Ingredients
Here’s everything you need.
- 4 to 5 small cucumbers, sliced into spears or rounds
- 5 garlic cloves, thinly sliced
- 2 to 3 fresh red chili peppers, sliced
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- ½ teaspoon red pepper flakes
Instructions
Prep time: 15 minutes Cook time: 5 minutes Chill time: at least 24 hours Yield: about 1 quart jar
Pack the sliced cucumbers, garlic, and fresh chili peppers tightly into a clean glass jar. Pack them snugly so the cucumbers don’t float up or shift around once the brine goes in. Alternate layers of cucumber, garlic, and chili so the flavors are evenly distributed.
In a saucepan, combine the vinegar, water, salt, sugar, black peppercorns, mustard seeds, and red pepper flakes.
Bring the brine to a gentle simmer, stirring until the salt and sugar dissolve. You don’t need a hard boil. Once the salt and sugar are fully dissolved, the brine is ready.
Carefully pour the hot brine over the cucumbers, making sure they are fully covered. Take care, since the brine is hot. Make sure some of the peppercorns and mustard seeds make it into the jar. If the cucumbers poke above the liquid, press them down or top the jar with a little extra warm brine.
Let the jar cool to room temperature, then seal and refrigerate.
Chill for at least 24 hours for the flavors to develop. For even bolder flavor, let the pickles sit for 2 to 3 days before serving.
Keep refrigerated and enjoy within about 2 to 3 weeks.