3 whole garlic cloves
1 1/2 teaspoons dried dill weed
1 teaspoon black peppercorns
1/2 teaspoon hot pepper flakes
about 2 large cucumbers (or the equivalent of pickling cucumbers if you have them, which will yield crispier pickles)
1 1/2 cups water
3/4 cups white rice vinegar
3/4 Tablespoon salt
Directions and Notes:
1. Place the garlic cloves, dill weed, peppercorns, and hot pepper flakes on the bottom of a jar. I used an 800ml glass jar and made the measurements for this recipe accordingly.
3. In a small saucepan, bring the water, vinegar, and salt to a boil. Pour over the cucumbers in the jar so that the jar is filled almost to the brim with liquid. Put the lid on the jar and store in the refrigerator. Pickles will be ready after 3 days.