Spicy Garlic Pickled Cucumbers (Fridge Pickles)
🥒 Ingredients
Produce
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1 kg (about 2 lbs) fresh cucumbers (Kirby or Persian are best)
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1 medium carrot, thinly sliced (optional but matches the pic)
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6–8 garlic cloves, minced or thinly sliced
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1–2 fresh red chilies, finely chopped
(or 1–2 tsp chili flakes)
Pickling Liquid
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1½ cups white vinegar (5% acidity)
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1 cup water
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2½ tbsp sugar
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2 tbsp salt (non-iodized is best)
Spices & Flavor
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1½ tsp mustard seeds
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1 tsp black peppercorns
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1 tsp coriander seeds
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1 tsp red chili flakes (adjust heat to taste)
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½ tsp turmeric (optional, for color)
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2 tbsp vegetable or mustard oil (optional but very authentic)
🔪 Prep the Cucumbers
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Wash cucumbers thoroughly.
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Slice into rounds about ½ cm (¼ inch) thick.
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If cucumbers are watery, sprinkle lightly with salt and rest 30 minutes, then rinse and pat dry (extra crunch tip).
🔥 Make the Pickling Brine
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In a saucepan, combine:
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Vinegar
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Water
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Sugar
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Salt
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Bring to a gentle boil, stirring until sugar and salt dissolve.
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Turn off heat and let it cool slightly (warm, not hot).
🌶️ Assemble the Pickle
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In a clean, sterilized jar:
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Add garlic, chilies, carrot, and all spices.
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Pack cucumber slices tightly but gently.
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Pour the warm brine over everything until fully submerged.
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Add oil on top (if using).
🫙 Pickling Time
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Let cool completely.
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Seal jar and refrigerate.
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Ready in 24 hours, best after 3–5 days.
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Keeps up to 1 month in the fridge.
🔥 Flavor Adjustments
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More heat: add sliced jalapeños or extra chili flakes
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Sweeter: +1 tbsp sugar
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More sour: use full vinegar, no water
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Extra crunch: add grape leaves or a pinch of alum
🍽️ How to Use
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Burgers & sandwiches
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With rice dishes
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Chopped into salads
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Straight from the jar at midnight (no judgment 😄)
