What do you do when you are harvesting cucumbers every day from your garden? Trust me, I know there are only so many cucumber salads and sandwiches that you can eat! This fix is so easy! Make these quick and simple habanero and jalapeno pickles that can be eaten in just hours after making them! This recipe produces spicy pickles without the sweet aftertaste. These are perfect to eat as is, on sandwiches for a fun spicy twist, or as fried pickles! You can scale up or down the amount of peppers to taste.
Servings: 4 Servings
Calories: 17kcal
Ingredients
Pickle Ingredients: Uncooked
- 1 large cucumber
- 5 dill weed fresh
- 4 bay leaves
- 2 jalapeno peppers
- 1 habanero pepper
Pickling Brine: Cooked
- 2 cups white vinegar
- 2 tbsp granulated sugar
- 4 tsp mustard seed
- 4 tsp salt
- 3 tsp whole peppercorn
- 2 tsp crushed red pepper
- 6 cloves garlic
Instructions
Pickle Ingredients: Uncooked
- Wash all ingredients well and pat dry. Slice cucumber in uniform, 1/8" thick slices and add to a medium sized glass bowl (large enough to accommodate all ingredients). Trim off stems of dill weed, and add all leaves to the bowl along with bay leaves. Slice habanero and jalapeno peppers in 1/4" rings, including seeds (discard tops) and add to bowl.
Pickle Brine: Cooked
- Add all ingredients to medium sauce pan except for the garlic. Take garlic cloves and peel off skin. Crush garlic cloves gently with knife and add to pan.
- Over medium high heat, stir vinegar mixture until the sugar and salt completely dissolves. Remove from heat and pour over cucumber and pepper mixture. Mix together to make sure cucumbers are well coated.
- Let cool, then refrigerate. These are ready to eat as soon as they are chilled. Enjoy!
Notes
This recipe is based on using one standard salad cucumber that is readily available at all supermarkets. You can substitute pickling cucumbers or English cucumbers for this recipe but you may need to increase the number of cucumbers you are using if there is a size difference.
If you want to decrease the spiciness in this recipe, you can modify the amount of peppers used or seed the peppers before adding them to the pickles. This will decrease the heat without decreasing the flavor.
We recommend wearing protective gloves to slice the peppers to avoid burning your skin with the habanero pepper juice. Make sure to wash hands thoroughly when dealing with hot peppers.
The nutritional value of this recipe assumed that only 10% of the brine would be absorbed into the cucumbers.
Be careful when heating the pickling brine. You should only be heating it until the sugar and salt dissolves. If you heat it for longer than that it may produce a strong bitter taste that will transfer to the pickles.
Nutrition
Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 236mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 3.6mg | Calcium: 11mg | Iron: 0.2mg
Tried this recipe?Let us know how it was!