Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
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.
Print
Pin
Servings: 4
Calories: 30kcal
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
Serving: 1g | Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 86mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 484IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 1mg
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!