Ingredients
Scale
- 4 cups cucumbers (sliced thinly, pickling cucumbers work best)
- 1 cup white vinegar
- 1 cup water
- 1/4 cup granulated sugar (adjust to taste)
- 2 tablespoons kosher salt
- 1 tablespoon dill seeds (or fresh dill)
- 2 cloves garlic (smashed)
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Start by washing your cucumbers thoroughly. Slice them thinly, about 1/4-inch thick.
- In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat until the sugar dissolves.
- Once the mixture is combined, remove it from heat and let it cool for a few minutes.
- In a clean jar, layer your cucumber slices, garlic, dill seeds, and any optional spices.
- Pour the cooled brine over the cucumbers, ensuring they are fully submerged.
- Seal the jar and refrigerate for at least 24 hours before enjoying.
- These pickles can be stored in the fridge for up to two months.
- Prep Time: 15
- Cook Time: 5