5-6 Persian cucumbers, cut into spears or round slices (up to you!)
2 cups water⠀
1 cup white vinegar⠀
1 bunch of dill⠀
5-8 garlic cloves, peeled and smashed⠀
1 Tbsp salt⠀
1 Tbsp peppercorns⠀
1 tsp sugar⠀
optional: red pepper flakes, or other fancy add-ins of your choice
Directions
Combine the water, vinegar, salt, and sugar in a saucepan and bring to a boil. Stir every once in a while to help dissolve the salt and sugar. Once it boils, remove from the heat and cool to room temperature.⠀
Arrange the cucumber slices in 2 quart-size jars or containers (don't pack them in too tightly)⠀
Nestle in the garlic and dill, then pour the peppercorns on top.⠀
Once cool, pour the brine over the cucumbers, just enough to cover them.⠀
Seal and leave in the fridge for one week before eating. They’ll last for 4-6 weeks.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/quick-easy-garlic-dill-refrigerator-pickles/