🧂 Ingredients

• 4–5 small cucumbers
• 4 garlic cloves
• 2–4 fresh jalapeño peppers
• ½ small red onion
• 1 cup white vinegar
• 1 cup water
• 1 tbsp kosher salt
• 1 tbsp sugar
• 1 tsp mustard seeds
• 1 tsp black peppercorns
• ½ tsp crushed red pepper flakes
• ½ tsp coriander seeds
• 2–3 sprigs fresh dill

📖 Instructions

🫙 Prep the Jars
Clean 2 pint-sized mason jars with hot, soapy water. Rinse and let them air dry.

🥒 Pack the Jars
Slice cucumber into spears or coins.
Thinly slice red onion.
Smash garlic cloves
Divide the cucumber slices, garlic, chili peppers, onion, and dill (or 1 tsp dried dill, if fresh dill is not available) evenly between the jars.
Add mustard seeds, peppercorns, red pepper flakes, and coriander seeds to each jar.

🍲 Make the Brine
In a saucepan, combine vinegar, water, salt, and sugar.
Bring to a boil, stirring until the salt (and sugar, if used) dissolves.
Remove from heat.

🫗 Pour & Seal
Carefully pour the hot brine over the veggies, making sure they’re fully submerged.
Let the jars cool to room temperature, then seal with lids.

❄️ Chill & Wait
Refrigerate for at least 24 hours before tasting.
Best flavor after 3–5 days, and will keep in the fridge for up to 4 weeks.

🔥 Tips & Variations
Spicier? Add more chilies or increase red pepper flakes 🌶️
Sweeter? Add 1–2 tbsp sugar to the brine 🍯
Crunch Tip: Use very fresh cucumbers and don’t overcook the brine.