Quick pickled cucumbers

Ingredients:

• 1 cup rice vinegar or distilled white vinegar
• 1 teaspoon black peppercorns
• 1/4 tsp crushed red pepper flakes
• 6 sprigs of dill
• 3 cloves of garlic
• 600 g Kirby cucumber, ends trimmed (about 4 medium cucumbers; see note)

Preparation:

1. Combine vinegar, 1.5 cups water, and 1 tablespoon salt in a small saucepan and bring to a boil over medium heat, stirring constantly, until the salt dissolves, about 3 minutes. Remove from heat.
2. Meanwhile, place black pepper, red pepper flakes, dill, and garlic in a quart-size jar. Pack the cucumbers into the jar as tightly as possible.
   
   Note
   Cucumbers can be left whole, cut lengthwise into wedges, or sliced ​​into 0.5 cm thick circles.
3. Pour the brine over the cucumbers, making sure they're completely submerged. Uncovered, let cool to room temperature, about 1 hour. Cover the jar and refrigerate for at least 1 day. Pickled cucumbers can be stored in the refrigerator for up to 2 weeks..