Step 1: Prep Your Vegetables (15 minutes) Chop everything up how you like to eat it. I do carrots in coins because they’re perfect for snacking, but strips work great for sandwiches. Make sure everything’s completely dry—wet veggies make watery pickles, and nobody wants that.

Step 2: Pack Those Jars (10 minutes) Start with dill at the bottom of each jar, then toss in your garlic and spices. Don’t overthink the amounts—I eyeball about half a teaspoon of each spice per jar. Pack your veggies in tight but don’t crush them. If you want heat, now’s when you add that jalapeño.

Step 3: Make the Brine (10 minutes) Boil water with the garlic cloves for 5 minutes first—this step is crucial for mellow garlic flavor. Add everything else, boil until the salt and sugar disappear, then kill the heat. The brine should taste like pickle juice you’d actually want to drink.

Step 4: Pour and Wait Pour that hot brine over your veggies, leaving some room at the top. The hot liquid does something magical—it slightly softens the veggies while keeping them crisp. Let them cool completely before you lid them up.

Step 5: Patience (Sort Of) Into the fridge they go. You can totally sneak a taste after a few hours, but they’re legit ready after overnight chilling. The flavors keep getting better for days.