This recipe was originally published on October 20, 2015 and has been modified and updated for our new website.
There’s nothing better than spending a morning making your own pickles.
You can play around with this recipe. Just make sure to have these three components:
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Spicy Pickle Jars with Habañeros and Jalapeños
1. What veggie you want to use
It can be more than one. Just keep in mind that harder vegetables take longer to pickle. If you use harder vegetables, you can choose to cut them in thinner slices so that they'll absorb the brine quicker.
2. Herbs fresh or dried
To create an aromatic flavor, I recommend using the classic dill-cucumber combination.
3. Spices
Spices infuse more flavor. When combining them with the herbs, you can create something very special. Mustard seeds, black peppercorns, cumin seeds, coriander seeds, star anise, cloves or dried chilli flakes (guajillo, pasilla, arbol, etc) are a great option.
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Flavor suggestions as seen in the picture above from left to right:
Sweet peppers, habañero, mustard seeds, and black peppercorns
Carrots, sweet peppers, corn, red jalapeños, rosemary, black peppercorns, and mustard seeds
Green jalapeño, corn-shallots, dried mexican oregano, black peppercorns, mustards seeds
Beetroot, red onion, mustard seeds, black peppercorns
Cucumber dill, shallots, red onion, mustard seeds, black peppercorn
Recipe for Brine and Pickles
Serves: Four 16 ounce mason jars
Ingredients
- Your choice of veggies and herbs (wash, slice, cut, or peel if necessary)
- 3 cups of apple cider vinegar
- 6 tablespoons of kosher salt
- 6 tablespoons of sugar
- 6 tablespoons of your choice of spices
- 6 cups of water
Steps
- In a deep sauce pan, add your vinegar, salt, sugar, spices and water.
- Heat up the sauce pan on medium heat and simmer until the salt and sugar dissolve.
- Set aside and let the brine cool down.
- Fill your jars with your chosen vegetables and herbs. (Note: You can layer them up or mix them and push them to the bottom of your jar to fill up space.)
- Pour your brine over your prepared jars covering all the ingredients.
- Place the lids back on and label them with the date and contents so you know what's in them until when you can eat them.
- Keep them in your fridge and allow at least one week to eat them. (Note: The longer you wait the better they'll be, but keep in mind that they are only good for two months in your fridge.
About the Author
Susana Villasuso
Susana Villasuso is a chef, recipe developer, and mother from San Luis Potosi. She currently lives in London and focuses on developing Mexican recipes using fresh local ingredients with a simple approach.
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