Description
Jars of emerald green cucumber rounds swim in a vinegar brine spiced with garlic, mustard seeds, and dill. Each bite cracks with freshness and a punch of tang that livens salads, burgers, or afternoon cravings.
Ingredients
- 1 pound cucumbers sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 cloves garlic smashed
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 1 teaspoon red pepper flakes
- 4 sprigs fresh dill
Instructions
- Sterilize a clean quart-size glass jar and its lid with hot soapy water, then rinse well.
- Pack sliced cucumbers, garlic, dill, mustard seeds, peppercorns, and red pepper flakes tightly into the jar.
- In a small saucepan combine vinegar, water, sugar, and kosher salt; bring to a gentle simmer, stirring until sugar and salt dissolve.
- Carefully pour the hot brine over the cucumbers, leaving about ½ inch of headspace.
- Seal the jar, let it cool to room temperature on the counter for 30 minutes.
- Refrigerate for at least 4 hours before serving; best flavor develops overnight.
Notes
- Use kirby or Persian cucumbers for extra crunch
- Adjust red pepper flakes for spiciness preference
- Store pickles in the refrigerator for up to 2 weeks
- Shake the jar gently before each serving to redistribute spices