Spicy Garlic and Dill Pickles

Ingredients:

For the Pickles:

• 6-8 small cucumbers, sliced into ¼-inch rounds

• 3-4 cloves garlic, thinly sliced

• 1-2 fresh dill sprigs (or 1 tbsp dried dill)

• ½ tsp red pepper flakes (adjust for spice preference)

• ½ tsp black peppercorns

• ½ tsp mustard seeds (optional)

For the Brine:

• 1 cup water

• 1 cup white vinegar (or apple cider vinegar)

• 1 tbsp kosher salt (or pickling salt)

• 1 tbsp sugar (optional, for balance)

  Instructions:

  1. Prepare the Jars:

     • Sterilize a clean glass jar (16-oz or pint-sized) by boiling it or running it through a dishwasher.

  2. Pack the Jar:

     • Layer the cucumber slices, garlic, dill, red pepper flakes, peppercorns, and mustard seeds in the jar.

  3. Make the Brine:

     • In a saucepan, combine water, vinegar, salt, and sugar (if using). Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let cool slightly (about 5 minutes).

  4. Pour the Brine:

     • Carefully pour the warm brine over the cucumbers, leaving about ½ inch of headspace. Seal the jar tightly.

  5. Cool & Refrigerate:

     • Let the jar cool to room temperature, then refrigerate for at least 24 hours before eating (48 hours for best flavor).

  6. Enjoy!

     • These pickles will keep in the fridge for up to 2-3 weeks.

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