Spicy Garlic Dill Pickles

Ingredients:

For the pickles:
– 6 to 8 small cucumbers, sliced into 1/4-inch thick rounds
– 1 large carrot, thinly sliced or cut into small sticks
– 4 garlic cloves, peeled and crushed
– 2 tsp red pepper flakes (adjust to your heat 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:
– 1½ cups water
– 1½ cups distilled white vinegar
– 2 tbsp kosher salt
– 1 tbsp sugar (optional, to balance acidity)

Instructions:

1. *Prepare the vegetables:
Wash and slice the cucumbers and carrots. If using onions, slice them as well.

2. Fill the jar:
Place the cucumber, carrot, garlic, and onion slices (if using) into a clean jar.

3. Add spices:
Add red pepper flakes, mustard seeds, coriander seeds, black peppercorns, dill, and the bay leaf into the jar.

4. Make the brine:
In a saucepan, combine water, vinegar, salt, and sugar. Bring to a boil over medium heat, stirring to dissolve the salt and sugar. Remove from heat once it boils.

5. Pour the brine:

Carefully pour the hot brine over the veggies and spices in the jar, ensuring everything is fully submerged. Press down to release air bubbles.

6. Cool and seal:
Let the jar cool to room temperature, then seal with a lid.

7. Refrigerate:
Store in the fridge. Let the pickles marinate for at least 24 hours before serving. They taste even better after 2–3 days.