1. Prep the Veggies
Pack a clean quart jar with cucumbers, jalapeños, red onion, and garlic.
2. Make the Brine
In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, celery seeds, turmeric, and red pepper flakes.
Bring to a boil, stirring until sugar dissolves.
Remove from heat and let cool 2 minutes.
3. Pickle!
Pour hot brine over the veggies, ensuring they’re fully submerged.
Let cool to room temp, then refrigerate at least 2 hours (best after 24 hrs!).
Pro Tips
🔥 Control the heat – Remove jalapeño seeds for milder pickles.
⏳ Storage – Keeps 3–4 weeks in the fridge.
🍔 Serving ideas – On burgers, grilled cheese, or with BBQ!
FAQ
Q: Can I can these for shelf-stable storage?
A: Yes! Process in a water bath for 10 mins (adjust brine for safety).
Q: Can I use regular cucumbers?
A: Yes, but pickling cukes stay crunchier.
Q: How long until they’re fully flavored?
A: 24–48 hours is ideal, but you can snack after 2 hrs!