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.
These are quick pickled habaneros and the recipe doesn’t have amounts because I wanted it to be scalable. It is very forgiving, so don’t worry about getting things exact, and feel free to add other herbs or spices if you want! Just don’t skimp on the salt! If you are looking for true canned or fermented pickled habaneros, try this guide!
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.
Quick Pickled Habaneros
Ingredients
- habaneros seeds removed, sliced thin
- distilled vinegar
- salt
- sugar
- garlic
- mustard seed
Instructions
- Find the jar you will be using to hold the habaneros, and fill it with 3 parts vinegar and 1 part water. Pour the liquid into a pan and bring it to a simmer. Stir in a few decent sized pinches of sugar and salt.
- Put the habaneros into the jar and add in a few cloves of garlic and about a half teaspoon of mustard seed. Pour the hot liquid over the peppers.
- Cover and 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 for me, I don't keep anything longer than a month if it isnt preserved the traditional way.
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. 🙂
I also pickle other chillis, Thai hot and cayennes. However, I am currently growing habaneros and looking forward to pickling and eating them in a few weeks time. I would ask one question – why remove the seeds? I cook chilli-con-carne, many Indian and Thai curries and make salsa but I’ve never removed the seeds from chillis.
you take the seeds out if you want it more mild! For me, habaneros are just a little too hot so I take out most of the seeds so it can still be spicy but have lots of flavor
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?
Really just a couple pinches of each per jar…
Sooo…. how do you recommend to eat them? Any particular dishes that go well with pickled habaneros? 🙂
How much sugar and salt and mustard per batch in each jar
How much sugar and mustard seed per jar
How much sugar, salt and mustard seeds? ASAP
Agreed. How much sugar, salt, and mustard seed?
Sincerely
I love the fruitiness of Halepeno, but they’re too hot for me to eat, even after seeding and de-veining them.
will Pickling them help to reduce some of that incredible heat?
Unfortunately not really! They are still super hot.
Sounds fantastic. I cant wait to try this. My friend gives me fresh habs from his garden by the daily dozen. Yay!
Can you can them.
I want to know too…l have a lot
I plan to can habernos and Carolina Reapers that my husband grew in buckets this summer. Sweet and spicy is the way to go.
Can this be canned…how to process this? I have about a half a bushel
How long do they last without boiling ..?
Where is the recipe? There are no measures for the ingredients.
Your name of “Food in My Beard”…IS GROTESQUE !!!
INSTANTLY REPLUSIVE!!!
I read not a SINGLE WORD of your recipe!!!
ONLY to leave my comment!!!…Mark J