Easy Habanero & Jalapeno Pickles

Print Recipe

2.70 from 10 votes

Easy Habanero & Jalapeno Pickles

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Miscellaneous, Snack

Servings: 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