Pickled cucumbers with chili peppers

Ingredients:

• 0.7 kg cucumbers (about 6 small or 4 large)
• 100 g sea salt (about 1/3 cup + 1 tbsp)
• 0.5 cup apple cider vinegar
• 8 cups bottled water
• A few sprigs of fresh dill
• 2 jalapeños (1 red, 1 green), thinly sliced
• 1 habanero pepper, thinly sliced

Preparation:

1. Combine sea salt, vinegar, and water in a large saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Remove the brine from the heat and let it cool slightly. Arrange the cucumbers vertically in two quart-size jars. Add dill sprigs and chopped peppercorns. The cucumbers should fit tightly together and be 1 cm from the rim of the jars.
2. Fill the jars to the top with brine and tap them on a flat surface to remove any air bubbles. Seal the lids and refrigerate for 6 hours, or preferably overnight. Pickled cucumbers can be stored in the refrigerator for up to several weeks.
   Exit: 1.9 l.