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Marissa Bolden

Sun Tea–Style Black Tea & Habanero Quick Pickles

Inspired by the slow, gentle extraction of sun tea, these black tea–habanero brined cucumbers are crisp, savory, and quietly bold.
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Prep Time 10 minutes
Ingredients Method

Ingredients
  

  • 1 cucumber sliced
  • 1 habanero halved
  • 3/4 cup white vinegar
  • 2 cups water
  • 2 black tea bags
  • 1/4 cup soy sauce
  • 1 teaspoon sugar

Method
 

  1. In a wide-mouth mason jar, combine the soy sauce and sugar.
  2. Add the halved habanero, then tightly pack in the sliced cucumber.
  3. Place the black tea bags on top of the cucumbers.
  4. Pour the white vinegar over the tea bags, then fill the jar with water until all ingredients are submerged (you may not need all 2 cups).
  5. Seal the jar with a lid and gently shake to combine the liquids.
  6. Allow the jar to sit for one hour at room temperature, shaking once or twice as the tea starts to darken the liquid.
  7. Refrigerate the pickles overnight. They are best served the following day.