2-3 firm garden fresh cucumbers (I used cukes that were about 8 inches long)
2 tablespoons kosher salt (Diamond Krystal brand is in my kitchen)
1 to 2 tablespoons chopped fresh dill
1 cup white vinegar
2-3 cloves sliced fresh garlic
1-2 tablespoons sugar or to taste
We like a pinch of pepper flakes or fresh jalapeno slices
Wash cucumbers really well and slice very thin-Using a Mandolin or hand slice to about an 1/8-inch thickness. Place the cukes in a clean 2 quart or equivalent lidded jar that has a tight fitting lid. Old pickle jars work great too.
In a glass mixing bowl, add salt, dill & sugar, and then pour in white vinegar. Whisk until sugar and salt is dissolved. Taste to adjust seasoning. You might like yours a little sweeter or add a few more slices of garlic. If it’s too salty add a little more vinegar or more dill. Customize them to how your family likes them.
When the brine tastes just the way you like it., add it to the jar containing the cukes. Within an hour or two, the salt will draw the moisture from the cucumbers and wilt them so they will be fully submerged and the the liquid becomes perfectly balanced pickle brine.
Place jar in the refrigerator near the front, which should remind you to shake it once or twice more over the new few hours. You can eat them as little as 1 to 2 hours later, but they become ideal at 6 to 8 hours. They’ll keep in the fridge, submerged in their brine, for 3 weeks.