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5.0 from 24 votes

Habanero Garlic Pickles

Homemade Habanero Garlic Pickles are the perfect spicy, garlicky addition to sandwiches, appetizer platters, or anything needing a little crunchy kick!  They make great gifts for any spicy food lover!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 d
Total Time
1 d 15 mins
Servings: 4 cups
Course: Snacks
Cuisine: American

Ingredients

  • 1 lb. cucumbers, sliced Persian, snacking, or Kirby cucumbers
  • 2-3 habanero peppers sliced (use 1 or 2 for less spicy)
  • 12 garlic cloves slightly smashed
  • 1 tsp. coriander seeds
  • 1 tsp. mustard seeds
  • 1 1/2 tsp. black peppercorns
  • 2 bay leaves
  • 2 cups water
  • 2 cups white distilled vinegar 5% acidity
  • 1 1/2 tbsp. pickling/canning salt
  • 1/4 tsp. sugar optional

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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!