Description
Cool cucumber spears soak in tangy brine infused with red pepper flakes, mustard seeds, and garlic, delivering a crisp, fiery pop. Ready to crunch after just 24 hours in the fridge.
Ingredients
- 8 small cucumbers
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 2 cloves garlic sliced
- 2 sprigs fresh dill
Instructions
- Rinse cucumbers under cold water and slice into spears or rounds.
- Whisk together vinegar, water, salt, and sugar until fully dissolved.
- Stir in red pepper flakes, black peppercorns, mustard seeds, sliced garlic, and dill.
- Pack cucumber slices tightly into clean glass jars.
- Pour the spiced brine over cucumbers, ensuring all pieces are submerged.
- Seal jars and refrigerate for at least 24 hours.
- Let pickles develop flavor for 2–3 days before serving.
Notes
- Adjust the amount of red pepper flakes to suit your preferred spice level.
- Use fresh, firm cucumbers for maximum crispness.
- Keep the jars refrigerated; pickles are ready after one day.
- Consume within two weeks for the best taste and texture.