Ingredients
Scale
- 6–8 Kirby or Persian cucumbers, sliced into coins
- 1 cup white vinegar
- 1/2 cup apple cider vinegar
- 1 1/4 cups sugar
- 2 teaspoons kosher salt
- 1 tablespoon mustard seeds
- 1 teaspoon red pepper flakes
- 1 jalapeño, thinly sliced (seeds in for heat)
- 4 cloves garlic, smashed
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 small red onion, thinly sliced
- Fresh dill sprigs (optional, for depth)
Instructions
- Prep the Veg: Wash and slice cucumbers, jalapeños, and onions. Smash the garlic.
- Sterilize Jar: Rinse a 1-quart jar with hot water or run through the dishwasher.
- Make the Brine: In a saucepan, combine vinegars, sugar, salt, and all spices. Bring to a simmer until sugar dissolves.
- Pack the Jar: Layer cucumbers, onions, jalapeños, garlic, and dill into the jar.
- Add Hot Brine: Pour brine over the veggies, covering completely.
- Cool & Refrigerate: Let jar cool, seal, and chill for at least 24 hours.
Notes
Use a mandoline for even, thin slices—it keeps texture consistent and soaks up that wild brine better.