Spicy Pickle Recipe
Servings: 2 pints
Calories: 480kcal
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.
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Equipment
Ingredients
- 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
Instructions
- In a medium sauce pan, combine the 3 cups water, 3/4 cups distilled white vinegar, 3/4 cup honey, 1 teaspoon whole mustard seed, and 2 tablespoons 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, evenly divide the sliced 2 habanero peppers, and 2 garlic cloves and 2 teaspoons whole white peppercorn, dividing evenly.
- Cut the 4-5 pickling cucumbers according to preference, either sliced with a mandolin slicer or into spears. Divide evenly in the mason jars.
- When cooled, divide the 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 in the comments and star ratings.
Video
Nutrition
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
