Honey Habanero Pickles. Say it over and over because you are about to fall in love with these sweet and spicy morsels.
Honey Habanero Pickles are the best of both worlds, spicy and sweet. Eat them as a snack or pair them your favorite burger or hot dog.
Pickles have never been my thing. I wish they were. Relatively low calorie and low fat with vinegar that has loads of health benefits, they just hadn’t been.
Although I’m willing to try new flavors on the off-chance I will fall in love. I soon realized that I just don’t care for store-bought pickles, but good, ole, homemade pickles were fantastic!
After having a similar sweet and spicy pickle chip on a burger and from a seller at a Farmer’s Market and then again at a local hamburger joint, I decided to try and make my own refrigerator pickles with honey and habanero.
Total disclosure: I have never canned or pickled anything, so making Honey Habanero Pickles was a new experience for me. The instructions I found online for refrigerator pickles seemed to be fairly straight forward, so I just decided to play with the ingredients a little to make them my own craving of sweet and spicy, honey and habanero.
I had no clue how my Honey Habanero Pickles would turn out. Every day hubby would look in the fridge and ask “are they ready yet?” and on the 8th day, I let him try one. Poof! I did it!
Sweet and spicy, honey habanero pickle chips for all! The two mason jars in my fridge were gone in two days! Other than the foresight to prepare Honey Habanero Pickles ahead of time, they are very simple to make and even tasty to eat!
If you want, you can also add in carrot sticks, beets or asparagus to your pickle jar for a medley of sweet and spicy goodness!
Tools for making Honey Habanero Pickles:
Mason Jars
Funnel
Mandolin Slicer
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- Pulled Pork Pork Potato Chip Nachos
- 4-5 pickling cucumbers approximately .75 pounds
- 3 cups water
- 3/4 cups distilled white vinegar
- 3/4 cup honey
- 1 teaspoon whole mustard seed
- 2 tablespoons kosher salt
- 2 habanero peppers stem removed, cut into fourths (remove seeds for less heat)
- 2 garlic cloves peeled
- 2 teaspoons whole white peppercorn
- In a medium sauce pot, combine water through Kosher salt. Bring to a low simmer, stirring until all ingredients (except mustard seed) are dissolved. Remove from heat and allow to cool.
- In the bottom of two 16 ounce mason jars, place habanero, garlic and peppercorns, dividing evenly.
- Cut cucumbers according to preference, either sliced with a mandolin slicer or into spears. Divide evenly in mason jars.
- When cooled, divide liquid into jars. You might have more than you need, that is fine, just discard it.
- Screw on tops and place in refrigerator.
- The amount of time it will take for them to "pickle" depends a lot on the size of your pickle. Mine were rather thin and cut into 1/2 inch disks, which took 10 days. Thick pickles could take closer to one month.
If you've tried this recipe, come back and let us know how you liked it!
Recipe Video
