Ingredients
- 6–7 small pickling cucumbers (about 1.5 pounds)
- 4 cloves garlic, smashed
- 1–2 jalapeños, sliced (for heat; adjust to taste)
- 2 tsp crushed red pepper flakes
- 1 Tbsp mustard seeds
- 1 Tbsp whole black peppercorns
- 1 tsp coriander seeds (optional)
- 1/4 cup fresh dill sprigs
- 2 1/2 cups water
- 1 1/4 cups white vinegar
- 2 Tbsp sea salt
- 1 Tbsp erythritol or monk fruit sweetener (optional for a hint of sweetness)
🥣 Instructions
1️⃣ Prep Cucumbers
- Wash and dry the cucumbers.
- Slice them into spears or rounds, depending on preference.
2️⃣ Make Brine
- In a saucepan, combine:
- Water
- Vinegar
- Salt
- (Optional) sweetener
- Bring to a simmer, stirring until salt dissolves.
- Remove from heat and cool about 5–10 minutes.
3️⃣ Pack the Jars
- Divide garlic, jalapeños, dill, peppercorns, mustard seeds, coriander seeds, and red pepper flakes evenly into 2 clean pint jars.
- Pack cucumber slices tightly into jars.
4️⃣ Add Brine
- Pour the warm brine over the cucumbers, covering them fully.
- Tap jars gently on the counter to release air bubbles.
- Seal jars with lids.
5️⃣ Chill
- Let jars cool to room temperature.
- Refrigerate at least 24 hours before eating (for best flavor, wait 2–3 days).
🌿 Storage
- Keep refrigerated for up to 1 month.
- They get spicier and more flavorful over time.
💡 Tips
✅ Want it milder? Use fewer jalapeños and skip the red pepper flakes.
✅ For extra crunch, add 1/2 tsp calcium chloride (Pickle Crisp) to each jar.
✅ These are zero sugar, keto-friendly, and can be customized easily.
