spicy pickles

🧾 Ingredients

• 5–6 small cucumbers (or sliced regular cucumbers)
• 1 cup vinegar (white or apple cider)
• 1 cup water
• 1½ tbsp salt (non-iodized preferred)
• 1–2 tbsp sugar (optional, balances heat)
• 4–6 garlic cloves (smashed)
• 1–2 tsp red chili flakes (adjust to heat level)
• 1–2 fresh green chilies (sliced, optional)
• 1 tsp black peppercorns
• Fresh dill (optional but classic)

🔥 Instructions

1. Prepare cucumbers
   Wash and slice (spears or rounds). Keep them cold for extra crunch.
2. Make the brine
   In a pot, heat water, vinegar, salt, and sugar until dissolved. Let it cool slightly.
3. Pack the jar
   Add cucumbers, garlic, chili flakes, chilies, peppercorns, and dill into a clean jar.
4. Pour brine
   Cover cucumbers completely with the vinegar mixture.
5. Refrigerate
   Seal and chill for 24–48 hours (flavor gets stronger over time).

🧊 Storage

• Keep refrigerated
• Best within 2–3 weeks

💡 Tips for Extra Crunch & Flavor

• Use pickling cucumbers if possible
• Add a pinch of mustard seeds for depth
• For extra heat: add sliced jalapeños or more chili flakes
• Don’t skip cooling the brine if you want crisp pickles