PICKLED CUCUMBERS WITH ARUGULA

Wash the cucumbers and trim the ends.

Thoroughly wash and sterilize the jars, and boil the lids.

Place half of the arugula, sliced garlic, and peppercorns at the bottom of the jars, then pack the cucumbers in tightly and add the remaining arugula.

To make the brine, bring water to a boil with salt and sugar, stir in the vinegar once boiling, and remove the pot from the heat.

Carefully pour the hot brine into the jars and cover with the lids.

Place the jars in a pot lined with a towel, fill with water up to the shoulders of the jars, and process for fifteen minutes after the water comes to a boil.

Remove the jars, seal them tightly, turn them upside down, and wrap them in a blanket until they cool completely.