Habanero Garlic Pickles
Homemade Habanero Garlic Pickles are the perfect spicy, garlicky addition to sandwiches, appetizer platters, or anything needing a little crunchy kick!
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Habanero Garlic Pickles are salty, vinegary, spicy, garlicky, and an absolute must-have on burgers and sandwiches.
They also make a great addition to antipasto platters with cheese, salami, olives, and crackers!
If you like pickles in your tuna salad, these spicy pickles are an excellent addition!
If you like habanero peppers as much as we do, try my Fiery Habanero Hot Sauce or Habanero Garlic Rice!
Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Cucumbers (Persian, snacking, or Kirby)
- Habanero peppers
- Garlic
- Water
- White vinegar
- Seasonings (coriander seeds, mustard seeds, black peppercorns, bay leaves)
- Pickling/canning salt
- Sugar (optional)
What kind of cucumbers are best for making pickles?
I use Persian, “snacking”, or Kirby cucumbers for the majority of my pickles.
They have thinner, non-waxy skins, plus, they have less seeds/water than traditional slicing cucumbers, so they’ll stay crunchier longer.
Looking for more pickles? Here are some favorites:
- Pickled Mexican Hot Carrots
- Garlic Dill Pickles
- Italian Pickled Vegetables (Giardiniera)
- Middle Eastern Pickled Turnips
- Pickled Hot Banana Peppers & Onions
My Quick Pickle Cookbook: 10 Easy Recipes + Bonus Pickling Guide (pictured below) is an eBook filled with 10 delicious pickle recipes all in one convenient location! It includes a bonus pickling guide to help you get started!
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Habanero Garlic Pickles
Equipment
- 2 16 oz. canning jars or a 32 oz. jar
Ingredients
- 1 pound cucumbers, sliced Persian, snacking, or Kirby cucumbers
- 2-3 habanero peppers sliced (use 1 or 2 for less spicy)
- 12 garlic cloves slightly smashed
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1 1/2 teaspoons black peppercorns
- 2 bay leaves
- 2 cups water
- 2 cups white distilled vinegar 5% acidity
- 1 1/2 tablespoons pickling/canning salt
- 1/4 teaspoon sugar optional
Instructions
- In a small sauce pan, bring the water, vinegar, salt, and sugar to a boil. Stir and when salt and sugar is dissolved, turn off stove and set aside.
- Divide the coriander seeds, mustard seeds, black peppercorns, and bay leaves equally to the pickling jar(s). Add the sliced cucumbers, habanero peppers, and garlic.
- Pour the hot pickling liquid into a liquid measuring cup so you don't burn yourself, then pour the liquid over the cucumbers in the jar. Make sure the cucumbers are covered with brine.
- Let the pickles sit on the counter and come to room temperature before putting the lids on, then refrigerate. The pickles are good in a day or two, and will continue to become more flavorful after a week. These pickles should last 1-2 months in the fridge. Enjoy!
Notes
- Using best practices, these pickles should last 1-2 months in the fridge.
These spicy pickles are amazing!!
Absolutely love these!
Great stuff.
I divided this recipe into two 32oz jars. 1.5 red habaneros (seeds and all) per jar. It’s zippy. I like it, but i think it might be a tad strong for many folks. Although it stops me from eating the jar in one sitting.
You’re right, it’s probably too strong for many people, but those looking for spicy pickles tend to love them! Enjoy, and thanks for taking the time to leave a rating. I appreciate it! :)
The Guys LOVE Them
SO glad to hear that! Thank you!
How many days before they’re ready to eat?
A day or two and they’re good to go! Enjoy!
Hi! would it be possible to waterbath the recipe??
Hi there! I don’t do any water baths or pressurized canning, only quick pickles (refrigerator pickles). There are a lot of resources online though if you are interested in that method. Enjoy! :)
Delicious but I added dill weed, dill seeds, 4 habaneros, 4 jalapenos and 4 serrano peppers and it’s impeccable! Pretty hot but I’m selling them now making good profit!!! Thank you for your recipe but I want to try yours! Ha
I just shared your recipe with Morris Clyburn from the Cook’s Community page on FB. He’s excited!
Thank you, Elizabeth! I love that!
I just made my second batch of your habanero garlic pickle recipe after I saw habanero peppers at the store. The first batch that I made with Serrano and Thai chilies were delicious and were very well received by my tasting committee (some friends and neighbors who loves spicy food) and I’m excited to see what these will taste like having use the actual ingredients the recipe calls for.
I’m so glad your first batch turned out well! I look forward to hearing how the habanero version turns out!
Would you believe I had to shop two stores to find the Persian cucumbers and couldn’t find the habanero at either place? I’m going to make do with serrano peppers.
I hope they turn out great for you!