Afterburner Pickles

Nutriscore Rating: 67/100

Turn up the heat with these fiery and flavor-packed Afterburner Pickles! Perfect for spice lovers, this homemade pickle recipe combines crisp cucumbers with bold ingredients like fresh jalapeños, a sliced habanero, and a hint of red pepper flakes, all swimming in a tangy vinegar brine. Infused with the earthy aroma of fresh dill, smashed garlic, and black peppercorns, these pickles deliver the perfect balance of crunch, heat, and tang. Easy to prepare with just 20 minutes of prep time, they’re an irresistible addition to sandwiches, burgers, or charcuterie boards. Let the flavors intensify over a few days in the fridge to achieve that signature spicy kick. Whether you’re looking for a zesty snack or a unique topping, these Afterburner Pickles are sure to ignite your taste buds!

Recipe Information

• Prep Time: 20 min
• Cook Time: 10 min
• Total Time: 30 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 10 pieces Cucumbers (small, pickling variety)
• 3 cups White vinegar
• 2 cups Water
• 2 tablespoons Sugar
• 1 tablespoon Salt
• 5 pieces Garlic cloves (smashed)
• 6 sprigs Dill (fresh sprigs)
• 3 pieces Jalapeños (sliced)
• 1 teaspoon Red pepper flakes
• 1 teaspoon Black peppercorns
• 1 piece Habanero pepper (sliced, seeds included)

📝 Instructions

8 steps

1. Wash the cucumbers thoroughly and slice them into spears or rounds, depending on your preference.

2. In a medium saucepan, combine white vinegar, water, sugar, and salt. Heat over medium-high heat, stirring occasionally, until the sugar and salt dissolve completely. Remove from heat and let the brine cool slightly.

3. Prepare four clean glass jars (pint-sized) with lids. Divide the garlic cloves, fresh dill sprigs, jalapeño slices, red pepper flakes, black peppercorns, and habanero slices evenly among the jars.

4. Pack the cucumber slices tightly into the jars, leaving about 1/2 inch of space at the top.

5. Pour the warm brine into each jar, ensuring the cucumbers are fully submerged but leaving about 1/4 inch of headspace at the top of each jar.

6. Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate the jars for at least 24 hours to allow the flavors to develop.

7. For best results, let the pickles ferment in the refrigerator for 3 to 5 days before enjoying.

8. Serve as a spicy side dish, topping, or snack. These pickles will keep in the refrigerator for up to one month.

Nutrition Facts

1 serving (528.9g)

Calories		59
% Daily Value*
Total Fat		0.5 g	1%
	Saturated Fat	0.0 g	0%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		1466 mg	64%
Total Carbohydrate		14.3 g	5%
	Dietary Fiber	2.1 g	8%
	Total Sugars	9.5 g
Protein		1.6 g	3%
Vitamin D		0.0 mcg	0%
Calcium		65 mg	5%
Iron		1.1 mg	6%
Potassium		379 mg	8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17 cal (6.2%%)

Protein: 29 cal (10.8%%)

Carbs: 227 cal (83.0%%)