Pickled Habanero

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

An easy and quick pickle for spicy and sweet habaneros
Prep Time15 mins
Total Time15 mins
Course: Condiment
Cuisine: Retro

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.

21 Comments

  1. 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. 🙂

    1. 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.

      1. 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

  2. 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?

  3. 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

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