Easy. Stick some habaneros in with the cukes. Stand back.

Add a bhut in and they are even better. Fire & ice pickles!

Here's one that I've use for several years. It's basically a B&B pickle recipe for Jalapenos, but I've used it for many thick-flesh peppers. Don't see why it wouldn't work for habs also.
FiedlermeisterâÂÂs Bread & Butter Jalapenos
I adapted a bread and butter pickle recipe, sustituting pepper-- mostly jalapenos. They are very tasty and can either be stored in the fridge without processing--they stay crispy-- or proceessed in a boiling water bath for 10 minutes and stored at room temp.
I usually increase the amts for the brine to be sure I have enough to cover the peppers
1 1/2 to 2 lbs peppers sliced 1/4 " thick
2 medium onions sliced thin
6 ice cubes
1/4 cup coarse ( Kosher ) salt
1 cup cider vinegar
1/2 cup sugar
1 Tablespoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon turmeric
In large bowl combine peppers, onions, salt, and ice. Let stand 1 hour tosssing occassionally.
Fill bowl with water and drain vegetables in a colander. Rinse and drain three times to rinse off all salt. Drain well.
In large pan combine vinegar, sugar and spices. Bring to a boil. Add the vegetables and when the liquid barely begins to simmer remove from heat. Transfer to a bowl and let cool to room temperature.
Put in jars with enough brine to cover vegetables and store in the fridge. Ready to eat the next day but I have kept in fridge for many months. really good--crunchy-not too sweet--not too sour.
Enjoy, John A

John,

Your recipe sounds good! Hopefully I have a decent harvest this year and can try it out.