Thai Basil and Mint Pickle Chips

Ingredients:
2 medium-sized cucumbers
3 cups distilled water
1/2 cup apple cider vinegar
1/2 cup white vinegar
1 1/2 tbsp sugar
1 1/2 tbsp kosher salt
3 sprigs each dill, mint, and thai basil
Allspice berries
Black Peppercorns

Bring the Salt, Sugar, distilled water and vinegar to a boil, then leave to cool. Don’t let it get back to room temperature, it should still be warm when you add it to the cucumbers.

Take two clean 12oz mason jars and add one sprig of each herb. Chiffonade a roll of 10 mint leaves and 12 thai basil leaves and set aside. Using a mandolin to slice the cucumbers, (I like to use the side of the blade with ridges for texture) pack each jar halfway and add half of the chiffonade with 6 peppercorns and 6 allspice berries to both. Pack the rest of the jar with cucumber slices, top with the rest of the herbs and pour the brine over top until it barely submerges them.

Cover with the lids and refrigerate for at least 5 days before opening the lid.