Housemade Habanero Pickles Recipes
CHOPPED PICKLES
Steps:
- Place the pickles in a small bowl and sprinkle with the vinegar. Add the dill and toss to combine.
HOMETOWN HONEY PICKLES
Steps:
- Add the cucumbers, onion and banana peppers to a clean glass quart jar.
- Add the vinegars, honey, salt, garlic, mustard seeds, peppercorns, turmeric, chile flakes and bay leaves to a saucepan and bring to a boil, stirring to dissolve the honey and the salt.
- Carefully pour the brine over the pickles, stopping 1/2 inch from the top. Let cool completely, then cover with a lid and refrigerate. The pickles will be ready to eat in a few hours but taste best after chilling overnight. Pickles will keep in the refrigerator for up to 1 month.
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- Over medium heat, toast the mustard seeds in a large saucepan. Cook until fragrant, about 2 minutes.
- Add the water, vinegar, sugar, garlic, habaneros, red pepper flakes, and salt to the pot. Simmer for 10 minutes.
- While simmering, cut your cucumbers in your desired shape. Make sure spears fit inside the jar (cut off an end if not).
- Remove from the heat. Add the cucumbers and dill to the liquid and let cool to room temperature, approximately 1 hour. (If you want crunchier pickles, let the liquid cool BEFORE adding the pickles so the heat does not cook them).
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