Pickles

Ingredients

• Red pepper flakes (1/2 teaspoon)
• Black peppercorns (1/2 teaspoon)
• Mustard seeds (1 teaspoon)
• Garlic (2 cloves, minced)
• Dill (2 sprigs)
• Salt (1 tablespoon)
• Sugar (2 tablespoons)
• Water (1 cup)
• White vinegar (1 cup)
• Cucumbers (4 medium-sized)

Instructions

1. Wash the cucumbers thoroughly and slice them into thin rounds.
2. In a saucepan, combine the white vinegar, water, sugar, and salt. Bring to a boil and stir until the sugar and salt are dissolved.
3. Remove the saucepan from heat and let the brine cool for a few minutes.
4. In a clean jar, layer the cucumber slices, dill sprigs, minced garlic, mustard seeds, black peppercorns, and red pepper flakes.
5. Pour the cooled brine over the cucumber slices, ensuring they are fully submerged.
6. Cover the jar with a lid and refrigerate for at least 24 hours before serving.
7. The pickles can be stored in the refrigerator for up to 2 weeks.