Ingredients :
- 2 cups water
- 2 cups white wine vinegar
- 1/4 cup salt
- 1/4 cup granulated sugar
- 1 pound pickling cucumbers sliced into ½ inch rounds
- 4 sprigs fresh dill
- 4 garlic cloves
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon red chili flakes
Directions :
- In a small saucepan, bring the water, vinegar, salt, and sugar to a boil. Stir until sugar has dissolved.
- In each of two pint-sized (16 ounce) Mason jars, add 8 ounces cucumbers, 2 sprigs dill, 2 cloves garlic, 1 bay leaf, ½ teaspoon peppercorns, and ¼ teaspoon red pepper flakes (or substitute one quart-sized (32 ounce) Mason jar).
- Slowly drizzle the vinegar mixture into the jar (you may have some extra pickling liquid.) Cool completely at room temperature, then cover and refrigerate for about 4 days before serving.
