2pickling cucumberscan sub 1 English cucumber, see notes
1tspnon iodized salt
1cupapple cider vinegarcan sub white vinegar, 236 mL
10sprigs fresh dillabout 2 tsp when chopped
1tspwhole black peppercorns
Pinchcrushed red pepper flakes
Prep: Cut cucumber into spears or rounds. Add your chosen optional flavors to a lidded non-reactive container (like a glass jar or ceramic vessel – I used a 32-oz mason jar), then pack in cucumber.
Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in salt until dissolved. Stir in vinegar.
Combine: Pour vinegar mixture over cucumbers so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 1 hour before digging in, optimally 24 hours.)
Which cucumber should you use? Pickling cucumbers are best because they stay firm and crunchy in the brine. English cucumbers will also work, though they will become softer the longer they remain in the brine.
Do not use iodized salt, which can cause your pickled products to turn dark.