Habanero Dill Pickles

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

  • Makes 8 16 oz. mason jars
  • 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)
In This Recipe
  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 Reviews

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