Refrigerator Pickles

I had some extra persian cucumbers from a salad I made so I decided to try making homemade pickles! These were so quick and easy to make that I'll definitely be making them again. They had a good acidity and heat from the red pepper flakes. Great as a side for a sandwich or just a quick snack. 

Ingredients:
1 Mason Jar
6 Persian cucumbers, cut into quarters for a spear shape
 
Pickle Brine:
1 cup white wine vinegar
2 cups water
1 Tbsp salt
1 tsp. sugar
 
Pickle Flavorings:
3-4 sprigs fresh dill
2-3 large cloves garlic, peeled and roughly chopped
12 whole black peppercorns
1/4 tsp whole mustard seed
1/4 tsp crushed red pepper flakes (add more or less if you want spicy pickles)
 
Directions:
1. In a small sauce pan combine the brine ingredients of vinegar, water, salt, and sugar. Bring to a simmer until the salt and sugar has dissolved. Remove from heat and allow to cool down to room temp.
 
2. In your mason jar add in your flavorings of dill, garlic, peppercorns, mustard seed, and red pepper flakes if using. Add the cucumber spears to the mason jar so that the flavorings go between them and everything is easily distrubted.
 
3. Once the brine has cooled, pour over the cucumbers, leaving a 1/2” gap near the top. Screw on the lid tightly and place in the fridge.
 
You can eat the pickles 24 hours after making but for a true pickle flavor you’ll want to wait about 3 days. These pickles will last in your fridge for about two weeks. If you start seeing gunk floating on the top, throw them away.