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thewiseguy09
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Cut up about 10 small or 2 big cucumbers either into coins or into long rods, however you prefer your pickle.
To make the brine, in a small pot, add 2 cups water, 1 cup vinegar 1 tbsp sugar, 2 tbsp salt and any pickle flavours you like (I added garlic, chilli flakes and dill).
Mix those over medium heat until simmered and the sugar and salt have dissolved. Allow that to cool slightly.
Put all your cucumbers into a jar making sure they are as compact as possible.
Pour your brine over your pickles, covering them fully and close the lid tight.
Allow your pickles to rest in the fridge for 1 week and enjoy!!