Ingredients
- 4-5 small cucumbers (Kirby or pickling cucumbers)
- 2 cups water
- 1 cup white vinegar
- 1 ½ tablespoons kosher salt
- 3-4 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- ½ teaspoon red pepper flakes (adjust for spice level)
- ½ teaspoon coriander seeds
- 1 teaspoon dill seeds (or a few sprigs of fresh dill)
- 1-2 small dried chili peppers (optional for extra heat)
Instructions
- Prepare the cucumbers – Wash cucumbers thoroughly and slice into spears or rounds.
- Make the brine – In a saucepan, combine water, vinegar, and salt. Bring to a boil, stirring until the salt dissolves. Remove from heat and let cool slightly.
- Pack the jar – In a clean glass jar, layer the cucumbers, garlic, black peppercorns, mustard seeds, red pepper flakes, coriander seeds, dill seeds (or fresh dill), and chili peppers.
- Add the brine – Pour the warm brine over the cucumbers, ensuring they are fully submerged.
- Seal and refrigerate – Close the jar tightly and let sit at room temperature for 1 hour. Then, refrigerate for at least 24 hours before eating (best flavor develops after 2-3 days).
- Enjoy – Serve cold as a snack, sandwich topping, or side dish!
Would you like to add any variations or tips? 😊