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Bold and Spicy Pickels

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This recipe was adapted off of Extreme Food Reviews video for How to Make Spicy Pickles so make sure to go over to his channel and show him some love. I changed a few things about the recipe to my preferences. I thought the recipe would be too spicy for my taste so I decided to use less peppers. The result was a perfectly balanced sliced pickles. Leave your comments below.

Ingredients

  • 12 cucumbers sliced to 1/4 inch thick
  • 9 habaneros sliced in half (see notes)
  • 8 cloves garlic rough chopped
  • 6 cups water
  • 6 cups apple cider vinegar
  • 1/2 cup white sugar
  • 8 teaspoons coriander seed separated into 2 teaspoon increments
  • 8 teaspoons peppercorn separated into 2 teaspoon increments
  • 8 teaspoons dill seed separated into 2 teaspoon increments
  • 8 Tablespoons Kosher salt
  • 8 Tablespoons whole grain garlic mustard

Instructions

  • In a large pot over medium high heat, add the water, vinegar, sugar, salt. and mustard to a boil. Lower the heat to low.
  • In separate sterilized jars add sliced cucumbers till about 1 inch of headroom. Pack the cucumbers down using the back end of a serving spoon.
  • Add the coriander, peppercorn, dill seed, peppers, and garlic to the jar.
  • Using a sterilized funnel, pour the brine liquid into each jar till about 1 inch of head room remains. Screw the tops onto the jars.
  • Add the jars to your canner and set the canner to 10 pounds and cook for 20 minutes.
  • Carefully remove the jars using jar tongs to a towel and allow to cool before putting in storage.

Notes

The only whole grain mustard I could find at the store had garlic which worked out but you can use plain whole grain mustard if you want.
The original recipe calls for 3 habaneros and 6 Thai chilies to each jar which would have been wayyy too much spice.
I added the seeds, peppercorn to each jar since I was making multiple jars at once. The video has you adding it all to a pot and cooking it.
I have added all my notes on canning practices in a separate blog post here, make sure to read my notes before dealing with canning jars that will be held at room temperature.