Spice Pickles

Description

Spice Pickles are a bold and tangy condiment infused with aromatic spices that bring heat, sweetness, and zest all in one bite. Unlike plain pickles, these are brined with a combination of vinegar, sugar, garlic, and spices such as mustard seeds, coriander, chili flakes, and cloves. The result is a crunchy, zesty, and slightly fiery pickle that elevates sandwiches, burgers, cheese platters, and even rice or curry dishes.

This recipe is perfect for anyone who loves a little kick in their condiments while still enjoying that classic pickle crunch.

 Ingredients For Spice Pickles

• 6–8 small cucumbers (pickling cucumbers, sliced or spears)

• 2 cups white vinegar (or apple cider vinegar for extra tang)

• 2 cups water

• ½ cup sugar (adjust for sweetness)

• 2 tbsp kosher salt

• 4 garlic cloves, smashed

• 2 tsp mustard seeds

• 1 tsp coriander seeds

• 1 tsp black peppercorns

• 1 tsp chili flakes (adjust to spice preference)

• 2–3 whole cloves

• 2 bay leaves

• Fresh dill sprigs (optional for added aroma)

Instructions

1. Wash cucumbers thoroughly and slice into spears or rounds.

2. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer until sugar and salt dissolve.

3. Add garlic, mustard seeds, coriander seeds, chili flakes, cloves, peppercorns, and bay leaves. Simmer 2–3 minutes to release flavors.

4. Pack cucumbers tightly into sterilized glass jars. Add fresh dill if using.

5. Pour hot brine and spices over cucumbers, filling jars to the top. Seal tightly.

6. Let jars cool to room temperature, then refrigerate for at least 24 hours before eating. Best flavor after 3–5 days.

7. Store in the refrigerator for up to 1 month.

Notes

• For stronger heat, add fresh sliced jalapeños or extra chili flakes.

• If you prefer less sweetness, reduce sugar to ¼ cup or omit entirely.

• Sterilizing jars helps prevent spoilage and extends fridge life.

 Tips

• Use pickling cucumbers (small, firm, thin-skinned) for best crunch.

• Don’t overcook the cucumbers—always pour hot brine over raw cucumbers for maximum crispness.

• Experiment with spices like star anise, cinnamon sticks, or ginger for unique flavors.

• Label jars with the date so you know when they are at their peak.

Servings

• Makes about 2 quart-sized jars (8–10 servings depending on usage).

Nutritional Info (per serving – about 3 pickle spears)

• Calories: 25

• Carbohydrates: 5 g

• Sugars: 4 g

• Sodium: 290 mg

• Fat: 0 g

• Protein: 0.5 g

• Fiber: 1 g

 Health Benefits

• Low in calories – great guilt-free snack.

• Probiotic potential – if naturally fermented (without vinegar).

• Rich in antioxidants – spices like cloves, coriander, and garlic support immune health.

• Good for digestion – vinegar and spices stimulate the gut.

Q&A

Q: Can I make these pickles shelf-stable?
A: Yes, but you’ll need to use a water-bath canning method for proper preservation. This recipe is designed for refrigerator pickles.

Q: How soon can I eat them?
A: They can be eaten after 24 hours, but the flavor is best after 3–5 days.

Q: Can I use other vegetables?
A: Absolutely! Try carrots, cauliflower, green beans, or even onions with the same brine.

Q: How spicy are they?
A: Medium-spicy. Adjust chili flakes or add fresh hot peppers for more heat.

Q: Can I reduce the sugar completely?
A: Yes, though sugar balances acidity and enhances spice flavors. Without it, they’ll taste sharper and more sour.