This is a recipe passed down from a friend and it’s one of my favorite way to eat pickles. You can choose to omit the pepper flakes for a mild pickle.

• 1 qt jar
• 4 pickling cucumbers
• 1 tablespoon kosher salt
• 1 teaspoon whole peppercorns
• 1 teaspoon red pepper flakes
• 1 or 2 dill sprigs (or 1 teaspoon dried dill seeds)
• 3 peeled garlic cloves (if they are large, cut in half)
• 1 cup water
• 1 cup vinegar (a bit less vinegar for less sour pickles)

In a 1 qt jar place peppercorns, salt, pepper flakes, dill & garlic. Add to jar ½ cup water and 1/2 cup vinegar, mix until salt is dissolved. Slice cucumbers s into wedges and place in jar.

Fill jar with remaining liquid, discard extra liquid if any. If you need more liquid to fill the jar, mix another ¼ cup water and ¼ cup vinegar to top off the jar.

Cover and refrigerate overnight.  (Though most of the time, they don’t make it to see the light of day.). Keep pickles refrigerated and eat within one week, as they are unpasteurized.