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Habanero Pickles

“Searsucker started in San Diego. Last fall, we opened in Scottsdale, and this month, we’re coming to Austin. It’s social dining: All three locations have an open kitchen, a DJ booth, and couches right in the middle of the dining room. I love pickles, and while I was creating the original menu, I played around with a ton of recipes. I’ve always been scared of habaneros, but I thought that with enough vinegar and sugar, I could tame them, and it worked. The coriander adds a little bit of a Southwest feel. They’re great in Bloody Marys or on a charcuterie platter. I also love to put them in BLTs and chicken salad.”

Who Brian Malarkey, executive chef
Where Searsucker 

Ingredients:

2 cups white vinegar

1½ cups water

1½ cups sugar

4 garlic cloves, halved 

1 tablespoon coriander seeds

2 habanero peppers, halved

4 Persian cucumbers 

1 pinch sea salt

Directions:

1. Bring all ingredients except cucumbers and salt to a boil. Reduce heat and simmer 5 minutes. 

2. In a clean glass container, submerge cucumbers in the hot liquid. Cover and refrigerate for a minimum of 3 days. To serve, slice, then sprinkle with sea salt.