Ingredients
4-5 pickling cucumbers
3 cups water
3/4 cups distilled white vinegar
3/4 cup SUE BEE® Hot Honey
1 tsp whole mustard seed
2 tbsp Kosher salt
2 habanero peppers, stem removed, cut into fourths
2 garlic cloves, peeled
2 tsp whole white peppercorn
Directions
In a medium sauce pot, combine water, vinegar, hot honey, mustard seed, and Kosher salt. Bring to a low simmer, stirring until all ingredients (except mustard seed) are dissolved. Remove from heat and allow to cool.
In the bottom of two 16 ounce mason jars, place habanero peppers, garlic, and peppercorns, dividing evenly.
Cut cucumbers according to preference, divide evenly in mason jars.
When cooled, divide liquid evenly into the jars.
Place lids on jars and store in refrigerator.
The amount of time it will take to pickle depends on the size of the cut cucumbers, thinner slices can take around 10 days while thicker cuts can take up to 1 month.
