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Baby E's Spicy Pickles

Quick and easy refrigerator pickles with garlic, mustard seed, dill and fiery habanero peppers in a simple sweet and salty brine.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 2 jars
Course: Condiment
Cuisine: American
Ingredients Method Notes

Ingredients
  

Jars
  • pickling cucumbers or baby cucumbers quartered into spears or halved
  • garlic minced
  • 1 large handful mustard seed
  • dehydrated white onion
  • 3 whole cloves
  • dill
  • habanero peppers
Brine
  • 1 1/4 cups vinegar 5% acidity
  • 2 cups water
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar

Method
 

  1. Choose your spices and wash your jars thoroughly, since these refrigerator pickles are not processed.
  2. Quarter the cucumbers for spears or halve them for heartier pickles.
  3. Add the garlic, mustard seed, dried onion, cloves, dill and habaneros to the jars, then pack in the cucumbers until comfortably full, leaving room for the brine.
  4. Make the brine by combining the vinegar, water, kosher salt and sugar in a jar. Close it and shake until the salt and sugar dissolve.
  5. Pour the brine over the cucumbers so everything is completely covered, then close the lids tightly and give each jar a gentle shake.
  6. Refrigerate for a full 48 hours before eating.

Notes

Wait 48 hours in the refrigerator before eating. Keep refrigerated at all times and enjoy within about a month.