Ingredients
Method
Begin by washing the cucumbers thoroughly. Slice them into your desired shape: spears, chips, or halves.
In a saucepan, combine the vinegar, water, kosher salt, and sugar. Heat over medium until the salt and sugar dissolve, then remove from heat to let it cool slightly.
In a large glass jar or multiple jars, add the sliced garlic, dill seeds (or fresh dill), mustard seeds, black peppercorns, and red pepper flakes (if using).
Pack the cucumber slices tightly into the jars over the spices, ensuring they are packed well.
Pour the cooled vinegar mixture over the cucumbers, making sure they are completely submerged. Leave about ½ inch of headspace at the top of the jar.
Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate them for at least 24 hours to allow the flavors to develop.
Enjoy your crunchy pickles after a day, but they will taste even better after a week in the fridge!
Prep Time: 20 minutes | Total Time: 30 minutes + 24 hours refrigeration | Servings: Makes about 4 cups of pickles.