Honey Habanero Pickles - It only takes a few minutes to make Easy Refrigerator Honey Habanero Pickles. Once you make your own homemade version, you'll never buy store bought again- these are spicy and sweet and are ready in just 1 week! www.savoryexperiments.com

Honey Habanero Pickles

Course: Appetizer, Condiment, Side Dish
Cuisine: American
Keyword: homemade pickles, sweet and spicy pickles
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 pints
Calories: 480kcal
Author: Jessica Formicola
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.
Print Recipe


  • 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! 



Calories: 480kcal | Carbohydrates: 118g | Protein: 4g | Sodium: 7014mg | Potassium: 882mg | Fiber: 4g | Sugar: 112g | Vitamin A: 430IU | Vitamin C: 20.8mg | Calcium: 114mg | Iron: 1.9mg