Ingredients
Scale
- 4 cups cucumbers (sliced into spears or rounds)
- 2 cups water
- 1 cup white vinegar (or apple cider vinegar)
- 1/4 cup salt (pickling or kosher salt preferred)
- 2 tablespoons sugar (optional, for a hint of sweetness)
- 4 cloves garlic (crushed)
- 2 tablespoons dill seeds (or a handful of fresh dill sprigs)
- 1 teaspoon black peppercorns (optional)
- 1 teaspoon red pepper flakes (for heat, optional)
Instructions
- Wash cucumbers thoroughly and slice them into spears or coins.
- In a pot, combine water, white vinegar, salt, and sugar. Bring to a boil, stirring until dissolved.
- Let the brine cool for a few minutes. Meanwhile, pack cucumber slices into sterilized jars, adding garlic, dill, peppercorns, and red pepper flakes.
- Pour the brine over cucumbers, ensuring they’re fully submerged, leaving half an inch of space at the top.
- Seal jars tightly and let cool to room temperature. Refrigerate for at least 24 hours before tasting.
- For best flavor, let them sit for at least a week.
- Prep Time: 15
- Cook Time: 10