Habanero Cucumber Quick Pickles
Habanero Cucumber Quick Pickles are proof that a few simple ingredients can make a big impression. They’re fresh, fiery and crisp.
I am one of those crazy pickle obsessed people. A fiend for pickles, if you will. Die hard love for anything and everything pickled. Okay, so you get it, I like pickles. If you’re here I’m assuming you are a pickle fan too.
These quick pickles bring both together in a crisp, tangy bite that’s ready in a fraction of the time it takes to make traditional pickles. Thinly sliced cucumbers soak up tangy vinegar, a touch of sweetness, garlic, and habanero. The result is bright and crunchy, with just enough heat to keep you reaching for another bite.
And because they’re quick pickles, there’s no canning marathon required. Make a jar, let the flavors mingle in the refrigerator, and you’re ready to go.
More Recipes For Pickle Lovers: Dill Pickle Chicken Wings, Pickle de Gallo, Dill Pickle Shots
Ingredient Tips: Just use one pepper for a mild heat. Add additional dill, pepper or garlic to suit your tastes. For maximum crunch, choose firm, fresh cucumbers and slice them evenly.
Serving Tips: These pickles are made for more than the side of a sandwich. Pile them onto burgers, tacos, grilled sausages, rice bowls, or pulled pork. Chop them into tuna or chicken salad, tuck them into a grilled cheese, or simply eat them straight from the jar.
Storage Tips: Keep the finished pickles refrigerated and use clean utensils whenever you reach into the jar.
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Table of Contents
Habanero Cucumber Quick Pickles
Ingredients
- 10 medium Persian cucumbers sliced into rounds or spears
- 6 cloves garlic thinly sliced
- 1-2 habaneros thinly sliced or left whole or a mix of both
- ½ cup fresh dill chopped
- 1 ½ cups white vinegar
- 1 heaping tablespoon sea salt
- 1 teaspoon whole peppercorns
Instructions
- Place the sliced cucumbers, garlic, habanero, and dill in a large jar or multiple jars. Bring a pot of water to a boil.
- Divide the vinegar, salt, and peppercorns between the jar(s) and top off with boiling water.
- Let cool for 30 minutes before attaching lids. Refrigerate for at least 90 minutes before serving. Store in the refrigerator for up to 2 weeks.
Nutrition
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Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
