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Champagne Vinegar Habanero Pickles

Champagne Vinegar Habanero Pickles

Ingredients for Champagne Vinegar Habanero Pickles:
2 pounds fresh, small, firm pickling cucumbers
1 fresh habanero pepper sliced in half
5 cloves fresh garlic
3" sprig fresh dill
1 cup Champagne vinegar
1 cup A-Premium White Balsamic
2 cups filtered water
1/4 cup kosher salt
1 tablespoon pickling spice mix

Products You Will Need:
A-Premium White Balsamic Vinegar
Champagne Vinegar

Cooking Instructions:
Arrange 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.

In a medium sauce pan set over medium-high heat, heat French Champagne Vinegar, A-Premium White Balsamic vinegar, pickling spice, salt, and water to a simmer.

Pour hot liquid over the pickels, making sure the liquid comes above the pickles and allow to cool to room temperature. Refrigerate your Champagne Vinegar Habanero Pickles for a minimum of 7 days before eating to allow the brine to penetrate the cucumbers. Flavor will improve over time. Keep refrigerated.

Cooking Time: 5-10 min
Servings: 6-8

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