Homemade Crunchy Dill Pickles

Ingredients

Cucumbers

1 pound, washed and sliced into thin rounds

White vinegar

2 cups

Water

1 cup

Sugar

1 tablespoon

Salt

2 tablespoons

Dill

4 sprigs

Garlic

2 cloves, minced

Mustard seeds

1 teaspoon

Black peppercorns

1 teaspoon

Red pepper flakes

1/2 teaspoon

Instructions

1. Wash the cucumbers thoroughly and slice them into thin rounds. Set aside.
2. In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring this mixture to a boil over medium heat, stirring frequently until the sugar and salt dissolve completely.
3. Remove the saucepan from the heat and let the brine cool for about 20 minutes.
4. While the brine is cooling, prepare your pickling jar. Layer the cucumber slices, dill sprigs, minced garlic, mustard seeds, black peppercorns, and red pepper flakes inside the jar.
5. After the brine has cooled, carefully pour it over the cucumber and spices in the jar, ensuring all the cucumbers are fully submerged in the brine.
6. Secure the jar with a lid and refrigerate for at least 24 hours before serving to allow the flavors to fully develop.
7. These homemade pickles can be stored in the refrigerator for up to 2 weeks.