Housemade Habanero Pickles Recipe
Level: Intermediate
Yield: 5 gallons
Total Time: 2 days 50 min (including pickling duration)
Active Time: 30 min
Ingredients
- 10 pounds pickling cucumbers, cut into rounds sized for pickles
- 6 habanero peppers, sliced
- 1/2 cup chopped garlic
- 2.5 quarts apple cider vinegar
- 1 cup kosher salt
- 3 tablespoons pickling spice
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Special Equipment
- A 5-gallon bucket
Instructions
- Place the cucumbers, habaneros, and garlic into a 5-gallon bucket.
- In the meantime, heat vinegar, salt, pickling spice, and 2 1/2 quarts of water in a large pot until it simmers (avoid boiling). Pour this mixture into the bucket.
- Allow to cool completely in the refrigerator. After cooling, cover the bucket and continue refrigerating for an additional 2 to 3 days.
This recipe originates from a professional chef, restaurant, or culinary expert. It has not been verified for home kitchen use.
Recipe courtesy of The Highlander, Atlanta, GA
Fire up your kitchen and dive into these housemade habanero picklesa bold, spicy explosion that'll elevate burgers, sandwiches, or any cookout. With just 30 minutes of active time, you'll craft 5 gallons of crave-worthy crunch that develops fiery flavor over days. Perfect for impressing friends at your next BBQ; once they taste the habanero heat mingling with garlicky tang, store-bought pickles will be history!
