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Garlic & Habanero Pickles

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Garlic & Habanero Pickles
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Makes: 24 servings adjust
It's pickle time. Easy, spicy, crunchy, knock-your-socks-off GOOD!!!



  • 2 pounds Pickling Cucumber (Gherkin), fresh, small & firm
  • 1 small Habanero Pepper, fresh, sliced in half (optional)
  • 5 cloves Garlic, (optional)
  • 3 inches Fresh Dill, 3 inch sprig

Step 1

Arrange the cucumbers, habanero pepper halves, garlic cloves, and sprig of dill in one large sterilized lidded jar, or divide among smaller sterilized jars with tight fitting lids.


  • 1 cup VSOP Champagne Wine Vinegar
  • 1 cup VSOP Lemongrass Mint Aged White Balsamic Vinegar
  • 2 cups Filtered Water
  • 14 cup Kosher Salt
  • 1 tablespoon Pickling Spice, (optional)

Step 2

Add the Champagne Wine Vinegar, Lemongrass Mint Aged White Balsamic Vinegar, pickling spice, salt, and water to a medium sauce pan over medium-high heat. Bring to a simmer.

Step 3

Pour the hot brine over the cucumbers (making sure the liquid comes above the cucumbers) and allow to cool to room temperature. Refrigerate the pickles for a minimum of seven (7) days before eating to allow the brine to penetrate the cucumbers. Flavor will improve over time. Keep refrigerated.
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