Contrary to your typical store-bought pickles, you can control the level of salt in these pickles. You can bump up flavor by adding diced hot peppers (like Fresno or Serrano), trading out different vinegars (like apple cider or champagne), and pickling all kinds of veggies (cauliflower, mini sweet peppers, mushrooms, asparagus, onions, and okra). The world is your mason jar.
10 pickling cucumbers (the little guys)
3 cups water
1 cup white vinegar
2 tbsp. salt
2 cloves garlic
**1 tsp. Each: red pepper flake, yellow mustard seeds, black peppercorn
2 big glass jars
**optional, depending on taste
In a small sauce pan, combine the water, vinegar, salt, garlic, and spices. Bring to a simmer over medium-high heat. While that is heating, cut cucumbers into desired shapes. Choose spears, chips, slices, or even leave whole. Place pickles pieces into glass jars. Once vinegar mixture has warmed, pour into jars, completely immersing cucumbers. Refrigerate for at least a day. Enjoy.