Ingredients:

  • 2 cups (480 mL) white vinegar
  • 1 cup (240 mL) water
  • 1/4 cup (50 g) granulated sugar
  • 2 tablespoons (30 g) kosher salt
  • 1 tablespoon (15 g) mustard seeds
  • 1 tablespoon (15 g) black peppercorns
  • 4 cloves garlic, smashed
  • 1 pound (450 g) pickling cucumbers, sliced into spears or rounds
  • 1 small onion, thinly sliced
  • 1 tablespoon (15 g) red pepper flakes (optional for heat)

Instructions:

  1. Wash cucumbers thoroughly and slice them into spears or rounds. Place sliced cucumbers and onions into a large mixing bowl.
  2. In a medium saucepan, combine white vinegar, water, sugar, salt, mustard seeds, black peppercorns, and smashed garlic. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve. Remove from heat.
  3. Pour the hot brine over the cucumbers and onions in the mixing bowl. Add red pepper flakes if using.
  4. Allow the mixture to cool for about 15 minutes. Transfer the pickles and brine into glass jars, ensuring the cucumbers are fully submerged in liquid. Seal the jars with lids.
  5. Refrigerate for at least 30 minutes before serving. For best flavor, allow pickles to sit for 24-48 hours.