1) Dill Pickles
Ingredients
• 4–5 cucumbers (whole or spears)
• 2 cups water
• 1 cup vinegar
• 2 tbsp salt
• 3 garlic cloves
• Fresh dill sprigs
Instructions
1. Wash cucumbers and place in sterilized jar.
2. Add garlic and dill.
3. Boil water, vinegar, and salt until dissolved.
4. Pour hot brine over cucumbers.
5. Seal jar and cool to room temperature.
6. Refrigerate for at least 24–48 hours before eating.
2) Spicy Jalapeño Pickles
Ingredients
• 4–5 jalapeños (sliced)
• 1 cup vinegar
• 1 cup water
• 1 tbsp sugar
• 1 tbsp salt
Instructions
1. Place sliced jalapeños in a jar.
2. Heat vinegar, water, sugar, and salt until dissolved.
3. Pour hot liquid over jalapeños.
4. Cool and refrigerate 24 hours before use.
3) Bread and Butter Pickles
Ingredients
• 4 cucumbers (sliced)
• 1 onion (sliced)
• 1 cup vinegar
• 1/2 cup sugar
• 1 tbsp mustard seeds
• 1 tsp turmeric
• 1 tbsp salt
Instructions
1. Mix cucumbers and onion with salt. Let sit 1 hour.
2. Rinse and drain.
3. Heat vinegar, sugar, mustard seeds, and turmeric.
4. Add cucumbers and simmer 5 minutes.
5. Transfer to jars and cool.
6. Refrigerate before serving.
4) Cauliflower Pickles
Ingredients
• 1 small cauliflower (florets)
• 1 carrot (sliced)
• 1 cup vinegar
• 1 cup water
• 1 tbsp salt
• 1 tsp mustard seeds
Instructions
1. Place cauliflower and carrot in jar.
2. Boil vinegar, water, salt, and mustard seeds.
3. Pour hot brine over vegetables.
4. Cool and refrigerate 2 days before eating.
5) Carrot Pickles
Ingredients
• 4 large carrots (sliced)
• 1 cup vinegar
• 1 cup water
• 2 tbsp sugar
• 1 tbsp salt
• 1 tsp coriander seeds
Instructions
1. Place carrots in sterilized jar.
2. Boil vinegar, water, sugar, salt, and coriander seeds.
3. Pour over carrots.
4. Cool and refrigerate 24 hours.
6) Spicy Mango Pickle
Ingredients
• 2 green mangoes (cubed)
• 1/4 cup oil
• 1 tbsp chili powder
• 1 tbsp mustard seeds
• 1/2 tsp turmeric
• Salt to taste
Instructions
1. Heat oil and add mustard seeds until they pop.
2. Add mango pieces and spices.
3. Cook 3–4 minutes.
4. Cool completely.
5. Store in airtight jar for 3–5 days before serving.
