Here is a clear recipe introduction, ingredients, and instructions for the pickles shown in your photo 🥒
Homemade Sweet & Spicy Pickled Cucumbers
These homemade pickles are sweet, tangy, and spicy, just like the jar in your photo.
They’re crunchy, full of flavor, and perfect for burgers, sandwiches, salads, or as a snack.
No canning required — just mix, pour, and refrigerate.
Ingredients
Vegetables
- 4–5 medium cucumbers, thinly sliced
- 1 small red bell pepper or chili pepper, sliced
- 2 cloves garlic, sliced
Pickling Brine
- 1 cup white vinegar
- 1 cup water
- ¾ cup sugar
- 1 tablespoon salt
Spices
- 1 tablespoon mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon chili flakes (optional for extra heat)
- ½ teaspoon turmeric (for color & flavor)
Instructions
- Prepare the jar
Wash and sterilize a glass jar with a tight lid. - Add vegetables
Place the cucumber slices, peppers, and garlic into the jar. - Make the brine
In a saucepan, add vinegar, water, sugar, and salt.
Heat until sugar and salt dissolve (do not boil). - Add spices
Stir in mustard seeds, peppercorns, chili flakes, and turmeric. - Pour the brine
Carefully pour the hot liquid over the vegetables until fully covered. - Cool & seal
Let the jar cool to room temperature, then close the lid. - Refrigerate
Store in the fridge for at least 24 hours before eating.
Best flavor after 3–5 days.
Storage
- Keeps in the refrigerator for up to 1 month.