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Instructions
- Prepare the vegetables
- Wash cucumbers and slice them into thin rounds. Slice the carrot and onion as well.
- Make the brine
- In a saucepan, combine white vinegar, apple cider vinegar, sugar, salt, mustard seeds, peppercorns, garlic, turmeric, and red chili flakes.
- Bring to a gentle boil, stirring until the sugar dissolves completely. Remove from heat and let it cool slightly.
- Pack the jars
- Place sliced cucumbers, carrots, and onions in a clean glass jar.
- Pour the brine
- Pour the warm brine mixture over the vegetables, making sure they’re fully submerged.
- Seal & chill
- Seal the jar tightly and let it cool at room temperature.
- Refrigerate for at least 24 hours before serving to allow the flavors to develop.
Tips for Best Results
- Slice evenly: Use a mandoline slicer for uniform slices to ensure even pickling.
- Spice control: Reduce chili flakes if you prefer milder pickles, or add extra for more heat.
- Storage: Store in the refrigerator for up to 4 weeks. Always use a clean spoon or fork to remove pickles from the jar.
- Serving ideas: Perfect with burgers, sandwiches, grilled meats, or simply as a crunchy snack.
