Spicy Habanero Pickles from Scratch! 🌶️ Easy, Crunchy & Bold! #PickleRecipe #SpicyHack #HabaneroDIY

1 large cucumber, peeled and cut into thick chunks

3–5 habanero peppers, sliced (remove seeds for less heat)

4 garlic cloves, smashed

1½ cups white vinegar

1½ cups water

2 tbsp kosher salt

1 tsp mustard seeds

1 tsp black peppercorns

½ tsp turmeric (optional)

Fresh dill sprigs (optional)

2 clean pint jars (or 1 quart jar)

---

🔪 Directions

1. Prepare Ingredients

Wash and peel cucumbers, cut into bite-sized chunks (1–1.5 inches).

Slice habaneros into thin rings. Remove seeds if desired.

Smash garlic cloves.

2. Fill Jars

Divide cucumber chunks, habanero slices, and garlic evenly between jars.

Add ½ tsp mustard seeds, ½ tsp peppercorns, and a dill sprig to each jar.

Leave ½ inch of space at the top.

3. Make the Brine

In a saucepan, combine:

1½ cups white vinegar

1½ cups water

2 tbsp kosher salt

1 tsp mustard seeds

1 tsp peppercorns

½ tsp turmeric (optional)

Bring to a boil, then simmer for 2–3 minutes until salt dissolves.

4. Add the Brine

Pour hot brine into each jar to cover ingredients fully.

Tap jars gently or use a utensil to remove air bubbles.

Top off with more brine if needed.

5. Seal & Cool

Wipe jar rims clean and seal with lids.

Let jars cool to room temperature (about 1 hour).

6. Refrigerate

Refrigerate for at least 24 hours (3–5 days for best flavor).

Keeps in fridge up to 2 months.