Description
Vinegary steam and sweet sugar collide with fiery chile sparks and garlicky warmth, coating each cucumber slice in a crisp, dill-flecked crunch that tingles your tongue.
Ingredients
- 1 pound cucumbers
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 cloves garlic
- 1 teaspoon dried chili flakes
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon whole black peppercorns
- 1 sprig fresh dill
Instructions
- Wash cucumbers and slice them into 1/4-inch rounds or spears according to preference.
- Peel and lightly smash garlic cloves.
- In a saucepan, combine vinegar, water, sugar, and salt, then add chili flakes, mustard seeds, coriander seeds, and peppercorns and bring the mixture to a gentle boil, stirring to dissolve sugar and salt.
- Place cucumbers, garlic, and dill sprig in a clean glass jar.
- Pour hot brine over cucumbers, ensuring they are fully submerged, then seal the jar with a lid.
- Let the jar cool to room temperature, then refrigerate for at least 24 hours before serving.
Notes
- Use firm fresh cucumbers for the best crunch.
- Sterilize your jar and lid before packing to extend shelf life.
- Refrigerate pickles and consume within two weeks for optimal flavor.
- Experiment with adding sliced onions or fresh herbs for variation.