Pickles Recipe

Wash the cucumbers thoroughly and slice them into spears or rounds, depending on your preference.

Peel the garlic cloves and lightly crush them under the flat side of a knife.

Rinse the dill sprigs gently under cold water and set aside.

In a medium saucepan, combine vinegar, water, kosher salt, and sugar.

Place the saucepan over medium heat and stir until the salt and sugar are fully dissolved. Do not boil. Remove from heat and let cool slightly.

In sterilized glass jars, place equal portions of garlic cloves, dill sprigs, black peppercorns, mustard seeds, and red pepper flakes.

Tightly pack the cucumber slices into the jars, leaving about 1/2 inch of headspace at the top.

Pour the warm brine into the jars, covering the cucumbers completely. Tap jars gently to release any trapped air bubbles.

Seal jars with lids and let cool to room temperature before refrigerating.

Refrigerate the pickles for at least 24 hours before tasting, though they develop better flavor after 3–5 days.

Store in the refrigerator for up to 2 months.