INGREDIENTS:

1 1/2 cups water

3 tablespoons white vinegar or apple cider vinegar

1 1/2 tablespoons kosher or pickling salt*

2 teaspoons black peppercorns

5 cloves garlic, peeled

6 large sprigs fresh dill

1 bay leaf

(optional) 1/2 teaspoon crushed red pepper flakes, or more/less to taste

1 large English hothouse seedless cucumber, sliced into rounds or spears

DIRECTIONS:

Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a large (1-quart) jar — or divide the mixture evenly between two small (1-pint) jars — and stir to combine.

Add the sliced cucumbers to the jar(s).  Then place the lids on the jar(s), and shake to combine.

Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time.  The pickles will keep in a sealed container in the refrigerator for up to 1 week.

From:  https://www.gimmesomeoven.com/easy-refrigerator-pickles-recipe/print/