Add the red pepper flakes, mustard seeds, coriander seeds, black peppercorns, dill seeds (or fresh dill), and the bay leaf to the jar with the vegetables.
Make the Brine:
In a medium saucepan, combine the water, vinegar, kosher salt, and sugar (if using). Bring the mixture to a boil over medium heat, stirring to dissolve the salt and sugar.
Once the brine comes to a boil, remove it from the heat.
Pickling Process:
Carefully pour the hot brine over the vegetables and spices in the jar, making sure everything is fully submerged. You may need to press the vegetables down with a spoon to remove any air bubbles.
Let the jar cool to room temperature before sealing it with a lid.
Marinate:
Once the jar is sealed, place it in the refrigerator. Allow the pickles to marinate for at least 24 hours before serving for the best flavor. However, they will taste even better after 2-3 days.
Serve:
These spicy garlic dill pickles can be served as a side with sandwiches, burgers, or as a snack on their own. They can also add a great crunch and flavor to salads.
Storage:
These pickles can be stored in the refrigerator for up to 1 month. Always ensure the pickles remain submerged in the brine to maintain their quality and safety.
Tips:
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