4 to 6 pickling cucumbers, washed
2 cups water
1 cup white vinegar
1 tablespoon kosher salt
2 cloves garlic, peeled
1 teaspoon dill seeds or 2 fresh dill sprigs
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1/4 teaspoon red pepper flakes, optional
Slice cucumbers into spears or rounds
Pack cucumbers into a clean jar
Add garlic, dill, peppercorns, mustard seeds, and red pepper flakes
Combine water, vinegar, and salt in a saucepan
Heat until salt dissolves
Pour hot brine over cucumbers until fully covered
Let cool to room temperature
Seal and refrigerate
Wait at least 24 hours before eating
Store in the refrigerator for up to 2 to 4 weeks