by EMMA CHRISTENSEN
Cool and crunchy, delightfully sour and capable of going from snack to sandwich without a hitch — that’s a good pickle. Here’s how to make your own batch.
Sterilize glass jars in boiling water.
Trim off the cucumber stems, and cut into spears or coins (or you can leave them whole too!).
Add garlic, dill seed, and red pepper flakes to jar. Pack in cucumbers.
Make pickling brine by bringing vinegar, water, and salt to a boil in a pot.
Pour brine into jars and tap jars gently to remove air bubbles. Seal with lid.
Refrigerate for at least 48 hours before eating.