Segura Pickles
Brighten up your pantry with the bold and tangy flavors of homemade Segura Pickles! This quick and easy refrigerator pickle recipe combines crisp cucumbers, sweet carrots, fresh dill, and a hint of garlic with a zesty vinegar brine infused with mustard seeds, black peppercorns, and bay leaves. For a spicy twist, include slices of fresh red chili! Ready in just 30 minutes of prep and cook time, these pickles are an irresistible balance of sweet, salty, and sour, perfect as a crunchy snack or a flavorful accompaniment to sandwiches, burgers, or charcuterie boards. Plus, they’re naturally gluten-free and can be stored in the fridge for up to two weeks, ensuring a fresh bite every time. Dive into this simple yet vibrant recipe for the ultimate homemade pickling experience!
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Recipe Information
Ingredients
- 6 medium Cucumbers (persian or pickling variety)
- 2 large Carrots
- 1 bunch Fresh dill
- 4 pieces Garlic cloves
- 1 small Fresh red chili (optional)
- 2 cups White vinegar
- 2 cups Water
- 2 tablespoons Granulated sugar
- 1 tablespoon Kosher salt
- 1 teaspoon Mustard seeds
- 1 teaspoon Black peppercorns
- 2 pieces Bay leaves
Instructions
Wash the cucumbers and carrots thoroughly. Slice the cucumbers into spears or coins, depending on your preference. Peel and cut the carrots into thin sticks.
Peel the garlic cloves and lightly smash them with the side of a knife. Slice the fresh red chili (if using) into thin rings for an added kick.
Prepare two clean, sterilized glass jars with airtight lids, each of at least 16-ounce capacity.
Distribute the sliced cucumbers, carrot sticks, fresh dill, garlic cloves, and chili rings evenly between the two jars.
In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, mustard seeds, black peppercorns, and bay leaves. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve completely.
Remove the saucepan from heat and let the brine cool slightly for about 5 minutes.
Carefully pour the hot brine into the jars, covering the vegetables completely. Leave about 1/2 inch of headspace at the top of each jar.
Seal the jars tightly with their lids and let them cool to room temperature before transferring to the refrigerator.
Allow the pickles to marinate in the brine for at least 24 hours before serving, to allow the flavors to meld. For best results, wait 48 hours.
Store the pickles in the refrigerator for up to 2 weeks. Enjoy them as a snack, side dish, or condiment!
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1929 mg | 84% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 33.0 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1398 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
