Ingredients:

  • 2 cups (475 ml) water
  • 1 cup (240 ml) white vinegar (5% acidity)
  • ¼ cup (60 g) pickling salt
  • 1 pound (450 g) small cucumbers (Kirby or Persian)
  • 3-4 cloves of garlic, peeled
  • 2 tablespoons (30 g) dill seeds or 4-5 sprigs of fresh dill
  • 1 teaspoon (5 g) black peppercorns
  • 1 teaspoon (5 g) red pepper flakes (optional, for heat)

Instructions:

  1. Wash cucumbers thoroughly. Cut ends off and slice in half lengthwise or keep them whole as preferred.
  2. In a pot, combine water, vinegar, and pickling salt. Bring to a boil, stirring until salt dissolves. Remove from heat.
  3. In sterilised mason jars, layer cucumbers, garlic, dill seeds (or sprigs), peppercorns, and optional red pepper flakes.
  4. Pour the hot brine over the packed jars, ensuring cucumbers are fully submerged. Leave about ½ inch of headspace.
  5. Allow jars to cool to room temperature, then seal and place in the refrigerator.
  6. Chill for 24 hours before consuming for the best flavour.