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No canning required, no special skills, and ready in 24 hours. This base brine works with cucumbers from the garden or the farmers market, and three classic variations take it in completely different directions.
Print Recipe
Chill Time 1 day
Servings: 1 quart jar
Ingredients Method

Ingredients
  

  • 1 cup white vinegar 5% acidity
  • 1 cup water
  • 1 tbsp kosher or pickling salt
  • 1 tbsp white sugar
  • 3-4 small pickling cucumbers sliced 1/4" thick
  • 2 garlic cloves smashed
  • 2 tsp fresh dill weed or 1 tsp dill seed
  • 1 tsp whole black peppercorns
  • 1/4 tsp red pepper flakes optional

Method
 

  1. Combine vinegar, water, salt, and sugar in a small saucepan. Heat over medium, stirring until dissolved.
  2. Remove from heat and cool to room temperature - hot brine makes soft pickles.
  3. Pack sliced cucumbers tightly into a clean, dry quart jar.
  4. Add the garlic, dill, peppercorns, and red pepper flakes to the jar.
  5. Pour cooled brine over the cucumbers until fully submerged.
  6. Seal and refrigerate at least 24 hours before eating. Best flavor at 3-5 days. Keep refrigerated and use within 4-6 weeks.