Contrary to your typical store-bought pickles, you can control the level of salt in these pickles. You can bump up flavor by adding diced hot peppers (like Fresno or Serrano), trading out different vinegars (like apple cider or champagne), and pickling all kinds of veggies (cauliflower, mini sweet peppers, mushrooms, asparagus, onions, and okra). The world is your mason jar.
Homemade Pickles
10 pickling cucumbers (the little guys)
3 cups water
1 cup white vinegar
2 tbsp. salt
2 cloves garlic
**1 tsp. Each: red pepper flake, yellow mustard seeds, black peppercorn
2 big glass jars
**optional, depending on taste
In a small sauce pan, combine the water, vinegar, salt, garlic, and spices. Bring to a simmer over medium-high heat. While that is heating, cut cucumbers into desired shapes. Choose spears, chips, slices, or even leave whole. Place pickles pieces into glass jars. Once vinegar mixture has warmed, pour into jars, completely immersing cucumbers. Refrigerate for at least a day. Enjoy.
chefkaties 
I’m going to try your pickle recipe since it is lower in salt than so many others.
These are delicious! I did learn that you need to refrigerate the pickles immediately when you put the brine in; if you leave them on the counter, the cucumbers cook a little and aren’t as good.
Do you think I can reuse the brine? Would I need to heat it up again?Inquiring tummies want to know…
Yes refrigerating helps stop cucumbers from cooking. Also the shape of the cucumbers can play a role in the crispness of your pickles. I prefer thicker spears forvmore crunch. Thin slices more for softer salty kick on sandwiches.
I wouldn’t uee the brine again for this because a lot of the flavor will be gone after repeated reheating. However, I like adding it to my burger mix, drizzle some in ketchup, or even add to my dressing for slaw.
Love the feedback! Keep cookin’!