MAKE the pickle brine: add the water, allspice berries, mustard seeds and coconut aminos to a saucepan. Bring to a boil over high heat. Boil until the water reduces by half, about 5 minutes, then remove from the heat.
ADD the salt, sliced red onions, wiri wiri (or habanero) peppers, and garlic cloves, then stir to combine. Cover and let the mixture sit until it cools completely, for about 10 minutes.
POUR the mixture into a mason jar or similar container.
ADD the vinegar and the sliced cucumbers, cover, and let rest in the refrigerator for at least 30 minutes before serving. Use as a condiment.
