Spicy Pickle Recipe

Course: Appetizer, Condiment, Side Dish

Cuisine: American

Keyword: homemade pickles, sweet and spicy pickles

Prep Time: 20

Total Time: 20

Servings: pints

Calories: 480kcal

Author: Chef Jessica Formicola

Spicy Pickles are the best of both worlds, spicy and sweet. Eat them as a snack or pair them your favorite burger or hot dog.

3 cups water
3/4 cups distilled white vinegar
3/4 cup honey
2 tablespoons coarse kosher salt
2 teaspoons whole peppercorns
1 1/2 teaspoons whole mustard seed
6 small pickling cucumbers
3 habanero peppers , stem removed, cut into fourths (remove seeds for less heat)
3-6 cloves fresh garlic , peeled

In a medium saucepan, combine the 3 cups water, 3/4 cups distilled white vinegar, 3/4 cup honey, and 2 tablespoons coarse 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 or 3 8 ounce jars, evenly divide the 1 1/2 teaspoons whole mustard seed, 2 teaspoons whole peppercorns, sliced 3 habanero peppers, and 3-6 cloves fresh garlic and sliced 6 small pickling cucumbers
When cooled, divide the liquid into the 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 in the comments and star ratings.