Description
Crunchy, zesty pickles with tangy vinegar brine, fresh dill, and spicy red pepper flakes. These quick, no-canning-required pickles bring homemade flavor to sandwiches, salads, and snacks.
Ingredients
2 lbs cucumbers (Kirby or Persian)
2 cups white vinegar (or apple cider)
1 cup water
2 tablespoons salt (non-iodized)
1 tablespoon sugar
4–6 garlic cloves, smashed
1–2 tablespoons fresh dill, packed
1–2 tablespoons red pepper flakes (adjust to taste)
Instructions
Wash cucumbers thoroughly and slice into spears or rounds
In a large saucepan, combine vinegar, water, salt, sugar, garlic, dill, and red pepper flakes
Bring brine to a boil, stirring to dissolve salt and sugar
Pack cucumbers into sterilized jars
Pour hot brine over cucumbers, leaving 1/2 inch headspace
Seal jars and refrigerate at least 24 hours before serving
Notes
Store in airtight jars in refrigerator for up to 3 weeks
Adjust spice level by varying pepper flakes
Ideal for using up small cucumbers
Best风味 develops after 48 hours
- Prep Time: 20
- Category: Side Dishes
- Method: Pickling
- Cuisine: American / Homemade
Nutrition
- Serving Size: 1 pickle spear
- Calories: 15
- Sugar: 1g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg