Habanero Garlic Pickles
Homemade Habanero Garlic Pickles are the perfect spicy, garlicky addition to sandwiches, appetizer platters, or anything needing a little crunchy kick! They make great gifts for any spicy food lover!
Equipment
- 2 16 oz. canning jars or a 32 oz. jar
Ingredients
- 1 lb. cucumbers, sliced Persian, snacking, or Kirby cucumbers
- 2-3 habanero peppers sliced (use 1 or 2 for less spicy)
- 12 garlic cloves slightly smashed
- 1 tsp. coriander seeds
- 1 tsp. mustard seeds
- 1 1/2 tsp. black peppercorns
- 2 bay leaves
- 2 cups water
- 2 cups white distilled vinegar 5% acidity
- 1 1/2 tbsp. pickling/canning salt
- 1/4 tsp. sugar optional
Instructions
- In a small sauce pan, bring the water, vinegar, salt, and sugar to a boil. Stir and when salt and sugar is dissolved, turn off stove and set aside.
- Divide the coriander seeds, mustard seeds, black peppercorns, and bay leaves equally to the pickling jar(s). Add the sliced cucumbers, habanero peppers, and garlic.
- Pour the hot pickling liquid into a liquid measuring cup so you don't burn yourself, then pour the liquid over the cucumbers in the jar. Make sure the cucumbers are covered with brine.
- Let the pickles sit on the counter and come to room temperature before putting the lids on, then refrigerate. The pickles are good in a day or two, and will continue to become more flavorful after a week. These pickles should last 1-2 months in the fridge. Enjoy!
Tried this recipe?Let us know how it was!