| Ingredient | Quantity | Units |
|---|---|---|
| Persian Cucumber (12 Ounces) | 1 | Each |
| Dill | 5-6 | Sprig |
| Garlic | 4 | Clove |
| Rice Vinegar | 2/3 | Cup |
| Whole Black Peppercorn | 2 | Teaspoon |
| Red Pepper Flakes | 1/8 | Teaspoon |
| Bay Leaf | 1 | Each |
| Water | 1 + 1/3 | Cup |
| Salt | 2 | Teaspoon |
| Ingredient | Quantity | Units |
|---|---|---|
| Maple Syrup or Sugar | 1 + 1/2 | Teaspoon |
| Mustard Seed | 1 | Teaspoon |
Cooking Time:
Total Time: 3 Hours to Overnight
Servings:
4-6
Notes:
This recipe does not require heating, but the pickles will not store as long.
Instructions
Step 1: Prep
Slice cucumber using mandoline to 1/16″ or 1/8″ thick.
Thinly slice garlic.
Roughly Chop dill.
Step 2: Make Brine
In a bowl, combine:
– Water
– Vinegar
– Salt
– Peppercorns
– Red Pepper Flakes
– Maples Syrup or Sugar (optional)
– Mustard Seeds (optional)
Mix and allow salt to dissolve.
Step 3: Jar Pickles
Place cucumber in a jar.
Top cucumber with garlic and dill.
Pour brine over cucumbers.
Step 4: Brine Pickles
Allow pickles to brine for at least 3 hours in refrigerator.
Preferably, allow pickles to sit in brine overnight.
If using pickle spears, allow to pickles to brine overnight.
Recipe inspired by:
https://cookieandkate.com/best-pickles-recipe/
https://www.gimmesomeoven.com/easy-refrigerator-pickles-recipe/