While the prep time for this recipe says 10 minutes, keep in mind that you'll need to let the pickles sit in their brine for at least 24 hours to get the best flavor. You can use this treatment on other vegetables to make them into salty snacks, too. Try carrots, daikon radish, or green beans.
In a small saucepan over medium heat, bring the vinegar, water, and salt to a boil. Stir the mixture
until the salt is fully dissolved, for about three minutes. Remove from the heat.
Meanwhile, place the peppercorns, chili flakes, dill, and garlic in a glass jar. Pack the cucumbers
tightly into the jar.
Carefully pour the vinegar mixture over the cucumbers, ensuring that they are completely submerged in the liquid.
Allow the jar to cool uncovered at room temperature for approximately one hour. Then cover the jar and place it in the refrigerator, leaving it for at least 24 hours. Enjoy!
12 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
