🥒 Spicy Garlic and Dill Pickles

Crunchy, spicy, garlicky, and herb-packed — these pickles are quick to make and even quicker to disappear!

🛒 Ingredients

🥗 For the Pickles:

• 6 to 8 small cucumbers, sliced into ¼-inch rounds
• 1 large carrot, sliced into rounds or matchsticks
• 4 garlic cloves, peeled and crushed
• 2 tsp red pepper flakes (adjust to taste)
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 1 tsp dill seeds or 2–3 sprigs fresh dill
• 1 bay leaf
• 1 small onion, thinly sliced (optional)

🧪 For the Brine:

• 1 ½ cups water
• 1 ½ cups distilled white vinegar
• 2 tbsp kosher salt
• 1 tbsp sugar (optional – balances the acidity)

👩‍🍳 Instructions

1️⃣ Prepare the Jars & Vegetables

• Clean and sterilize 2 pint-sized jars or similar airtight containers.
• Slice cucumbers and carrots, and prepare other ingredients as listed.

2️⃣ Fill the Jars

• Divide the garlic, spices, onion, dill, and sliced vegetables evenly between the jars.
• Pack everything in tightly but leave a bit of space at the top.

3️⃣ Make the Brine

• In a saucepan, combine water, vinegar, salt, and sugar (if using).
• Bring to a boil, stirring until salt and sugar dissolve.
• Remove from heat and let cool slightly (about 5–10 minutes).

4️⃣ Pour the Brine

• Carefully pour the warm brine into each jar, covering all the vegetables completely.
• Tap jars gently or use a spoon to release any air bubbles.
• Seal tightly.

5️⃣ Pickle Time

• Let the jars cool to room temperature.
• Refrigerate for at least 24 hours, but for best flavor, wait 2–3 days.

🧊 Storage Tips:

• These are refrigerator pickles, not shelf-stable unless processed in a canner.
• Keep in the fridge for up to 2 months. The flavor intensifies over time!

🌶️ Want It Spicier?

Add extra red pepper flakes, sliced jalapeño, or a dried chili to each jar.