Ingredients
Scale
- 4 to 5 cups of fresh cucumbers, sliced into spears or rounds
- 3 habanero peppers, sliced (adjust based on spice tolerance)
- 4 cloves of garlic, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons salt (preferably pickling or sea salt)
- 2 tablespoons sugar (optional, for a touch of sweetness)
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- Fresh dill or cilantro for added flavor (optional)
Instructions
- Start by washing the fresh cucumbers thoroughly. Slice them into your desired shape — spears or rounds work well for quick pickling. Set aside.
- In a saucepan, combine the vinegar, water, salt, sugar (if using), black peppercorns, and mustard seeds. Bring the mixture to a boil, stirring until the salt and sugar dissolve completely. Once boiling, remove from heat and let it cool for a few minutes.
- Place the sliced garlic and habanero peppers into sterilized jars. Pack the cucumber slices tightly into the jars, leaving some space at the top. Pour the warm brine over the cucumbers, ensuring they are fully submerged.
- Seal the jars with airtight lids and let them cool to room temperature. Transfer the jars to the refrigerator and allow the pickles to ferment for at least 24 hours, though flavor improves after a few days.
Notes
- Adjust the number of habanero peppers to control spiciness.
- Remove seeds for a milder flavor or substitute with milder peppers like jalapeños.
- For longer storage, process jars in a water bath canner to improve shelf life.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Canning, Fermentation
- Cuisine: Homemade, Global
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10 Kcal
- Sugar: 0g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg