Ingredients:

  • 1 cup (240 ml) water
  • 1 cup (240 ml) distilled white vinegar
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar (optional, for a touch of sweetness)
  • 4-5 small cucumbers (around 1-2 inches in diameter, approx. 500g total)
  • 4 garlic cloves, peeled and smashed
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons dill seeds or 4-5 sprigs of fresh dill
  • 1 teaspoon red pepper flakes (optional, for heat)

Instructions:

  1. Combine water, vinegar, kosher salt, and sugar in a bowl and whisk until dissolved.
  2. Wash cucumbers and trim the ends. Slice them into spears or leave whole if small.
  3. Layer garlic, peppercorns, dill, and cucumbers in the jar, ensuring they fit snugly.
  4. Fill the jar with the brine, leaving some headspace at the top.
  5. Close the jar tightly and refrigerate; the pickles will be ready in 1-2 weeks.
  6. Taste your pickles, and serve once they reach your desired flavor!