Ingredients

• 1.25 cups water
• 1.25 cups white vinegar
• 2.5 teaspoons pickling salt
• 1 teaspoon whole Tellicherry peppercorns
• 1 teaspoon yellow mustard seeds
• 0.5 teaspoons brown mustard seeds
• 0.5 teaspoons white sugar
• 0.25 teaspoons crushed red pepper flakes , or more to taste
• 6 picklings cucumbers
• 0.25 small white onion , sliced
• 8 sprigs fresh dill
• 1 clove garlic , slightly crushed

Instructions

1. 1 Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and red pepper flakes in a saucepan over medium heat; cook until salt and sugar have dissolved, 5 to 7 minutes. Cool about 30 minutes.
2. 2 Cut cucumbers into even-sized spears; pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour in cooled vinegar mixture to completely cover cucumbers; seal with a lid. Refrigerate for 24 hours before serving.

Nutrition per serving