Description
Crunchy cucumber quarters mingled with thin garlic slices and fresh dill bathe in a steamy vinegar-brine flecked with red pepper heat. Refrigerate 48 hours for tangy, tongue-tingling pickles that perk up any meal.
Ingredients
- 4 cups cucumbers quartered
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 teaspoon red pepper flakes
- 3 cloves garlic thinly sliced
- 2 tablespoons fresh dill roughly chopped
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 bay leaf
Instructions
- Wash and quarter the cucumbers and set aside.
- In a small saucepan combine white vinegar water kosher salt and red pepper flakes and bring to a simmer until the salt dissolves.
- Place cucumbers garlic dill black peppercorns mustard seeds and bay leaf into a clean quart-size jar.
- Pour the hot brine over the cucumbers ensuring they are fully submerged.
- Seal the jar and let it cool to room temperature, about 1 hour.
- Refrigerate the jar for at least 48 hours before serving to allow flavors to develop.
Notes
- Store in the refrigerator for up to 4 weeks
- Adjust red pepper flakes to increase or decrease spice level
- Use fresh dill and garlic for the best flavor
- Ensure cucumbers remain submerged to prevent spoilage