Feel free to add or subtract as you like – the garlic and chili flakes in particular – but a little goes a long way. I usually found that 10 days in the fridge was the earliest they were good.
Ingredients
- 1200 g water
- 36 g salt
- 3 cloves garlic
- Small bunch of dill
- Black peppercorn
- Chili flakes
Instructions
- Wash the cucumbers.
- Combine everything in a 2 or 4 quart container. Take some of the brine and fill a sandwich Ziplock bag – this is the water weight for the cucumbers.
- Put the lid on and refrigerate for 8-10 days. They’ll keep for months covered and in the fridge.