Brigham's Spicy Pickles

This makes about 4 quarts of refrigerator pickles

Ingredients: 

Brine (3 cups water, 1/2 cup kosher salt, 1 Tbsp sugar)

White vinegar

Fresh herbs: dill, thyme. 

Fresh Garlic sliced thin- about 2 cloves per jar

Red pepper flakes- about 1 Tbsp per jar, depending on your personal spiciness
Pickling cucumbers about 3-4 per quart jar.  Pickling cuckes are smaller than the standard salad cucumbers. You can use the big cucumber variety, but they might get mushy. I like my pickles crunchy, tangy and spicy!

Dissolve salt and sugar in water. Should taste very salty once dissolved.

Slice cucumbers into 1/4 inch slices. You can also slice them into spears, which you might want to do if you have regular cukes, not the little pickling variety.  The seeds get mushy in the big variety.

Next layer cucumbers, herbs, and garlic into jars and fill jars halfway with brine.  Add  the pepper flakes and fill the rest of the way with vinegar

Screw on the lid and shake it a little to mix the brine, vinegar and pepper flakes

Refrigerate and they'll be ready to eat after 24 hours, but get more flavorful after a few days. 

I wouldn't let them stay too long though, maybe a month max. Garlic left to long will grow botulism, which is bad for you I'm told. 

Enjoy!