Spicy Garlic Pickled Cucumbers & Jalapeños (Big Homemade Recipe)

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Introduction

Homemade pickles are one of the easiest and most satisfying ways to preserve vegetables while adding bold flavor to your meals. This spicy garlic pickled cucumber and jalapeño recipe is crunchy, tangy, slightly sweet, and packed with heat. It’s perfect as a side dish, sandwich topping, burger booster, or snack straight from the jar. Made with simple pantry ingredients, these pickles taste better than store-bought and get more flavorful as they sit.

Ingredients

Vegetables

  • 2 lbs (about 1 kg) small cucumbers (Kirby or pickling cucumbers preferred)
  • 4–6 fresh jalapeño peppers (sliced into rounds)
  • 1 medium carrot, sliced into rounds

Brine

  • 2 cups white vinegar (5% acidity)
  • 2 cups water
  • 3 tablespoons sugar (adjust to taste)
  • 2 tablespoons salt (pickling or kosher salt)

Flavorings & Spices

  • 5–6 garlic cloves, smashed
  • 1 tablespoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon red chili flakes (or more for extra heat)
  • 1 bay leaf
  • Optional: 1 teaspoon dill seeds or fresh dill sprigs

Preparation

  1. Wash cucumbers thoroughly and slice into rounds or spears.
  2. Slice jalapeños (wear gloves if sensitive to heat).
  3. Peel and slice the carrot.
  4. Sterilize glass jars by washing with hot soapy water and rinsing well.

Instructions

  1. Prepare the brine
    In a saucepan, combine vinegar, water, sugar, and salt. Bring to a gentle boil, stirring until sugar and salt dissolve completely.
  2. Layer the jars
    Place garlic, mustard seeds, coriander seeds, peppercorns, chili flakes, bay leaf, and dill at the bottom of each jar.
  3. Add vegetables
    Pack cucumber slices, jalapeños, and carrots tightly into the jars without crushing them.
  4. Pour brine
    Carefully pour the hot brine over the vegetables until completely submerged, leaving about ½ inch headspace.
  5. Seal and cool
    Close jars tightly and let them cool at room temperature.
  6. Refrigerate
    Refrigerate for at least 24–48 hours before eating. Flavor improves after 3–5 days.

Methods & Tips

  • Crunchier pickles: Add a grape leaf or a pinch of calcium chloride.
  • Sweeter pickles: Increase sugar by 1–2 tablespoons.
  • More heat: Add extra chili flakes or leave jalapeño seeds intact.
  • Longer storage: Keep refrigerated for up to 2 months.

History of Pickling

Pickling dates back over 4,000 years and was originally used to preserve food before refrigeration. Vinegar-based pickles became popular worldwide for their long shelf life, bold taste, and digestive benefits. Today, homemade pickles are celebrated for creativity and fresh flavor.

Benefits

  • Supports digestion due to vinegar
  • Low in calories
  • Adds probiotics (if naturally fermented variation is used)
  • Enhances meals with flavor without extra fat

Nutrition (Approximate per serving)

  • Calories: 25–30
  • Carbohydrates: 5g
  • Sodium: varies by brine
  • Fat: 0g

Serving Ideas

  • Burgers, sandwiches, and wraps
  • Charcuterie boards
  • Salads and grain bowls
  • Snack with cheese or olives

Conclusion

These spicy garlic pickled cucumbers and jalapeños are a must-try for pickle lovers. Easy to prepare, customizable, and bursting with flavor, they bring a homemade touch to any meal. Once you try them, you’ll always want a jar in your fridge

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