We're big pickle eaters over here, and love a good stack of bread n' butter chips with our sammies.
I developed this spicy version with dill because we like it spicy over here too! These are not super sweet and are sweetened with maple syrup. You can use sugar if you prefer. When the habaneros are ripe I use fresh and slice them thinly, but for now, I added some of our ground dried chili peppers. I also don't add a ton of salt, like most pickle recipes. If you want a saltier pickle, add more to your taste.
For small batches, Iike this recipe, I make refrigerator pickles, which are just stored in the fridge and last up to 3 months. You can double/triple/quadruple this recipe for larger batches and can them in a boiling water bath for longer shelf stable storage. Both methods are detailed in the recipe below.
Next on the summer pickling regime are beets! So stay tuned for that recipe coming soon. Ahh, I love summer so much!