Spicy Garlic Pickled Cucumbers (Fridge Pickles)

Spicy Garlic Pickled Cucumbers (Fridge Pickles)

🥒 Ingredients

Produce

• 1 kg (about 2 lbs) fresh cucumbers (Kirby or Persian are best)

• 1 medium carrot, thinly sliced (optional but matches the pic)

• 6–8 garlic cloves, minced or thinly sliced

• 1–2 fresh red chilies, finely chopped
  (or 1–2 tsp chili flakes)

Pickling Liquid

• 1½ cups white vinegar (5% acidity)

• 1 cup water

• 2½ tbsp sugar

• 2 tbsp salt (non-iodized is best)

Spices & Flavor

• 1½ tsp mustard seeds

• 1 tsp black peppercorns

• 1 tsp coriander seeds

• 1 tsp red chili flakes (adjust heat to taste)

• ½ tsp turmeric (optional, for color)

• 2 tbsp vegetable or mustard oil (optional but very authentic)

🔪 Prep the Cucumbers

1. Wash cucumbers thoroughly.

2. Slice into rounds about ½ cm (¼ inch) thick.

3. If cucumbers are watery, sprinkle lightly with salt and rest 30 minutes, then rinse and pat dry (extra crunch tip).

🔥 Make the Pickling Brine

1. In a saucepan, combine:

   • Vinegar

   • Water

   • Sugar

   • Salt

2. Bring to a gentle boil, stirring until sugar and salt dissolve.

3. Turn off heat and let it cool slightly (warm, not hot).

🌶️ Assemble the Pickle

1. In a clean, sterilized jar:

   • Add garlic, chilies, carrot, and all spices.

2. Pack cucumber slices tightly but gently.

3. Pour the warm brine over everything until fully submerged.

4. Add oil on top (if using).

🫙 Pickling Time

• Let cool completely.

• Seal jar and refrigerate.

• Ready in 24 hours, best after 3–5 days.

• Keeps up to 1 month in the fridge.

🔥 Flavor Adjustments

• More heat: add sliced jalapeños or extra chili flakes

• Sweeter: +1 tbsp sugar

• More sour: use full vinegar, no water

• Extra crunch: add grape leaves or a pinch of alum

🍽️ How to Use

• Burgers & sandwiches

• With rice dishes

• Chopped into salads

• Straight from the jar at midnight (no judgment 😄)