Pickled Habaneros

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Pickled Habaneros
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It is important that the vinegar ratio not be altered to avoid any potential bacterial growth.

Ingredients


  • 20 to 30 habanero chiles, stems removed
  • 3 cups white vinegar
  • 3 cups water
  • 2 teaspoons coarse kosher salt
  • 3 Mason-type (1-pint) canning jars, sterilized


Instructions


Select habaneros that are fresh, firm, and free of blemishes. Wash in a mild bleach solution (1 teaspoon household bleach to 1 quart of warm water), rinse and allow to dry overnight.

Wearing food-safe gloves and using a sharp paring knife, cut two slits in the top of each chile. Tightly pack the chiles into the sterilized jars.

 

In a medium saucepan, combine the vinegar, water and salt. Bring to a boil and pour over the chiles. Seal the jars and store in a cool, dark place for at least 4 weeks before serving.

Servings
3 jars
Servings
3 jars
Pickled Habaneros
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
It is important that the vinegar ratio not be altered to avoid any potential bacterial growth.

Ingredients


  • 20 to 30 habanero chiles, stems removed
  • 3 cups white vinegar
  • 3 cups water
  • 2 teaspoons coarse kosher salt
  • 3 Mason-type (1-pint) canning jars, sterilized


Instructions


Select habaneros that are fresh, firm, and free of blemishes. Wash in a mild bleach solution (1 teaspoon household bleach to 1 quart of warm water), rinse and allow to dry overnight.

Wearing food-safe gloves and using a sharp paring knife, cut two slits in the top of each chile. Tightly pack the chiles into the sterilized jars.

 

In a medium saucepan, combine the vinegar, water and salt. Bring to a boil and pour over the chiles. Seal the jars and store in a cool, dark place for at least 4 weeks before serving.

Servings
3 jars
Servings
3 jars
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