Pickled Habanero Peppers

5 from 3 votes

Pickled Habanero Peppers

If you're a fan of bold, spicy flavors, pickled habanero peppers might just become your new go-to condiment. These vibrant peppers pack a punch of heat you can add to recipes or enjoy them on their own as a fiery snack.

Prep Time10

Cook Time5

Chill3

Total Time3 15

Servings:

Calories: 26kcal

Author: Karin and Ken

Ingredients

15-20 habanero peppers seeds removed and sliced
1 cup white vinegar
½ cup sugar
1 tablespoon minced garlic
1 tablespoon coarse sea salt
1 teaspoon mustard seed

Instructions

WARNING! Be sure to wear gloves whenever working with habaneros. Also be sure not to get any of the juice in your eyes.
Pack habaneros into a large jar or two small jars.
Add remaining ingredients to a medium saucepan. Bring to a boil.
Allow mixture to boil for about 3-5 minutes.
Pour hot mixture over peppers.
Allow to cool a bit before covering.
Refrigerate peppers for three days, shaking a couple times each day. This will allow the flavors to blend perfectly.

Video

Notes

Storing: Make sure the peppers are fully submerged in the pickling liquid and they'll last for up to a month in the fridge. These aren't canned so make sure to store them in the fridge.

Wear Gloves: To avoid possible skin irritation and don't touch your face as getting some in your eyes will definitely hurt. Wash your hands immediately after handling.

Ventilation: Due to the spiciness of habanero peppers, the fumes can be overwhelming while you're preparing so make sure the area is well-ventilated or even keep a fan close by in case you need it.

Use Clean Jars: Make sure your jars and lids are clean is crucial to prevent possible bacterial growth during pickling.

Leave Space at the Top: When filling your jars with peppers and pickling liquid, always leave about ½ inch of space at the top to allow for expansion.

Nutrition