🧾 INGREDIENTS
For the Pickles:
-
6 to 8 small cucumbers, sliced into ¼-inch thick rounds
-
1 large carrot, sliced into thin rounds or sticks
-
4 garlic cloves, peeled and crushed
-
2 tsp red pepper flakes (adjust to your spice preference)
-
1 tsp mustard seeds
-
1 tsp coriander seeds
-
1 tsp black peppercorns
-
1 tsp dill seeds or 2–3 sprigs of fresh dill
-
1 bay leaf
-
1 small onion, thinly sliced (optional)
For the Brine:
-
1 ½ cups water
-
1 ½ cups distilled white vinegar
-
2 tbsp kosher salt
-
1 tbsp sugar (optional, to balance acidity)
🥄 INSTRUCTIONS
🧾 INGREDIENTS
For the Pickles:
-
6 to 8 small cucumbers, sliced into ¼-inch thick rounds
-
1 large carrot, sliced into thin rounds or sticks
-
4 garlic cloves, peeled and crushed
-
2 tsp red pepper flakes (adjust to your spice preference)
-
1 tsp mustard seeds
-
1 tsp coriander seeds
-
1 tsp black peppercorns
-
1 tsp dill seeds or 2–3 sprigs of fresh dill
-
1 bay leaf
-
1 small onion, thinly sliced (optional)
For the Brine:
-
1 ½ cups water
-
1 ½ cups distilled white vinegar
-
2 tbsp kosher salt
-
1 tbsp sugar (optional, to balance acidity)
🥄 INSTRUCTIONS
