How To Make Spicy Pickles

Ingredients

• 3 peppers Habanero Peppers (tops removed, sliced in half)
• 6 chilies Thai Chilies (tops removed, cut into small pieces)
• 4 cloves Garlic (fresh, minced)
• 1 tablespoon Olive Oil (for sautéing peppers and garlic)
• 1.5 cups Water (for brine)
• 1 cup White Vinegar (for brine)
• 2 tablespoons Granulated White Sugar (1/8 cup)
• 2 teaspoons Coriander Seeds (whole seeds)
• 2 teaspoons Whole Peppercorns (whole)
• 2 teaspoons Dill Seed (whole seed)
• 2 tablespoons Pickling Salt (or kosher salt)
• 2 teaspoons Whole-Grain Mustard Seeds (whole)
• 3 cucumbers Pickling Cucumbers (cut into spears)

Instructions

1. Prepare Peppers and Garlic

   Remove the stems from the habaneros and Thai chilies, slice the habaneros in half, and cut the Thai chilies into small pieces. Peel the garlic cloves, smash them with the flat side of a knife, and mince them.

   Time: PT5M

2. Slice Cucumbers

   Wash the pickling cucumbers and cut each into spears (about 3‑4 inches long).

   Time: PT5M

3. Sauté Peppers and Garlic

   Heat the cast‑iron pan over medium heat, drizzle in the olive oil, then add the sliced peppers and minced garlic. Cook, stirring occasionally, until the peppers begin to soften and the garlic is fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Make the Brine

   In a saucepan combine 1.5 cups water, 1 cup white vinegar, 2 tbsp sugar, 2 tsp coriander seeds, 2 tsp whole peppercorns, 2 tsp dill seed, 2 tbsp pickling salt, and 2 tsp whole‑grain mustard seeds. Bring to a boil, stirring to dissolve the sugar and salt.

   Time: PT5M

   Temperature: boil

5. Combine Peppers with Brine

   Add the sautéed peppers and garlic to the boiling brine. Return to a boil, then reduce heat to low, cover, and let simmer for 2 minutes so flavors meld.

   Time: PT2M

   Temperature: low simmer

6. Pack Cucumbers into Jar

   Place the cucumber spears tightly into a clean mason jar, leaving about ½ inch of headspace at the top.

   Time: PT2M

7. Add Hot Brine and Seal

   Carefully pour the hot brine over the cucumbers, ensuring they are fully submerged. Wipe the rim, place the lid on tightly, and let the jar sit at room temperature for a few minutes.

   Time: PT2M

8. Cool and Refrigerate

   Allow the jar to cool to room temperature, then place it in the refrigerator. Let the pickles sit overnight (or at least 12 hours) before serving.

   Time: PT5M

   Temperature: room temperature

Nutrition Facts

Calories

50

Protein

0g

Carbohydrates

12g

Fat

0g

Fiber

1g

Ingredient Substitutions

• Instead of Habanero Peppers: Jalapeño peppers, Serrano peppers
• Instead of Thai Chilies: Bird's eye chilies, Serrano chilies
• Instead of Garlic: Jarred minced garlic
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of White Vinegar: Apple cider vinegar
• Instead of Granulated White Sugar: Honey, Maple syrup (adjust amount)
• Instead of Coriander Seeds: Ground coriander
• Instead of Whole Peppercorns: Crushed red pepper flakes
• Instead of Dill Seed: Dill weed
• Instead of Pickling Salt: Kosher salt
• Instead of Whole-Grain Mustard Seeds: Yellow mustard seeds
• Instead of Pickling Cucumbers: Regular cucumbers

Equipment Needed

• Cast Iron Pan
• Saucepan
• Cutting Board
• Knife
• Measuring Cups and Spoons
• Mason Jar with Lid
• Ladle or Heat‑Resistant Spoon

Critical Steps — Do Not Skip

• Slicing the habaneros and Thai chilies correctly to avoid excessive heat exposure.
• Sautéing the peppers and garlic without burning.
• Bringing the brine to a full boil to dissolve sugar and salt.
• Packing cucumber spears tightly but without crushing.
• Sealing the hot jar securely to ensure proper pickling.

Chef Tips from the Video

• For an extra kick, add a few slices of fresh ginger to the brine.
• If you prefer less heat, remove the seeds from the habaneros before slicing.
• Use a glass jar with a wide mouth for easier packing and removal of spears.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks

Freezer: Not recommended

Room temperature: Only for cooling before refrigeration

Make-Ahead Tips

• Pickles can be made up to 3 days in advance; the flavor intensifies each day.
• Store the jar in the refrigerator; do not leave at room temperature for extended periods.

Frequently Asked Questions