Ingredients:
For the Pickles:
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6-8 small cucumbers, sliced into ¼-inch rounds
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3-4 cloves garlic, thinly sliced
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1-2 fresh dill sprigs (or 1 tbsp dried dill)
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½ tsp red pepper flakes (adjust for spice preference)
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½ tsp black peppercorns
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½ tsp mustard seeds (optional)
For the Brine:
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1 cup water
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1 cup white vinegar (or apple cider vinegar)
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1 tbsp kosher salt (or pickling salt)
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1 tbsp sugar (optional, for balance)
Instructions:
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Prepare the Jars:
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Sterilize a clean glass jar (16-oz or pint-sized) by boiling it or running it through a dishwasher.
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Pack the Jar:
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Layer the cucumber slices, garlic, dill, red pepper flakes, peppercorns, and mustard seeds in the jar.
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Make the Brine:
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In a saucepan, combine water, vinegar, salt, and sugar (if using). Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat and let cool slightly (about 5 minutes).
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Pour the Brine:
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Carefully pour the warm brine over the cucumbers, leaving about ½ inch of headspace. Seal the jar tightly.
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Cool & Refrigerate:
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Let the jar cool to room temperature, then refrigerate for at least 24 hours before eating (48 hours for best flavor).
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Enjoy!
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These pickles will keep in the fridge for up to 2-3 weeks.
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I could have this all the time and never get bored. It’s that tasty!