Homemade Dill Pickles

Cucumbers:
- 2 pounds Kirby cucumbers (or similar small, firm cucumbers)
Brine:
- 1 1/2 cups white vinegar
- 1/8 cup sugar (adjust to taste)
- 4 teaspoons kosher salt
- 2 teaspoons mustard seeds
- 2 cups hot water
Flavorings:
- 1 cup chopped fresh dill
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 5 garlic cloves, peeled and crushed

Prepare the Cucumbers:
- Wash the cucumbers thoroughly.
- Slice the cucumbers according to your preference: into thin chips, quarters, or halves.
Make the Brine:
- In a bowl, mix together the white vinegar, sugar, kosher salt, mustard seeds, and hot water.
- Stir until the sugar and salt are completely dissolved.
- Let the brine cool for about 5 minutes.
Combine Ingredients:
- In a large mixing bowl, toss the sliced cucumbers with the chopped dill and crushed garlic.
- Pour the cooled brine over the cucumbers, making sure they are fully submerged.
Submerge and Refrigerate:
- Place a lid or a plate on top of the cucumbers to keep them submerged under the brine.
- Cover the bowl with plastic wrap and refrigerate for at least 48 hours to allow the flavors to develop.
Store the Pickles:
- After 48 hours, remove the pickles from the fridge and transfer them to a mason jar or other airtight container.
- Pour the brine into the jar, ensuring that the pickles are completely covered.
Enjoy:
- Store the pickles in the refrigerator. They will continue to develop flavor and can be enjoyed as a tangy, crunchy snack or as an addition to sandwiches and other dishes.