Thanks to my brother for finding this easy and tasty recipe!
1-1/2 cups water
3 Tbsp white vinegar or apple cider vinegar
1 1/2 tablespoons kosher or pickling salt
2 tsp black peppercorns
5 cloves garlic, peeled
6 large sprigs fresh dill
1 bay leaf
1/2 tsp crushed red pepper flakes, optional
1 large English hothouse seedless cucumber, sliced into rounds or spears
- Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a large (1-quart) jar — or divide the mixture evenly between two small (1-pint) jars — and stir to combine.
- Add the sliced cucumbers to the jar(s). Then place the lids on the jar(s), and shake to combine.
- Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time. The pickles will keep in a sealed container in the refrigerator for up to 1 week
1 quart (or 2 pints)