Ingredients
Pickling Vegetables
- 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
Pickling Liquid
- 1 ½ cups white vinegar
- 1 heaping tablespoon sea salt
- 1 teaspoon whole peppercorns
Instructions
- Prepare the Vegetables: Place the sliced cucumbers, thinly sliced garlic, habanero peppers (either sliced, whole, or a mixture), and chopped fresh dill into a large jar or distribute evenly into multiple jars.
- Make the Pickling Brine: In a pot, bring water to a boil. Divide the white vinegar, sea salt, and whole peppercorns evenly between the jar(s).
- Add Boiling Water: Top off the jars with the boiling water, ensuring the vegetables are fully submerged in the pickling liquid.
- Cool and Seal: Let the jars cool at room temperature for about 30 minutes before sealing them with lids.
- Refrigerate and Wait: Place the jars in the refrigerator and allow the cucumbers to pickle for at least 90 minutes before serving. For best flavor, let them rest for up to 2 hours. Store refrigerated and consume within 2 weeks.
Notes
- Adjust the amount of habanero pepper to control the spice level according to your preference.
- Use fresh Persian cucumbers for a crisper texture and smaller seeds.
- The quick pickle method means no canning is necessary, but keep the pickles refrigerated and consume within 2 weeks.
- If you prefer less heat, remove seeds from habaneros before slicing.
- These pickles make a great spicy topping for sandwiches, tacos, or grilled meats.
- Prep Time: 10 minutes
- Cook Time: 2 hours (includes pickling time)
- Category: Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
