Habanero Dill Pickles

January  8, 2013
3 Ratings
  • Makes 8 16 oz. mason jars
Author Notes

Here's a re-worked version of my original dill pickle recipe. I've made a few modifications to the recipe, added some new flavors, and passed out a few jars for testing. The results? I believe everyone has loved this recipe. Extra heat, a little less vinegar to water percentage, and some dill seeds! —Brussels Sprouts for Breakfast

What You'll Need
  • for the brine:
  • 8 mason jars
  • 6 cups water
  • 3 cups apple cider vinegar
  • 1/2 cup pickling or sea salt
  • 1/4 cup granulated sugar
  • per jar:
  • 2-3 pickling cucumbers (1/4 inch chips)
  • 2 small sprigs fresh dill
  • 1 clove garlic (crushed)
  • 1 teaspoon dill seed
  • 1 tablespoon mustard seeds
  • 1 teaspoon caraway seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon white peppercorns
  • 1 habanero (stem removed)
  1. In a medium pot, bring water, vinegar, salt and sugar to a boil. Remove from heat and let cool to room temperature.
  2. As the brine cools, get the jars ready. Stuff each jar with fresh dill, dill seed, garlic, mustard seeds, caraway seeds, peppercorns, habanero and cucumber chips. Note: I don't sterilize my jars because I keep them in the fridge.
  3. When liquid has cooled, pour enough in each jar to fill 1/4 inch from the top. Seal with lid and refrigerate. You can eat them as soon as the next day, or wait a couple of weeks before cracking it open. I think you guys are gonna like this one.

See what other Food52ers are saying.

  • Tom
  • Tiffani Henderson Jenkins
    Tiffani Henderson Jenkins
  • Rachel Ash
    Rachel Ash
  • Michael Baum
    Michael Baum
  • Brussels Sprouts for Breakfast
    Brussels Sprouts for Breakfast

11 Reviews

Tom May 24, 2019
I make these all time.
They come AWESOME.
Tiffani H. June 16, 2015
When you say seal with lid does that mean to boil the jars or just close them up? I'm new to this but really want to try your recipe!
Brussels S. June 16, 2015
Hey Tiffani! I don't boil them because I make small batches and keep them in the fridge. I just put the lid on and pop it into the fridge.
Tiffani H. June 16, 2015
Well I made them this morning just like your recipe said. I put them in the garage fridge because it's really cold! I can't wait to taste them...thanks for the recipe
Rachel A. September 1, 2014
How long can you store them in the fridge?
Brussels S. September 2, 2014
They never last long in my house, but you could leave them for a couple of months before they go bad.
Tom March 3, 2014
Made these three ago. They are the Bomb.
Tom March 3, 2014
3 weeks ago.
Frank B. September 27, 2013
How'd they they turn out?
Michael B. September 4, 2013
Just finished making them! They look so good!!!
Brussels S. September 5, 2013
I'm excited to hear how you like them!!