Makes 2 pint jars
1 1/2 pounds pickling cucumbers
4 garlic cloves, peeled and smashed
2 teaspoons fresh dill seed
1/2 teaspoon red pepper flakes, optional
1 cup cider vinegar
1 cup water
1 1/2 tablespoons kosher salt
- Trim away the blossom end of the cucumber, leave the pickles whole, cut them into spears, or slice them into coins, as preferred.
- Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars.
- Pack the pickles into the jars as tightly as you can without smashing the cucumbers.
- Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You may not use all the brine.
- Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
- Place the lids over the jars and screw on the rings until tight.
- Let the jars cool to room temperature, store in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.