2EnglishHothouse cucumbers, or your favorite variety of pickling cucumber (approximately 2 pounds)
1-1/4cupsunseasoned rice wine vinegar
1-1/2teaspoonblack peppercorns1/2 teaspoon per jar
3teaspoonsdill seed1 teaspoon per jar
1-1/2teaspoonsminced garlic1/2 teaspoon per jar
Crushed red pepper flakesa dash per jar, or more to taste
Prepare the brine by mixing to together the rice wine vinegar, kosher salt, and sugar. Mix with a spoon until sugar has dissolved. Add 2 cups water and 2 tablespoons Sriracha. Set aside.
Wash and slice your cucumbers into chips or spears, as desired.
Divide the seasonings between 3 clean pint sized mason jars. Pack the jars with the sliced cucumbers and then add brine to the top of the jar, leaving about 1/2" of headspace. Tightly secure lids and place jars in the refrigerator. Refrigerate for at least 24 hours or more before eating.
Pickles will stay fresh and delicious for several weeks in the refrigerator.