Habanero Jalapeno Quickle

/ Sides, Veggie / By

This being Veteran’s Day, take a minute and thank those that we have around us who’ve given so much. We thank you today and everyday ??.

National Pickle Day is on November 14th – so I was happy to hold this post for another few weeks. We got a pile of pickling cucumbers from one of MrsForensicBBQ’s co-workers, so I had to put them to some good use. We were gifted the veggie, I packed a jar up to deliver it back as a thank you. Of course, I kept a jar for me.. and while we’re not canning or preserving for long-term, they stay pretty long term in the fridge (not a recommendation due to health, bacteria or whatever else I’m supposed to warn you about.. but you do you).

Really ain’t much to this one because I just really piled it all in a jar. Wasn’t anything too crazy, didn’t really have a game plan other than I like a spicy dill pickle. I dated the recipe below, because as often as I make my quickle (quick pickle) – it’s always something different. You can tell I’m winding down for our holiday break. I’ll see if I can throw some other small posts together for y’all.

Recipe

Quickle and Garlic Prep for this particular day

We also got these cubanelle pepper (i think?) gifted, but I ended up just eating that like raw during the process. I know, classy move.

Quick Pickle: The Quickle.

C’mon now, you know we do spicy around here

Wasn’t kidding when I said I just piled it up in a jar. I sliced the cucumbers into spears, did a rough slice on the jalapenos, and then added in the spice/herbs. The only kind of actual cooking I did was to make a quick brine (vinegar, water, sugar). Equal parts vinegar/water, bring to boil.. dissolve the sugar and let it cool before adding to the jar.

Dill, Jalapeno, Pickling Spice (and later, Garlic)

Load up them jars, reasonably, allowing the ingredients to move around a little bit. When I was getting these all jarred, I forgot the garlic (dumbass). We’re just doing a smashed cloves for it anyway, so wasn’t any big time consuming mistake. Load it all in, give it a shake and put it in the fridge overnight.

The flavors definitely blend better after a few days, but again, check actual food prep recommendations so you ain’t harvesting anything you don’t want to harvest. I personally keep these around for way longer than I’m sure is advised, and I’m still alive.

Let the flavors meld

If you remember, I had dehydrated and made my own habanero blended flakes – so I added a couple grinds to this to really get some heat on there. I love me the taste of habanero, but I knew I wasn’t going to get an overpowering taste in this recipe, just a little bit of a spicy bite.

Quickle Recipe (2022/08 Version)

The Quickle (2022/08)

ForensicBBQ
The quickle is a simple recipe of sliced pickling cucumbers, an easy sugar/salt brine, and then whatever you want. Added the date because I just winged it like usual.
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Ingredients
  

  • 6-8 Pickling Cucumbers
  • 4 Jalapenos
  • 0.5 oz Dill 1 store-bought pack
  • 2 Tbsp Habanero Powder
  • 2 Tbsp Pickling Spice
  • 2 Cups White Vinegar
  • 2 Cups Water
  • 4 Tsp Sugar
  • 2 Tbsp Kosher Salt
  • 4 Garlic Cloves Smashed

Instructions
 

  • Boil up your brine (Equal parts vinegar/water w/ sugar). Stir to make sure sugar is dissolved and remove from heat.
  • Slice up your jalapenos and cukes (spears, slices.. hell, crinkle cut if you're that fancy) and smash your garlic cloves.
  • Load it all into the jar along with your seasonings/spices/herbs.. give the jar a shake (preferred if you put the lid on first ?) and refrigerate overnight.
  • Good to go the next day!
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