Honey Habanero Pickles
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 pints
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.
- 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