Cucumber Onion Fire Pickles
Spicy, tangy condiment with crisp cucumbers, onions, and fire-kissed brine. A bold, aromatic pickle perfect for elevating meals or snacking.
Servings: 4 servings
Calories: 15kcal
Ingredients
- 4-5 medium cucumbers, sliced
- 1 large onion, thinly sliced
- 3-5 cloves garlic, sliced
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1-2 teaspoons crushed red pepper flakes
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon chili powder or fresh sliced chili (optional)
- ½ teaspoon turmeric (optional)
Instructions
- Prepare the vegetables: Slice cucumbers, onion, and garlic. In a large bowl, combine all three.
- Make the brine: In a saucepan, mix vinegar, water, sugar, and salt. Heat until sugar and salt dissolve.
- Add spices: Stir in red pepper flakes, black peppercorns, mustard seeds, chili powder/chili, and turmeric if using. Simmer 2-3 minutes.
- Cool the brine: Remove from heat and let rest until warm.
- Pack the jars: Tightly pack cucumber mixture into clean jars, leaving headspace.
- Pour the brine: Slowly pour warm brine over vegetables, ensuring they are fully submerged.
- Seal and refrigerate: Cool to room temperature, then seal with lids and refrigerate.
- Marinate: Let rest for at least 24 hours before serving.
Notes
Rest for 24 hours for optimal flavor. Store refrigerated for up to 3 weeks. Adjust spice level by varying red pepper flakes or adding fresh chili slices. For a subtler heat, reduce spice quantity.