Ingredients
Pickles
- 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
Brine
- 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
Instructions
- Layer the pickles: Add the cucumbers, dill, garlic, and bay leaf to a large jar (about 1 quart or 1 liter), layering the dill and garlic between the cucumbers if possible to ensure even flavor distribution.
- Mix the brine: In a measuring jar, whisk together water, rice vinegar, fine sea salt, black peppercorns, mustard seeds (if using), and crushed red pepper flakes until the salt is dissolved and the mixture is well combined.
- Combine: Pour the brine over the cucumber mixture in the jar. Securely cover the jar with a lid and shake well to mix all ingredients. Press the cucumbers down gently so they are fully submerged in the brine.
- Refrigerate: Place the jar in the refrigerator. For best flavor, refrigerate for at least 1 day before eating; however, the pickles will be lightly brined and ready to enjoy after just a few hours. Store in the refrigerator in a sealed jar.
Notes
- The pickles are refrigerator-style and not canned, so they must be kept cold and consumed within a few weeks for best quality.
- You can slice the cucumbers into coins or spears depending on your preference.
- Mustard seeds are optional but add a nice depth of flavor.
- Adjust the amount of crushed red pepper flakes for desired spiciness.
- Use Persian cucumbers for the best texture and flavor, but regular cucumbers can be substituted if peeled and seeded.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Pickling
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
