- 1 cup white or apple cider vinegar
- 1 cup sugar
- 3 cup water
- 2 Tablespoons salt
- Garlic cloves, peeled
- 4 quarts cucumbers, sliced 1/4 inch round
- Flowering dill
- Hot pepper flakes or slices, optional
Bring vinegar, sugar, water and salt to a boil, stirring to dissolve sugar. Remove from heat and cool to room temperature.
Fill jars or other air tight container with sliced cucumbers then add ~1 garlic clove and ~1 garlic seed head per pint. Add hot pepper to taste. When brine from step one is cool, pour over cut cucumbers until covered (press them down if not totally covered by brine). Refrigerate at least 1 day and up to 3 months.