Begin by washing your cucumbers. Then, slice them into rounds or spears, depending on your preference.

In a medium saucepan, combine the vinegar, sugar, water, and salt. Bring this mixture to a gentle boil over medium heat.

Once boiling, remove the saucepan from heat, and add in the mustard seeds, red pepper flakes, ground turmeric, and black peppercorns. Stir well.

Place your cucumber slices in a large jar and pour the hot brine over them, making sure they’re completely submerged.

Let your jar cool to room temperature before sealing it. Once cooled, pop it in the fridge for at least 24 hours before consuming.