Spicy Garlic and Dill Pickles 🥒🧄🌶️✨

Crunchy, tangy, and packed with garlic and spice—these pickles are perfect for snacking or sandwiches.

Ingredients

For the Pickles

• 6–8 small cucumbers, sliced into ¼-inch rounds
• 1 large carrot, sliced into thin rounds or sticks
• 4 garlic cloves, peeled and crushed
• 2 teaspoons red chili flakes (adjust to taste)
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon dill seeds (or fresh dill sprigs)

For the Brine

• 2 cups water
• 1 cup white vinegar
• 2 tablespoons kosher salt
• 1 tablespoon sugar

Instructions

1. Prepare jars: Sterilize glass jars and lids by boiling them for 10 minutes. Let dry.
2. Pack vegetables: Place cucumbers, carrots, garlic, chili flakes, and spices into jars.
3. Make brine: In a saucepan, combine water, vinegar, salt, and sugar. Bring to a boil until salt and sugar dissolve.
4. Pour brine: Carefully pour hot brine over vegetables in jars, leaving ½ inch of headspace.
5. Seal: Close jars tightly. Let cool to room temperature.
6. Pickle time: Refrigerate for at least 24 hours before eating. Flavor deepens after 3–5 days.
7. Serve: Enjoy as a snack, side dish, or sandwich topping.

Tips

• Extra crunch: Add grape leaves or bay leaves to jars to keep pickles crisp.
• Variation: Swap carrots for radishes or add jalapeño slices for extra heat.
• Storage: Keep refrigerated