My Quick & Crunchy Homemade Pickles

They’ll be ready in just a few days — and the flavor will steal your heart before your stomach!
And that crunch? You’ll hear it from across the room.

✅ Ingredients:

👉 For the cucumbers:
• 2 kg small, thin pickling cucumbers (fresh and firm)
• A handful of garlic cloves (add as much as you like 🔥)

👉 For the brine:
• For every 1 cup of water → 1 tsp coarse salt
• ½ cup white vinegar
• 1 tsp sugar (to balance the flavors)
• ½ tsp crushed garlic
• ½ tsp ground coriander
• ½ tsp red pepper flakes (optional for a mild spicy kick 🌶️)

👩‍🍳 How to Make It:

💦 Prepare the cucumbers:

Wash the cucumbers very well, and cut off both ends (the bitter tips 😅).
Take a clean, sterilized glass jar. Arrange the cucumbers inside, adding garlic cloves in between.

🧪 Prepare the brine:

Fill the jar with water cup by cup and count the cups — this helps you know how much salt to add.
Pour the measured water into a deep bowl.
Add to the water: the salt (based on number of cups), sugar, vinegar, crushed garlic, coriander, and red pepper.
Mix really well until everything dissolves.

🫙 Fill the jar:

Pour the brine back into the jar over the cucumbers until fully submerged.
Leave a small space at the top for the vinegar, then cover the jar with plastic wrap and seal with the lid.

⏳ Wait a little…

Leave the jar in a warm spot (kitchen counter or cupboard) for 4–7 days, depending on the weather.
If it’s hot, they’ll pickle faster.
Once you open it, remove any white foam on top — totally normal, just skim it off.
After the pickles are ready, store the jar in the fridge to keep them crunchy and fresh.
Always use a clean spoon or fork to take pickles out — never use your hand, or they may spoil.