Spicy Garlic Dill Pickles Recipe

Ingredients:

• 6–8 small cucumbers, sliced into ¼-inch rounds

• 4–5 fresh garlic cloves, sliced

• 2 cups water

• 1 cup white vinegar

• 1 ½ tablespoons pickling salt (or sea salt)

• 1 tablespoon sugar (optional, balances flavor)

• 1 teaspoon black peppercorns

• 1 teaspoon red chili flakes ️ (adjust for spice)

• 1 teaspoon mustard seeds

• 1 teaspoon dill seeds (or 3–4 fresh dill sprigs)

• 1–2 bay leaves

Instructions:

1. Wash cucumbers well and slice into ¼-inch rounds (or keep whole if you prefer).

2. In a saucepan, combine water, vinegar, salt, and sugar. Bring to a boil, stirring until dissolved. Remove from heat.

3. In clean glass jars, layer the garlic, dill, chili flakes, mustard seeds, peppercorns, and bay leaves.

4. Pack cucumber slices tightly into the jars.

5. Pour the hot brine over cucumbers until fully covered.

6. Seal jars with lids and let them cool to room temperature.

7. Refrigerate for at least 24 hours before eating (the longer they sit, the better the flavor).

✨ These pickles stay good in the fridge for up to 4–6 weeks!
Crunchy, garlicky, tangy, and with just the right kick of spice.