Quick Pickled Habaneros
An easy and quick pickle recipe to make spicy and sweet habaneros with a guide for adjusting and making it your way!
Servings: 16 ounce jar
Calories: 12kcal
Ingredients
- 15 habaneros seeds removed, sliced thin
- 1.5 cups distilled vinegar
- 0.5 cups water
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 2 cloves garlic
- 1 teaspoon mustard seed
Instructions
- The ingredients above at approxamate and for a 16 oz jar. The more you make these, the more you will want to adjust it to your personal tastes.
- Find the jar (or jars) you will be using to hold the habaneros, and fill it with 3 parts vinegar and 1 part water. Pour the liquid from the jar into a pan and bring it to a simmer. Stir in about a tablespoon of sugar and 3/4 teaspoon of salt for every 16 oz jar
- Put the habaneros into the jar (or jars) and add in 2 cloves of garlic, sliced in half, and about a tablespoon of mustard seed to each jar. 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.
Nutrition
Calories: 12kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.05g | Sodium: 111mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 14mg | Calcium: 4mg | Iron: 0.1mg