Are you a fan of pickles? Do you love the combination of tangy and spicy flavours? If so, you’re in for a treat! This spicy pickle recipe will surely tickle your taste buds. Whether you enjoy pickles as a side dish, a topping, or a snack, this recipe will satisfy your cravings.
Ingredients
2 pounds of cucumbers
1 cup of white vinegar
1 cup of water
1/4 cup of sugar
2 tablespoons of salt
2 cloves of garlic, minced
1 tablespoon of mustard seeds
1 tablespoon of black peppercorns
1 tablespoon of red pepper flakes
1 teaspoon of turmeric powder
1 teaspoon of coriander seeds
Directions
Wash the cucumbers thoroughly and slice them into thin rounds or spears, depending on your preference.
Combine the white vinegar, water, sugar, salt, minced garlic, mustard seeds, black peppercorns, red pepper flakes, turmeric powder, and coriander seeds in a saucepan. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.
Once the mixture comes to a boil, reduce the heat to low and let it simmer for about 5 minutes to allow the flavours to meld together.
Place the sliced cucumbers in a clean glass jar or container. Pour the hot pickling liquid over the cucumbers, making sure they are completely submerged.
Let the pickles cool to room temperature, then cover the jar or container with a lid and refrigerate for at least 24 hours before serving. The longer the pickles sit in the refrigerator, the more flavorful they will become.
Enjoy your delicious and tangy spicy pickles as a side dish, a topping for sandwiches or burgers, or simply as a snack. They will add a burst of flavour to any meal!
Related
Tangy Spicy Pickle Recipe
Ingredients
- 2 pounds of cucumbers
- 1 cup of white vinegar
- 1 cup of water
- ¼ cup of sugar
- ¼ tbsp of sugar
- 2 tbsp of salt
- 2 cloves of garlic, minced
- 1 tbsp of mustard seeds
- 1 tbsp of black peppercorns
- 1 tbsp of red pepper flakes
- 1 tsp of turmeric powder
- 1 tsp of coriander seeds
Instructions
- Wash the cucumbers thoroughly and slice them into thin rounds or spears, depending on your preference.
- combine the white vinegar, water, sugar, salt, minced garlic, mustard seeds, black peppercorns, red pepper flakes, turmeric powder, and coriander seeds. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar and salt In a saucepan
- Once the mixture comes to a boil, reduce the heat to low and let it simmer for about 5 minutes to allow the flavours to meld together.
- Place the sliced cucumbers in a clean glass jar or container. Pour the hot pickling liquid over the cucumbers, making sure they are completely submerged.
- Let the pickles cool to room temperature, then cover the jar or container with a lid and refrigerate for at least 24 hours before serving. The longer the pickles sit in the refrigerator, the more flavorful they will become.
- Enjoy your delicious and tangy spicy pickles as a side dish, a topping for sandwiches or burgers, or simply as a snack on their own. They will add a burst of flavour to any meal!