Recipe courtesy of The Highlander

Housemade Habanero Pickles

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  • Level: Intermediate
  • Total: 2 days 50 min (includes pickling time)
  • Active: 30 min
  • Yield: 5 gallons
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10 pounds pickling cucumbers, sliced into pickle-sized rounds

6 habaneros, sliced

1/2 cup chopped garlic 

2.5 quarts apple cider vinegar 

1 cup kosher salt 

3 tablespoons pickling spice 


Special equipment:
a 5-gallon bucket
  1. Put cukes, habaneros and garlic in a 5-gallon bucket.
  2. Meanwhile, bring vinegar, salt, pickling spice and 2 1/2 quarts water to a simmer in a large pot (do not boil). Pour into bucket.
  3. Let cool completely, refrigerated, then cover and continue to refrigerate 2 to 3 days more.