Basic Refrigerator Pickle Brine

• 1 cup white vinegar (5% acidity)
• 1 cup water
• 1 Tbsp kosher or pickling salt
• 2 cloves garlic
• 1 tsp dill seed or 2–3 fresh dill sprigs
• Optional: 1 tsp mustard seed, ½ tsp peppercorns, pinch of red pepper flakes
• 4–6 pickling cucumbers
• 1 quart mason jar

1. Prep the jar & ingredients. Clean your 1-quart Mason jar thoroughly with warm, soapy water and dry it well. Wash your fresh cucumbers (about 1½ to 2 lbs for a quart jar) and trim off the blossom ends. Slice them into spears, rounds, or leave them whole if small enough.
2. Pack the aromatics. Place the garlic cloves, dill (seed or fresh sprigs), and any optional spices (mustard seed, peppercorns, red pepper flakes) at the bottom of the clean jar.
3. Pack the cucumbers. Tightly pack the cucumber slices into the jar on top of the spices, leaving about ½ inch of space at the top.
4. Make the brine. In a small saucepan, combine the vinegar, water, and salt. Bring to a simmer over medium-high heat, stirring until the salt completely dissolves. Remove from heat.
5. Pour & seal. Carefully pour the hot brine over the cucumbers, making sure they are completely submerged and leaving ½ inch of headspace at the top. Tap the jar gently on a kitchen towel to release any trapped air bubbles.
6. Chill & cure. Secure the lid tightly and let the jar cool to room temperature on your counter, then transfer it to the refrigerator.

Tip: While you can eat them after 24 hours, they’ll reach peak flavor after 3 to 5 days in the fridge. Store refrigerated for up to 1 month.