These Homemade Habanero Garlic Pickles are a classic, dill pickle with hints of garlic and a spicy kick!
Why You Will Love This Recipe
These Homemade Habanero Garlic Pickles are completely addicting!Ā
They do have a swift kick of spice at the end but are not so spicy that they are impossible to eat.Ā If you want an incredibly intense heat level, double up on the habaneros.Ā
I served these up for some friends, just in a bowl, and they were devoured!Ā 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.Ā
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!Ā I am currently on batch three and the flavor is still going strong.Ā
You might also need to add some fresh garlic or habaneros as time goes on.Ā Any cucumber could potentially work, but kirby cucumbers are the go-to standard.
Ingredients
Here is what you need to make this recipe:
- Kirby Cucumbers
- Fresh Dill
- Habanero Peppers
- Mustard Seeds
- Garlic Cloves
- Red Pepper Flakes
- White Vinegar
- Sugar
- Salt
- Water
Instruction Overview
To make the Homemade Habanero Garlic Pickles, first make the brine.Ā
Add the cucumber pieces with the dill and let it soak.Ā
Then refrigerate them with the brine.Ā That’s it!Ā
Modifications and Substitutions
Use any shape and size of cucumber pieces that you like.Ā I personally am a fan of oval shapes that are wavy.Ā
Use any other hot pepper as desired. Go even hotter with peppers like a Carolina Reeper, or milder with peppers like serrano.
Kim’s Tips
You can get thin slices or wavy slices by using a mandoline.Ā This is mandoline I have, which I love!Ā There are so many different slicing plates to pick from, and the thickness is adjustable.
FAQs
What are Kirby cucumbers?
What’s the difference between Kirby cucumbers and regular cucumbers?
Are Kirby and Persian cucumbers the same?
Can I use regular cucumbers to make pickles?
What kind of vinegar do you use to make pickles?
How long do homemade pickles last?
Homemade Habanero Garlic Pickles
Equipment
- Large Saucepan (medium pot)
- Mandoline or knife
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.
My daughter is a pickle fiend and wanted to try her hand at making pickles at home. It seemed everywhere I went was out of habaneros so we had to settle for jalapeƱos but otherwise these were fantastic! She loved them and my husband loved them, too!
That is amazing! How wonderful that your daughter is trying this out and I am so glad they liked the pickles! Hopefully those habaneros will start showing up in stores soon as the weather gets warmer and produce starts coming in for her to try again!
How would you need to modify the recipe to make it shelf stable for canning?
Hi Katie,
I have not tried this, but I know the key to shelf stable is the acidity level and method of pressurizing. I would recommend doing some research on how acidic things need to be, and the proper canning method for pickles, and then test this recipe’s acidity to see if it is appropriate. Sorry I cannot be of more help but I do not want to lead you astray!