Ingredients

The following ingredients have 8 Servings
  • 12 ounces Persian cucumbers,* sliced into coins or spears
  • 5 to 6 large sprigs fresh dill, roughly chopped
  • 4 small cloves garlic, thinly sliced
  • 1 bay leaf
  • 1 1/3 cups water
  • 2/3 cup rice vinegar
  • 1 tablespoon fine sea salt*
  • 2 teaspoons black peppercorns
  • 1 teaspoon mustard seeds (optional)
  • 1/8 teaspoon crushed red pepper flakes

Instruction

  • Add the cucumbers, dill, garlic and bay leaf to a large (about 1 quart or 1 liter) jar, layering the dill and garlic between the cucumbers if possible.
  • In a measuring jar, briefly whisk together the water, vinegar, salt, peppercorns and crushed red pepper flakes until combined.
  • Pour the brine over the cucumber mixture. Then cover the jar securely with a lid and give it a good shake to combine. If needed, press the cucumbers down so that they are more or less fully submerged.
  • Refrigerate. Refrigerate for ideally at least 1 day before eating, although the pickles will be lightly brined and ready to enjoy after just a few hours if you would like. Pickles can be stored in a sealed jar in the refrigerator for 1 week.*