Refrigerator Dill Pickles

From the garden

• 1½ lb pickling cucumbers, blossom ends trimmed
• 6 sprigs fresh dill
• 4 cloves garlic, smashed and peeled

From the pantry

• 1½ cups distilled white vinegar (5%)
• 1½ tbsp canning or pickling salt
• 1 tbsp sugar (optional) — smooths the brine's edge; classic sour dills skip it
• 1 tsp mustard seed
• 1 tsp black peppercorns
• red pepper flakes (optional) — a pinch per jar for a little heat

1. Wash the cucumbers and trim a thin slice off each blossom end (the end opposite the stem) — it carries an enzyme that softens pickles. Leave small cucumbers whole or cut larger ones into spears.
2. Divide the dill, garlic, mustard seed, peppercorns, and pepper flakes (if using) between two clean quart jars, then pack the cucumbers in snugly, standing spears upright.
3. Bring the vinegar, 1½ cups water, the salt, and the sugar (if using) to a bare simmer in a small saucepan, stirring just until the salt dissolves.
4. Pour the hot brine over the cucumbers to cover them completely, leaving about ½ inch of space at the top. Let the jars cool on the counter to room temperature, uncovered.
5. Lid the jars and refrigerate. The pickles are decent at 24 hours and properly dilly after 3–4 days; the flavor keeps building for a week.