Ingredients
Scale
- 1.5 pounds persian cucumbers
- 2 small garlic cloves smashed
- 1/2 tablespoon dried dill weed
- 1 cup white distilled vinegar
- 1 cup water
- 1 tablespoon kosher salt or pickling salt
- 1/2 teaspoon whole peppercorns
- 1 teaspoon granulated sugar
- 1 pinch red pepper flakes or more, as desired
Instructions
- Wash and dry pint jars, then set aside.
- Wash cucumbers, cut off ends, and slice into quarters lengthwise. Add upright into jars, topping each with one smashed garlic clove.
- Combine dill, vinegar, water, salt, peppercorns, sugar, and red pepper flakes into a small pot. Heat over medium heat, stirring until salt and sugar dissolve (about 2 minutes).
- Remove from heat and let cool for 10 minutes. Pour over cucumbers, secure lids, and refrigerate for at least 24 hours.
Notes
Ensure cucumbers are fresh for the best crunch.
Adjust red pepper flakes according to your spice preference.
These pickles can be stored in the refrigerator for up to two weeks.
Nutrition
- Serving Size: 1 pickle
- Calories: 20
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.