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.