This Mess Is Ours
These pickles are super easy to make, and you won't need to use any fancy canning equipment or spend hours sweating in the kitchen. We're keeping it cool and simple with the magic of the refrigerator.
Garlic, coriander, peppercorns, bay leaves, and red pepper flakes team up to create a taste explosion in every bite. Are you drooling yet?
Tightly pack cucumber and jalapeno slices into a large 1-quart jar or two small 1-pint jars. If using, place the Chile de arbol in the jar or divide them between both jars.
Add the water, vinegar, salt, peppercorns, garlic, dill, bay leaf, and crushed red pepper flakes to a large measuring cup and stir to combine.
Pour this pickling liquid into the jars filling to the top. Place the lid on tightly and shake to combine.
Refrigerate for at least 1 day, preferably 2 days before eating.