Makes (2) 1-quart mason jars
2 pounds pickling cukes, cut into spears or chips
1-1/2 cups distilled white vinegar
2 cups cold water
3 tablespoons kosher salt
2 tablespoons sugar
1/4 teaspoon pickle crisp (per jar)
8 cloves garlic, peeled and halved (4 per jar)
Fresh dill or 1 tablespoon dill seeds (per jar)
1 tablespoon black peppercorns (per jar)
1/4 teaspoon red pepper flakes or one dried red chili (per jar)
Mix vinegar, salt and sugar in a small saucepan over high heat. Whisk until the salt and sugar are dissolved.
Transfer the liquid into a bowl and whisk in the cold water. Brine should be cold.
Add 4 garlic cloves and some fresh dill (if using) to bottom of each jar.
Add 1/4 teaspoon pickle crisp into each jar.
Add 1 tablespoon black peppercorns, 1 tablespoon dill seeds (if using) and 1/4 teaspoon red pepper flakes to each jar.
Tightly pack cukes into jars (don't force them) then pour chilled brine over cukes until submerged. Leave about a 1/4" headspace in the jar. If you need to, top off jars with cold water so cukes are fully submerged.
Cover jars and refrigerate for at least 24 hours before eating.
These pickles last in fridge for about a month.