Habanero Garlic Pickles
User Reviews
5
Habanero Garlic Pickles
Description
The recipe starts by boiling a brine of water, white distilled vinegar at 5% acidity, pickling salt, and a touch of sugar to dissolve the solids. Whole spices such as coriander seeds, mustard seeds, black peppercorns, and bay leaves are divided evenly among the pickling jar(s). Fresh cucumber slices, habanero peppers—sliced according to desired heat level—and lightly smashed garlic cloves are layered on top of the spices.
After pouring the hot brine carefully over the cucumber mixture to ensure coverage, the jars are left at room temperature to cool before sealing and refrigerating. The pickles are ready to enjoy within a day or two but deepen in flavor over a week. They can be stored in the refrigerator for 1 to 2 months.
This method produces spicy, garlicky pickles with a crisp cucumber texture enhanced by the sharp heat of habaneros and aromatic spices, suitable for snacking or as accompaniments to various dishes.
Ingredients
- 1 lb. cucumber Persian, snacking, or Kirby cucumbers, sliced
- 2-3 habanero pepper sliced (use 1 or 2 for less spicy
- 12 garlic slightly smashed, cloves
- 1 tsp. coriander seeds
- 1 tsp. mustard seeds
- 1 1/2 tsp. black peppercorns
- 2 bay leaf
- 2 cups water
- 2 cups white distilled vinegar 5% acidity
- 1 1/2 tbsp. pickling salt also used for canning
- 1/4 tsp. sugar optional
Instructions
- In a small sauce pan, bring the water, vinegar, salt, and sugar to a boil. Stir and when salt and sugar is dissolved, turn off stove and set aside.
- Divide the coriander seeds, mustard seeds, black peppercorns, and bay leaves equally to the pickling jar(s). Add the sliced cucumbers, habanero peppers, and garlic.
- Pour the hot pickling liquid into a liquid measuring cup so you don't burn yourself, then pour the liquid over the cucumbers in the jar. Make sure the cucumbers are covered with brine.
- Let the pickles sit on the counter and come to room temperature before putting the lids on, then refrigerate. The pickles are good in a day or two, and will continue to become more flavorful after a week. These pickles should last 1-2 months in the fridge. Enjoy!
User Reviews
Overall Rating
5
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