Quick Smoky-Spicy Dill Pickles

1. Prep the cucumbers. Wash and dry cucumbers. Trim a thin slice off the blossom end (opposite the stem) for better crunch. Slice into spears or rounds. If using larger cucumbers, consider scooping out some seeds for better crunch.
2. Pack the jar. Add dill, smashed garlic, peppercorns, mustard seeds, bay leaf (if using), and your optional grape leaf or tea leaves. Pack cucumbers in tightly. Tight is good here. It keeps them submerged.
3. Make the brine. In a measuring cup or bowl, whisk together vinegar, water, kosher salt, and sugar (if using) until fully dissolved. Cold water works, but it takes a minute and a little aggression. If needed, dissolve the salt in 2 to 3 tablespoons hot water first, then add the remaining cold water and vinegar and cool completely.
4. Add the smoky-spicy stuff. Whisk smoked paprika and red pepper flakes into the brine (this helps prevent paprika clumps), then pour the brine over the cucumbers until fully covered. Leave about 1/2 inch headspace. If you come up short, top off with a splash of water and vinegar in the same 1:1 ratio.
5. Submerge. Make sure cucumbers stay under the brine for the best texture and to reduce the odds of spoilage. If a few pieces float, use a pickle weight, or wedge in a smaller clean jar, or use a small piece of parchment to help keep things submerged.
6. Chill. Seal the jar and refrigerate. Shake gently once or twice in the first hour to distribute spices.
7. Taste and adjust. Start tasting at 4 hours. For more bite, go overnight. If you want more smoke, add another small pinch of smoked paprika. If you want more heat, add a few more pepper flakes and give it a few hours (or let it ride overnight) for the heat to really develop in cold brine.

Matt’s quick tip: Cold brine plus small cucumbers equals better crunch. If your fridge runs warm, move the jar toward the back where it is coldest.