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Slice the cucumbers into rounds about 1/4 inch thick. You can also cut them into spears if you prefer.
Make the Brine:
In a small saucepan, combine water, vinegar, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt. Once dissolved, remove from heat and let it cool slightly.
Pack the Jars:
In a clean glass jar, layer the cucumber slices, smashed garlic cloves, dill seeds, red pepper flakes, and mustard seeds.
Add the Brine:
Pour the slightly cooled brine over the cucumbers, ensuring they are fully submerged. If necessary, use a clean weight or small jar to keep the cucumbers under the brine.
Let it Sit:
Close the jar and refrigerate for at least 24 hours, though 48 hours will give them a more developed flavor. The pickles will continue to develop their flavor over time.
Serve:
Serve the spicy garlic dill pickles chilled as a snack, or alongside your favorite sandwiches or burgers.
Serving and Storage Tips:
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