• 12 ounces Persian cucumbers,* sliced into coins or spears
• 5 large sprigs fresh dill, roughly chopped
• 4 small cloves garlic, thinly sliced
• 1 bay leaf
• 1.33 cups water
• 0.67 cup rice vinegar
• 1 tablespoon fine sea salt*
• 2 teaspoons black peppercorns
• 1 teaspoon mustard seeds (optional)
• 0.13 teaspoon crushed red pepper flakes
Steps
Step 1Add the cucumbers, dill, garlic and bay leaf to a large (about 1 quart or 1 liter) jar, layering the dill and garlic between the cucumbers if possible.
Step 2In a measuring jar, briefly whisk together the water, vinegar, salt, peppercorns and crushed red pepper flakes until combined.
Step 3Pour the brine over the cucumber mixture. Then cover the jar securely with a lid and give it a good shake to combine. If needed, press the cucumbers down so that they are more or less fully submerged.
Step 4Refrigerate. Refrigerate for ideally at least 1 day before eating, although the pickles will be lightly brined and ready to enjoy after just a few hours if you would like. Pickles can be stored in a sealed jar in the refrigerator for 1 week.*
