Iron Kitchen Garlic-Dill Fridge Pickles

Ingredients

• Pickles
• 1 lb small cucumbers
• 3 garlic cloves, lightly crushed
• 4 sprigs fresh dill
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• 1/2 tsp red pepper flakes
• Brine
• 1 cup white vinegar, 5% acidity
• 1 cup water
• 1 tbsp kosher salt
• 1 tbsp sugar

Method

1. Wash the cucumbers and trim a thin slice from both ends. Cut into spears or thick rounds, depending on how you like your pickles.
2. Pack the cucumbers tightly into a clean 1-quart jar with the garlic, dill, mustard seeds, peppercorns, and red pepper flakes.
3. Add the vinegar, water, kosher salt, and sugar to a small saucepan.
4. Bring just to a simmer, stirring until the salt and sugar have completely dissolved.
5. Remove the brine from the heat and let it cool for about 5 minutes.
6. Pour the warm brine over the cucumbers until completely covered.
7. Let the jar cool uncovered until no longer hot, then seal and refrigerate.
8. Leave the pickles for at least 24 hours before eating. They get even better after 2–3 days.
9. Keep refrigerated and make sure the cucumbers remain submerged in the brine.