| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 30 | 0g | 0g | 7g |
| sugars | fibre | protein | salt |
| 4g | 1g | 1g | 8g |
There’s something particularly special about this Habanero Pickled Cucumbers recipe that tugs at my Midwestern heartstrings. This habit-forming dish is indicative of the robust flavours that characterize the culinary offerings of America’s heartland, done with a little fiery twist. Farm fresh cucumbers take center stage in this recipe, uniting with a medley of bold elements – notably the habanero peppers – to deliver a blend of tangy heat and bold, savoury undertones. If you’ve always valued authenticity in your cuisine, then this dish will speak to your soul.
Nutritional Benefits of this Recipe
This dish is not only full of flavours, but also packed with varied health benefits. Cucumbers are a remarkable source of hydration, being nearly 95% water. They’re also low in calories while providing valuable amounts of vitamin K and potassium. Pair that with the capsaicin found in habanero peppers which has been linked to weight loss and pain relief, and you have a delicious, nutritious condiment that can pep up any meal.
A Versatile Addition to Your Kitchen
What I love most about this Habanero Pickled Cucumbers recipe is how versatile it is. In a manner similar to traditional Hungarian pickles, these pickles can elevate a variety of dishes with its astringent bite and spicy kick. It makes a delicious accompaniment to cold sandwiches, burgers, or crudites. Or, if you’re daring, give your Bloody Mary a makeover and garnish with a pickled cucumber instead of the traditional celery stalk. Trust me, your taste buds will sing!
Living in Nebraska, where the love for home-grown, farm-fresh produce is entrenched in daily life, I’ve come to appreciate the sheer joy of combining simple ingredients to create tastes that are complex and satisfying. This recipe embodies the charm of heartland cooking just as much as my favorite corn casserole or beef stew. It’s my small way of bringing the warmth of my home to your dinner table. Enjoy!
What You’ll Need
- 6 medium cucumbers
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons sugar
- 2 tablespoons salt
- 4 habanero peppers, halved
- 4 cloves garlic, minced
- 1 tablespoon dill seeds
- 1 tablespoon mustard seeds
Method
Step One
Start by washing the cucumbers thoroughly. Once clean, slice them into thin rounds and set them aside.
Step Two
In a large pot, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil over high heat, stirring until the sugar and salt dissolve.
Step Three
Once the mixture has come to a boil, turn off the heat and add the halved habanero peppers, minced garlic, dill seeds, and mustard seeds. Stir well to distribute the spices.
Step Four
Add the sliced cucumbers to the pot, making sure they are completely submerged in the vinegar mixture. Let them soak in this mixture for 10 minutes.
Step Five
Use a slotted spoon to transfer the cucumbers into jars, leaving about half an inch of space at the top. Pour the hot vinegar mixture over the cucumbers, making sure to include the peppers, garlic, and seeds.
Step Six
Seal the jars tightly and let them cool to room temperature. Once they’re cooled, refrigerate them. Allow at least 24 hours before eating to let the pickling process to take place.
Note: The cucumbers can be stored in the refrigerator for up to 1 month.
