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