Ingredients
Pickling Cucumbers
6 small (about 1 lb)
Water
2 cups
White Vinegar
1 cup
Kosher Salt
1 tbsp
Sugar
1 tbsp
Garlic Cloves
3, smashed
Fresh Dill
4–5 sprigs
Black Peppercorns
1 tsp
Red Pepper Flakes (optional)
½ tsp
Instructions
1. Wash and slice cucumbers into spears or rounds.
2. In a saucepan, combine water, vinegar, salt, and sugar. Bring to a boil until dissolved.
3. Place cucumbers, garlic, dill, peppercorns, and red pepper flakes into a clean jar.
4. Pour hot brine over cucumbers until fully submerged.
5. Let cool to room temperature, then seal jar and refrigerate at least 24 hours. Best flavor develops after 2–3 days.
Tips & Advice
- Use firm, small cucumbers for the crispiest pickles.
- Add mustard seeds or coriander for extra flavor depth.
- These are refrigerator pickles — not shelf stable. Keep chilled and eat within 4 weeks.
