Honey Habañero Refrigerator Pickles
Adapted from Canning for a New Generation by Lianna Krissoff
Recipe type: Pickle, condiment
Serves: 3 quart jars
  • 3 pounds pickling cucumbers
  • 1 pound small onions, halved and thinly sliced
  • 1 tablespoon yellow mustard seeds
  • 1½ teaspoons celery seeds
  • 3 large cloves garlic, halved
  • 6 cups cider vinegar (5% acidity)
  • ½ cup plus 1 TB mild honey
  • 1½ teaspoons turmeric
  • 1½ teaspoons dry mustard powder
  • 3 tablespoons kosher salt
  • 6-12 dried habañeros (more or less to taste, depending on level of heat desired)*
  1. Cut the blossom end off of each cucumber and slice into ¼ inch rounds. Put the cucumber slices and onion slices into a large bowl. Toss with the mustard seeds and celery seeds, and set aside.
  2. In a non-reactive pot, combine the vinegar, honey, turmeric, mustard powder and salt. Bring to a boil over medium-high heat, then reduce to a simmer.
  3. Put a garlic clove into each of 3 clean, quart-size canning jars. Begin to pack the cucumber-onion mixture into the jars snugly, but without forcing. Layer the dried habañeros in the jar as you go. Ladle the hot brine into the jars, and close with the lids. Allow to cool to room temperature, then refrigerate for two days before eating. Continue to store in the refrigerator.
  4. *Dried habañeros can be ordered online, or found at specialty spice shops, such as Savory Spice. Be careful when handling the chiles. It's best to wear gloves!
Recipe by Spoon With Me at https://spoonwithme.com/honey-habanero-refrigerator-pickles/