Author note: This recipe can be easily doubled and tripled. If you prefer the pickles to be less spicy, reduce the amount of red pepper flakes.
1 cup distilled white vinegar
2 cups water
1 1/2 tablespoons kosher salt
1 teaspoon sugar
1 teaspoon mustard seed
1 teaspoon red pepper flakes
1/4 cup white onions, finely diced
3 garlic cloves, crushed
1 pound Persian cucumbers, sliced into rounds
- Place the vinegar, water and salt into a medium sauce pan. Cook over medium-low heat until the salt and sugar has dissolved. Stir occasionally.
- Place the mustard seed, red pepper flakes, onions, garlic cloves and cucumbers into a large canning jar or two canning jars. Pour the vinegar mixture over the cucumbers. Bring the pickle mixture to room temperature.
- Cover with the lid and store in the fridge up to two months.