Ingredients
Equipment
Method
- Rinse each cucumber under cold water and scrub gently to remove dirt and wax, then trim off the blossom end.
- Sterilize two quart-sized glass jars and lids by running them through a hot dishwasher cycle or washing with hot soapy water.
- Pour 4 cups of water into a large pot and bring to a boil over medium-high heat.
- Add 1/4 cup kosher salt and 1/2 cup white vinegar to the boiling water; stir until the salt dissolves, about 1 minute.
- Divide garlic, dill sprigs, peppercorns, red pepper flakes, and bay leaf between the two sterilized jars.
- Pack cucumbers upright in the jars, leaving about 1 inch of headspace.
- Carefully pour the hot brine over the cucumbers until covered, maintaining 1 inch of headspace.
- Seal the jars tightly and let them ferment at room temperature, away from direct sunlight, for 3 to 5 days.
- After 3 days, taste a pickle for preferred sourness; once ready, transfer jars to the refrigerator to stop fermentation.
Notes
Reserve leftover brine to pickle new batches or use as a tangy addition to salad dressings and cocktails.