Make your own pickles in #TechniqueTuesday and then eat them in a bánh mì sandwich!
Fill the bottom of a large jar with the garlic and add the chilli flakes, dill and sea salt.
Slice the cucumbers into long thin strips.
Place the cucumbers into the jar.
Pour the cider vinegar and water into a small sauce pan and sprinkle in the dried seaweed and add a teaspoon of salt.
Pour the vinegar over the cucumbers and seal the jar.
Refrigerate for 2 - 3 days and then they're ready to use.
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