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!
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
- habaneros seeds removed, sliced thin
- distilled vinegar
- mustard seed
- 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.