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Zindrew Crunchy Garlic Chili Pickles

Posted by Matas Bekeris on
Zindrew Crunchy Garlic Chili Pickles

Pickles have always been the ultimate culinary sidekick, right? Crunchy, tangy, and endlessly versatile, they’re perfect for sandwiches, salads, charcuterie boards, or just eating straight out of the jar. But let’s be real – we’re all about taking things up a notch in 2025. So, we thought, why not make pickles even better? The result: Zindrew Pickles, spiced up with a touch of our beloved Zindrew Garlic Chili Oil. They’re bold, garlicky, spicy, and totally crave-worthy

If you love pickles and a little heat, you need to try this. Here’s how to make them!

Zindrew Pickles Recipe

Ingredients

  • 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
  • 4 garlic cloves, halved
  • 2 teaspoons mustard seeds
  • 2 teaspoons peppercorns
  • Fresh dill sprigs
  • 2 cups water
  • 2 cups distilled white vinegar
  • ¼ cup cane sugar
  • 2 tablespoons sea salt
  • Zindrew Garlic Chili Oil (OG for mild heat, X Batch for extra spice)

Instructions

Get Your Cucumbers Ready

Wash your cucumbers thoroughly. Decide your pickle style: spears or chips. For spears, slice cucumbers lengthwise into quarters. For chips, slice them into thin, even rounds.

Pack the Jars

Grab 4 sterilized 8-ounce jars or 2 larger 16-ounce jars. Divide your cucumbers evenly between the jars. Into each jar, toss 1 garlic clove (or more if you’re a garlic lover!), a few sprigs of fresh dill, and ½ teaspoon each of mustard seeds and peppercorns.

Now for the magic: drizzle in 1 to 2 teaspoons of Zindrew Garlic Chili Oil per jar, depending on how spicy you like your pickles.

Make the Brine

In a saucepan, combine 2 cups water, 2 cups distilled white vinegar, ¼ cup cane sugar, and 2 tablespoons sea salt. Heat the mixture over medium, stirring until the sugar and salt dissolve (about 1 minute). Let it cool slightly.

Pour and Seal

Carefully pour the warm brine into each jar, covering the cucumbers completely. Leave a little room at the top. Seal the jars tightly with lids.

Refrigerate and Wait

Place the jars in the fridge.  Chips are ready in 24 hours, spears are best after 48 hours, and for the ultimate flavor , let them sit for 5 days.

Why Add Zindrew?

We know what you’re thinking: pickles are already perfect – why mess with them? Well, Zindrew’s Garlic Chili Oil doesn’t just add heat. It adds depth. The garlic flavor mellows and infuses every bite, while the chili oil gives these pickles a smoky, spicy kick. OG Batch gives you a nice warmth, while X Batch brings the fire. Basically, these aren’t just pickles anymore – they’re an experience.

How to Enjoy Zindrew Pickles

On Everything: Add them to sandwiches, burgers, and wraps for an instant upgrade.
Fancy Snacking: Serve them on a charcuterie board or enjoy straight from the jar.
In Salads: Dice them up for a tangy, spicy twist in potato or pasta salads.
With Drinks: Use the brine for a killer dirty martini or as a Bloody Mary topper.
So, here’s the deal: 2025 is all about celebrating the pickle, but not just any pickle. With Zindrew, you’re taking a classic and making it unforgettable. It’s the year of bold flavors, DIY fun, and leveling up your pantry staples.

Make a batch and let us know – are you Team OG or Team X Batch? Either way, your pickle game just got a serious upgrade.

[[ recipeID=recipe-2m672hese, title=Zindrew Crunchy Garlic Chili Pickles ]]

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Zindrew Crunchy Garlic Chili Pickles

Servings: 10

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  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

  • 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
  • 4 garlic cloves, halved
  • 2 teaspoons mustard seeds
  • 2 teaspoons peppercorns
  • Fresh dill sprigs
  • 2 cups water
  • 2 cups distilled white vinegar
  • ¼ cup cane sugar
  • 2 tablespoons sea salt
  • 2 tbsp Zindrew Garlic Chili Oil (OG for mild heat, X Batch for extra spice)

Instructions

  1. Wash your cucumbers thoroughly. Decide your pickle style: spears or chips. For spears, slice cucumbers lengthwise into quarters. For chips, slice them into thin, even rounds.
  2. Grab 4 sterilized 8-ounce jars or 2 larger 16-ounce jars. Divide your cucumbers evenly between the jars. Into each jar, toss 1 garlic clove (or more if you’re a garlic lover!), a few sprigs of fresh dill, and ½ teaspoon each of mustard seeds and peppercorns.
  3. 1 tablespoon of Zindrew Garlic Chili Oil per jar, depending on how spicy you like your pickles.
  4. In a saucepan, combine 2 cups water, 2 cups distilled white vinegar, ¼ cup cane sugar, and 2 tablespoons sea salt. Heat the mixture over medium, stirring until the sugar and salt dissolve (about 1 minute). Let it cool slightly.
  5. Carefully pour the warm brine into each jar, covering the cucumbers completely. Leave a little room at the top. Seal the jars tightly with lids
  6. Place the jars in the fridge. Chips are ready in 24 hours, spears are best after 48 hours, and for the ultimate flavor , let them sit for 5 days.