Ingredients
1medium-large cucumber,or 2 small cucumbers ideally 12oz in total, such as English cucumbers, or Kirby, or Persian
½cupwater,at room temperature, or cooler
½cuprice vinegar
1½tbspmaple syrup,or sugar
1½tspsea salt,fine
¼tspred pepper flakes,optional, for heat
20twists of freshly ground black pepper
2fresh dill,leafy sprigs, roughly chopped about ¼ cup
2garlic cloves,peeled, smashed
1bay leaf
Preparation
For pickle rounds, slice the cucumber(s) into thin rounds, about ⅛-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths.
If the spears are long (from one long cucumber), slice them through the middle so they’re not too tall for your jar. Set aside.
In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using), and black pepper. Stir for about 30 seconds to 1 minute until most of the salt has dissolved into the liquid. Set aside.
Place the cucumbers into a wide-mouth jar about 3 to 4-inches in diameter, tall enough to offer at least 1 inch of extra space on top (for pickle spears, it’s important that all the pickles fit snugly, vertically—a wide-mouth pint-sized mason jar would work well).
Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour all of the liquid over the cucumbers so they’re fully submerged.
Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days.
These pickles can be kept for up to 3 weeks in the refrigerator.
