East Coast New Pickles
- 5-6 pickling cucumbers, blossom ends trimmed
- 2-3 garlic cloves
- Handful of chopped fresh dill
- ΒΌ teaspoon hot pepper flakes
- 2 tablespoons pickling or kosher salt
- 4 cups water
Directions:
Pack a two-quart jar tightly with the cucumbers, interspersing among them the garlic, dill, and pepper flakes.
Stir the salt into the water until the water clears. Cover the cucumbers with the brine. Tightly cap the jar, and store it in the refrigerator for at least a day and preferably a week.