Pickled Cucumbers
These tangy pickled cucumber spears deliver crisp texture and bold flavor with every bite. The vinegar brine infused with fresh dill, garlic, and peppercorns creates the perfect balance of sour and savory that makes these refrigerator pickles absolutely addictive.
Ingredients
- 4 large cucumbers sliced lengthwise into spears
- 4 cloves garlic peeled
- 2 tbsp fresh dill
- 1 tbsp mixed peppercorns
- 1 tsp red pepper flakes
- 1 tsp mustard seeds
For the Brine:
- 2 cups white vinegar
- 2 cups water
- 3 tbsp kosher salt
- 2 tbsp granulated sugar
Instructions
- Wash and slice cucumbers lengthwise into spears (quarters or sixths, depending on their size).
- Combine vinegar, water, salt, and sugar in a medium saucepan over medium-high heat.
- Bring brine to a boil, stirring until salt and sugar dissolve completely.
- Pack cucumber spears vertically into sterilized jars.
- Add garlic cloves, dill, peppercorns, red pepper flakes, and mustard seeds to each jar.
- Pour hot brine over cucumbers, leaving 1/2 inch headspace.
- Seal jars and refrigerate for at least 24 hours before serving.