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Bold and Spicy Pickels

Print Recipe
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4 jars
This recipe was adapted off of Extreme Food Reviews video for How to Make Spicy Pickles It makes enough for about 4 quart jars, which can be process canned to preserve, or if not they'll keep for a couple of months in the fridge.

Ingredients

  • 12 Pickling cucumbers sliced 1/2 to 1/4 inch thick
  • 9 Habaneros sliced in half (see notes)
  • 8 cloves Garlic peeled and 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 Whole peppercorns 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 and keep simmering.
  • In 4 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 each 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 process according to directions with your canner.
  • 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 fine for us, 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 for us so we decreased that number.
  • The video has you adding  the spices to the pot and cooking it, but since I was making multiple jars I added them to each jar.