Ingredients
Scale
- 1 lb pickling cucumbers (about 4–6 small)
- 1 cup water
- 1 cup white vinegar (5% acidity)
- 1 tablespoon kosher salt
- 1 teaspoon sugar
- 3 cloves garlic, smashed
- 4 sprigs fresh dill (or 1 tsp dried dill seeds)
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prep the Cucumbers: Wash and slice cucumbers into spears or rounds. Set aside.
- Make the Brine: In a saucepan, combine water, vinegar, salt, and sugar. Heat just until salt and sugar dissolve. Let cool.
- Pack the Jar: In a clean mason jar, layer in garlic, dill, peppercorns, and red pepper flakes. Add cucumber slices.
- Pour the Brine: Pour cooled brine over cucumbers until fully submerged. Leave 1/2 inch of headspace.
- Seal and Store: Screw on lid and refrigerate. Let sit 24 hours before eating. Best after 2–3 days.
Notes
Always cool the brine before pouring it over cucumbers to avoid softening them.