Anyone who knows me knows I love a little sweet with my heat, which is why I love making these pickled habanero peppers. They pack a punch of habanero heat in every bite, but the added sugar and the pickling process tone them down just a bit.
If you love a nice, hot addition to your meals, then these pickled habaneros are for you. They have the classic heat and flavor of habanero peppers along with a slightly sweet tang thanks to the sugar I use in the pickling blend I pickle the peppers in.
Why You'll Love This Recipe
- It only uses a handful of simple ingredients.
- It's an easy recipe that anyone can make.
- It packs a slightly sweet punch of heat in every bite.
- It's a delicious addition to almost any meal and is especially good with Mexican dishes and BBQ.
Wear gloves while working with hot peppers and NEVER, EVER touch your face or eyes.
This recipe only uses a handful of simple ingredients that you can easily find at any grocery store. Everything you need is just a quick trip to the store away.
- Habanero peppers, seeds removed and sliced
- White vinegar
- Minced garlic
- Coarse salt
- Mustard seed
Making these pickled habanero peppers is super easy. It only takes a few minutes and a few simple steps, and it's so simple that even beginners can make it.
1: Pack habaneros into a large jar or two small jars.
2: Bring the remaining ingredients to a boil on the stove.
3: Pour the pickling juice over the peppers.
4: Cover and refrigerate for 3 days, shaking a couple of times a day. Enjoy!
Substitutions and Variations
- You can use this recipe to pickle your favorite hot peppers.
- You can use fresh or jarred minced garlic.
- For hotter pickled peppers, leave the seeds intact.
- Measuring cups and spoons
- 2 medium jars or 1 large jar
- Liquid measuring cup
Store these pickled habanero peppers in the refrigerator in a glass jar with a tight-fitting lid for up to 3 weeks.
What to Serve with Pickled Habanero Peppers
Serve these delicious peppers as a snack or with your favorite meals. Their sweet and hot flavor pairs well with beef, chicken, or pork, and they even work with some seafood recipes.
- Let the peppers cool before adding them to the refrigerator.
- Be sure to shake the container a couple of times a day while the peppers pickle to ensure the flavors meld well.
- Always wash your hands when working with hot peppers and NEVER touch your face.
Habaneros are quite hot. They can reach as high as 350,000 Scoville units which is 100 times hotter than a jalapeno pepper.
Pickling hot peppers can reduce their heat level somewhat, but they will remain very hot.
Pickled habanero peppers are hot and citrusy with a spicy bite. The sugar added to the pickling mix helps balance out the heat and add a touch of sweetness.
More Recipes with Pickles
- 15-20 habanero peppers, seeds removed and sliced
- 1 cup white vinegar
- ½ cup sugar
- 1 tbsp minced garlic
- 1 tbsp coarse salt
- 1 tsp mustard seed
- 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.
Amount Per Serving Calories 23Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 196mgCarbohydrates 5gFiber 0gSugar 4gProtein 1g
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