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Ingredients:
For the Pickles:
6-8 small cucumbers, sliced into ¼-inch rounds
3-4 cloves garlic, thinly sliced
1-2 fresh dill sprigs (or 1 tbsp dried dill)
½ tsp red pepper flakes (adjust for spice preference)
½ tsp black peppercorns
½ tsp mustard seeds (optional)
For the Brine:
1 cup water
1 cup white vinegar (or apple cider vinegar)
1 tbsp kosher salt (or pickling salt)
1 tbsp sugar (optional, for balance)
Instructions:
Prepare the Jars:
Sterilize a clean glass jar (16-oz or pint-sized) by boiling it or running it through a dishwasher.
Pack the Jar:
Layer the cucumber slices, garlic, dill, red pepper flakes, peppercorns, and mustard seeds in the jar.
Make the Brine:
In a saucepan, combine water, vinegar, salt, and sugar (if using). Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let cool slightly (about 5 minutes).
Pour the Brine:
Carefully pour the warm brine over the cucumbers, leaving about ½ inch of headspace. Seal the jar tightly.
Cool & Refrigerate:
Let the jar cool to room temperature, then refrigerate for at least 24 hours before eating (48 hours for best flavor).
Enjoy!
These pickles will keep in the fridge for up to 2-3 weeks.
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