Pickled Habaneros

If you're a fan of spicy food, pickled habanero peppers are a must-try addition to your culinary arsenal. These hot peppers bring a burst of flavor and heat to any dish, making them a versatile and flavourful addition to sandwiches, burritos, and even your best burgers.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Servings: 3 Jars

Calories: 60 kcal per serving

Ingredients

16–20 - habanero peppers
1 cup - white vinegar
1 cup - water
1 tsp - salt
1 tbsp - honey
3 cloves - garlic

Instructions

Wash and dry the habanero peppers.
Slice them into thin rings and remove all the seeds.
Make a brine by combining equal parts water and white vinegar in a small saucepan. Add salt and honey.
On medium-high heat, bring the brine to a boil, stirring until the salt and honey are fully dissolved.
Pack the sliced peppers into clean, sterilized glass jars.
Add optional flavor enhancers like garlic cloves, peppercorns, and fresh herbs to the jars.
Place the jars in the sink and carefully pour the brine over the peppers.
Use a utensil to remove any air bubbles and ensure the peppers are fully submerged in the brine.
Seal the jars with lids and let them cool to room temperature.
Store the jars in the refrigerator and wait at least a week before serving.

Nutrition