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Pickled Habaneros


I was hoping that these would taste like banana peppers but just a little spicier, and they do! This was a great way for me to use up a bunch of the habaneros I got. I can't wait to eat these on sandwiches and salads for the next month or so.

They way you slice them is important to the final outcome. Make sure to take out all the seeds too!

I was only going to do one jar, but my roommate Fiona wanted more so I had her do the rest of the chopping.

Couple cloves of garlic and a little mustard to add flavor.

I poured the hot vinegar over everything and packed it up.

Slice up your habs and stuff them into a jar with a few cloves of garlic and some mustard seed. In a saucepan, heat up a mixture of 1 part water to 3 parts vinegar with a little salt and sugar added. Pour the hot liquid over the peppers. Allow to sit in the fridge for at least a few hours before serving. They are best on the 3rd day but will last for about a month. They probably would last longer but I don't feel comfortable after a month. Plus they are usually eaten within a few weeks at my house anyways.


These look so good! I just made a batch of pickled mild peppers the other day, but I've never gone for the full-on HOT pickled pepper. Hmm...I think I may try with jalapenos or serranos before habaneros, and work my way up. :)

Sweet. Pardon the pun, but your blog has been on fire lately. So much I want to cook here.

How much salt and sugar do you use?

Sooo.... how do you recommend to eat them? Any particular dishes that go well with pickled habaneros? :)

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