A crunchy pickle that packs a spicy punch, perfect for sandwiches, burgers, or as a standalone snack.
Ingredients
Scale:
4-5 medium fresh cucumbers (preferably pickling cucumbers)
4 crushed garlic cloves
4-5 sprigs dill
2 cups water
1 cup white vinegar
1 tablespoon sugar
2 tablespoons salt
1-2 teaspoons red pepper flakes (adjust for spice level)
Instructions
Wash the cucumbers thoroughly under cold water. Slice them into spears or rounds, depending on your preference.
In a saucepan, combine the water, vinegar, sugar, salt, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
Once the brine is boiling, remove it from heat and let it cool slightly.
In clean jars, layer the cucumber slices, crushed garlic, and dill sprigs. Fill the jars tightly but without crushing the cucumbers.
Pour the hot brine over the cucumbers, ensuring they are fully submerged. Leave about a half-inch of headspace at the top of the jar.
Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate the pickles for at least 24 hours to allow the flavors to meld.
