Homemade Spicy Pickles
Homemade spicy pickles made from dehydrated cucumber and dehydrated habanero peppers. The crisp crunch, the zing of vinegar, and the kick of spice combine perfectly to knock your socks off!
- 2 1/2 cups Water
- 1 cup Distilled white vinegar
- 1/2 cup Sugar
- 2 large Dehydrated garlic slices
- 3 slices Dehydrated habanero slices
- 8 whole Peppercorns
- 1 whole Bay leaf
- 1 tsp Kosher salt (or pickling salt)
- 1 1/2 cups Dehydrated sliced cucumbers
In a large saucepan, combine the water, vinegar, and sugar.
Break/chop up the garlic and habanero peppers and add to the pot, along with the peppercorns, bay leaf, and Kosher/pickling salt.
Bring water to a rolling boil. Once rolling, reduce to low heat to simmer for 5 minutes.
In a sterile 1 quart Mason jar, add the 1 and 1/2 cups of dehydrated sliced cucumbers.
Pour the hot liquid into the Mason jar atop the dehydrated cucumbers, and seal the jar.
Place in the refrigerator for 12-24 hours, then enjoy! These will last up to 2 years in the refrigerator.