.

4️⃣ Seal the Jars:
Place the jars in an oven preheated to 100°C.
Heat for 10 minutes.

5️⃣ Cool and Store:
Let the jars cool completely.
Store in the refrigerator.
Wait for 48 hours before eating

✨ Enjoy:
Add these tangy pickled cucumbers to your salads, as toppings or sides, or enjoy them as a refreshing snack!