These Homemade Habanero Garlic Pickles are a classic, dill pickle with hints of garlic and a spicy kick!
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These Homemade Habanero Garlic Pickles are completely addicting! They do have a swift kick of spice at the end but are not so spicy that they are impossible to eat. If you want an incredibly intense heat level, double up on the habaneros. I served these up for some friends, just in a bowl, and they were devoured! And with these pickles being vegetarian, vegan, gluten free, and dairy free, they are perfect to feed a crowd.
You can also keep the brine and continue adding more pickles for more batches. Because the liquid is not hot, it might take a little longer for them to get to the pickle consistency that you want, but it still works! I am currently on batch three and the flavor is still going strong. You might also need to add some fresh garlic or habaneros as time goes on. Any cucumber could potentially work, but kirby cucumbers are the go-to standard.
To make the Homemade Habanero Garlic Pickles, first make the brine. Add the cucumber pieces with the dill and let it soak. Then refrigerate them with the brine. That’s it! The pickles can last up to 2 weeks. Use any shape and size of cucumber pieces that you like. I personally am a fan of oval shapes that are wavy. You can get thin slices or wavy slices by using a mandoline. This is mandoline I have, which I love! There are so many different slicing plates to pick from, and the thickness is adjustable.
Servings: 3 cups
Calories: 162kcal
Ingredients
- 1 teaspoon yellow mustard seeds
- 2 1/4 cups water
- 1 3/4 cups white vinegar
- 1/4 cup sugar
- 1 head garlic (10-12 cloves)
- 2 habaneros sliced (or more for extra spicy)
- 1/2 teaspoon red pepper flakes
- 1 Tablespoon salt
- 1 batch fresh dill chopped (approximately 1 cup)
- 4 kirby cucumbers (approximately 6 ounces each)
Instructions
- Over medium heat, toast the mustard seeds in a large saucepan. Cook until fragrant, about 2 minutes.
- Add the water, vinegar, sugar, garlic, habaneros, red pepper flakes, and salt to the pot. Simmer for 10 minutes.
- While simmering, cut your cucumbers in your desired shape. Make sure spears fit inside the jar (cut off an end if not).
- Remove from the heat. Add the cucumbers and dill to the liquid and let cool to room temperature, approximately 1 hour. (If you want crunchier pickles, let the liquid cool BEFORE adding the pickles so the heat does not cook them).
- Put the pickles and brine in mason jars or another seal-able container, making sure the pickles are submerged. Keep chilled, ideally for at least 10 hours before eating. Pickles can last up to two weeks.
Notes
This made enough to fill three pint sized mason jars.
Try to find cucumbers that are just long enough to fit in the jar. But if they are too long, you can chop off one of the ends for them to fit as spears.
Add more pickles to the same brine to keep the pickle supply going! You may need to add more garlic or habanero to lift the flavors as time goes on.
Nutrition
Calories: 162kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 2354mg | Potassium: 603mg | Fiber: 3g | Sugar: 23g | Vitamin A: 476IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 1mg
Tried this recipe?Mention @threeolivesbranch or tag #threeolivesbranch!
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