Honey Habanero Pickles
User Reviews
4.5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
2 pints
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Calories
480 kcal
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Course
Side Dish, Appetizer, Condiments
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Cuisine
American
Honey Habanero Pickles
Description
This recipe uses water, distilled white vinegar, honey, mustard seeds, kosher salt, habanero peppers, garlic cloves, and white peppercorns combined into a brine that is simmered then cooled. The spicy habaneros and aromatic garlic add heat and pungency, while honey adds sweetness to counterbalance the heat and vinegar’s acidity. Mustard seeds and peppercorns contribute additional spice notes.
Sliced or speared cucumbers are packed into mason jars with habanero, garlic, and peppercorns before pouring in the cooled brine. The jars are then sealed and refrigerated. The pickling time depends on cucumber size and cut: thin slices may be ready in about 10 days, while thicker spears could require up to a month to achieve full flavor penetration.
These pickles offer a balance of sweet, tangy, and spicy flavors and can be used as a condiment or snack. Adjust seed removal to control heat and always refrigerate for food safety. Longer pickling yields stronger infused flavors.
Ingredients
- 4-5 cucumber approximately .75 pounds, pickling variety
- 3 cups water
- 3/4 cups white vinegar distilled
- 3/4 cup honey
- 1 teaspoon mustard seed whole
- 2 tablespoons kosher salt
- 2 habanero pepper stem removed, cut into fourths (remove seeds for less heat
- 2 garlic peeled, cloves
- 2 teaspoons white peppercorn whole
Instructions
- 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2pints
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 118g | 39% |
| Protein | 4g | 8% |
| Sodium | 7014mg | 292% |
| Potassium | 882mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 112g | 224% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 20.8mg | 23% |
| Calcium | 114mg | 11% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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