1cupdistilled white vinegaruse apple cider vinegar for more sweetness
1cupwater
3clovesgarliclightly crushed
1tablespoonpickling salt
1tablespoonhoney
1tablespoonblack peppercorns
4sprigs fresh dill weed
1-2bay leaves
FOR THE HOT VERSION
1teaspoonspicy chili flakescrushed red pepper
1hot peppersliced (I used a devil’s tongue pepper here, but use any to your preference, like jalapeno, habanero, ghost pepper or hotter)
Instructions
Slice the cucumbers into ¼ inch slices and pack them into a cleaned pint-sized jar, leaving ½ inch of head space.
Add the vinegar, water, garlic, salt, honey, peppercorns, dill and bay leaf to a large pan – along with the chili flakes and sliced hot peppers if you’re making a hot version.
Bring the mixture to a quick boil, then remove from heat and cool slightly.
Pour the brine into the jar over the cucumbers and cap tightly.
Refrigerate overnight to let the flavors develop. They will develop even more as time goes by.
Video
Notes
Makes 1 pint jar.
Refrigerator pickles will last at least 1 month or longer.