Cucumber-Habanero Refrigerator Pickles

Prep Time
Cook Time
1d 10m
Ready In

"Kirby's are usually never waxed, which means you can eat them skins-on where a large part of the nutrients are, but sadly they spoil quickly, even in the fridge they'll start getting slimy in just a few days so make sure to make only enough for a week, this prepared recipe will last up to a week in the fridge but no longer"

Original recipe yields 8 servings


  • Serving Size: 1 (323.4 g)
  • Calories 81.5
  • Total Fat - 0.4 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 597.8 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 2 g
  • Sugars - 16 g
  • Protein - 1.2 g
  • Calcium - 25.6 mg
  • Iron - 0.6 mg
  • Vitamin C - 46.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Quarter or slice the cucumbers (leaving peel on).

Step 2

Place cucumbers and garlic into a sterilized large very clean mason or pickling jar (I sterilize in my dishwater on hotest cycle).

Step 3

In another clean bowl, combine the water, salt, sugar and vinegar, mix vigerously until the sugar and salt granules are completely dissolved. Pour water mixture in the jar that is holding the pickles. Add the rest of the ingredients and seal jar.

Step 4

Place in refrigerator for 24 hours before using (2 days even better) or up to 1 week.

Tips & Variations

No special items needed.

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