Wash cucumbers thoroughly. Slice into 1/4" rounds or cut into spears depending on preference. Pack the slices/spears into a clean 1-pint (or similar) jar, leaving about 1/2 inch headspace.

Make brine

In a small saucepan combine 1 cup distilled white vinegar, 1 cup water, 1 tablespoon granulated sugar, and 1 tablespoon kosher salt. Add 2 smashed garlic cloves, 1 teaspoon black peppercorns, and 1/2 teaspoon red pepper flakes if using. Heat over medium until sugar and salt dissolve, about 2–3 minutes. Do not boil vigorously; just warm to dissolve.

Assemble and chill

Place 4 sprigs of fresh dill in the jar with the packed cucumbers. Pour the hot (not boiling) brine over the cucumbers, ensuring they are fully submerged. Tap the jar gently to release air bubbles, add more brine or water if needed to leave ~1/4" headspace, then seal with a lid. Let cool to room temperature (about 30 minutes), then refrigerate for at least 2 hours, preferably overnight. Pickles will keep in the refrigerator for up to 3 weeks.

Serving suggestion

Serve chilled as a crunchy snack, on sandwiches, or as part of a mezze board.

Marinated Olives

Prepare olives

If olives are in brine, drain and rinse briefly under cold water to reduce saltiness, then drain well. Pat dry with a towel if needed. Place 2 cups olives in a medium bowl or jar.

Combine marinade

Add 1/4 cup extra-virgin olive oil, juice and zest of 1 lemon, 2 thinly sliced garlic cloves, 1 sprig rosemary, 2 sprigs thyme, 1/2 teaspoon cracked black pepper, 1/4 teaspoon red pepper flakes (optional), 1 strip orange peel (or 1 tsp zest) and 1/4 teaspoon fennel seed (optional) to the bowl. Stir to combine so olives are evenly coated.

Marinate

Transfer olives and marinade to a jar, pressing down to submerge olives in oil. Seal and let sit at room temperature for at least 1 hour, ideally 4–6 hours or overnight for best flavor. For longer storage (up to 2 weeks), refrigerate and bring to room temperature before serving. The oil will solidify in the fridge; return to room temperature to loosen.

Finish and serve

Before serving, remove herb stems (optional) and adjust seasoning: add a pinch more cracked pepper or a squeeze of lemon if desired. Serve olives in a small bowl with some of the marinade oil spooned over; they pair well with crusty bread or cheeses.