Habanero Pickle recipe from Searsucker Austin Here’s how to make ‘em: Bring all ingredients except cucumbers and salt to a boil. Reduce heat and simmer 5 minutes. Place cucumbers in a clean glass container and pour the hot liquid over them until completely submerged. Cover and refrigerate for a minimum of 3 days. To serve, slice, then sprinkle with sea salt.
If you plan on doing any cucumber pickling this year, here’s a handy troubleshooting tip sheet listing common problems and why they happen along with some tips I found in an old cookbook. I’ve also included a homemade spice blend recipe at the bottom.