Housemade Habanero Pickles Recipes

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HOMETOWN HONEY PICKLES



Hometown Honey Pickles image

Provided by Food Network

Categories     condiment

Time 4h20m

Yield 1 quart

Number Of Ingredients 13

4 Kirby cucumbers, cut into spears
1/2 medium Vidalia onion, sliced into half moons
1 banana pepper, sliced on the bias
1 cup white wine vinegar
1 cup apple cider vinegar
1 cup honey
1 tablespoon kosher salt
4 cloves garlic, sliced
1 teaspoon mustard seeds
1 teaspoon whole black peppercorns
1/8 teaspoon ground turmeric
Pinch red chile flakes
3 dried bay leaves

Steps:

  • Add the cucumbers, onion and banana peppers to a clean glass quart jar.
  • Add the vinegars, honey, salt, garlic, mustard seeds, peppercorns, turmeric, chile flakes and bay leaves to a saucepan and bring to a boil, stirring to dissolve the honey and the salt.
  • Carefully pour the brine over the pickles, stopping 1/2 inch from the top. Let cool completely, then cover with a lid and refrigerate. The pickles will be ready to eat in a few hours but taste best after chilling overnight. Pickles will keep in the refrigerator for up to 1 month.

HOUSEMADE HABANERO PICKLES



Housemade Habanero Pickles image

Provided by Food Network

Categories     condiment

Time P2DT50m

Yield 5 gallons

Number Of Ingredients 6

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

Steps:

  • Put cukes, habaneros and garlic in a 5-gallon bucket.
  • 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.
  • Let cool completely, refrigerated, then cover and continue to refrigerate 2 to 3 days more.

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