Ingredients
1½cupswater
3tbspwhite vinegaror apple cider vinegar
1½tbspkosher saltor pickling salt
2tspblack peppercorns
5clovesgarlicpeeled
6sprigsfresh dilllarge
1bay leaf
½tspcrushed red pepper flakesto taste
1English hothouse seedless cucumberlarge, sliced into rounds or spears
Preparation
Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a large jar, or divide the mixture evenly between two small jars and stir to combine.
Add the sliced cucumbers to the jars. Then place the lids on the jars, and shake to combine.
Refrigerate for at least 2 days before eating. The pickles will keep in a sealed container in the refrigerator for up to 1 week.
