Make the brine

• Pour one cup of vinegar and one cup of water into a pan.
• Add the honey, salt, mustard seeds, peppercorns and chopped garlic.
• Heat gently until the honey and the salt dissolve.

Add the cucumbers

• Pack the whole baby cucumbers into the jar.
• Roll the jar so the flavours are released and everything mixes.

Add the chili flakes

• Sprinkle chili flakes into the jar.

Cool the brine

• Let the brine cool down before pouring it over the cucumbers so the pickles stay crisp.
• It should be lukewarm, not hot.

Pour over and rest

• Pour the lukewarm brine over the cucumbers in the jar.
• Seal and leave to pickle for four days before tasting.