Nothin' Sweet About These Spicy Refrigerator Pickles - cooking recipe

Ingredients

1 1/4 cups water
1 1/4 cups white vinegar
2 1/2 teaspoons pickling salt
1 teaspoon whole Tellicherry peppercorns
1 teaspoon yellow mustard seeds
1/2 teaspoon brown mustard seeds
1/2 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes, or more to taste
6 pickling cucumbers
1/4 small white onion, sliced
8 sprigs fresh dill
1 clove garlic, slightly crushed

Preparation

Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and crushed red pepper flakes in a saucepan over medium heat. Cook until sugar and salt have dissolved, 5 to 7 minutes. Allow mixture to cool, about 30 minutes.
Cut cucumbers into even spears and pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour cooled vinegar mixture over cucumbers in the jar to cover completely. Seal with a lid and refrigerate for 24 hours before serving.