Here’s a super simple recipe that sweetens that habanero heat, creating a yummy, sweet and spicy snack or condiment.
This recipe can really be used for any hot pepper that you’d like to make into a sweet and spicy masterpiece. Great on sandwiches or enjoying on their own!
Sometimes I’ll add in some red onions. You can add them or leave them out. Totally up to you.
I recommend using gloves when chopping any peppers. Pepper oil can be difficult to get off your skin.
So, why do we pickle foods?
Back in the day, pickling was used as a way to preserve food for out-of-season use and for long journeys, especially by sea.
Even though pickling is no longer a necessity for most, the practice has enjoyed a recent boon from chefs and foodies alike. And with good reason— it can add an acidic punch to your dishes and it’s easy to do.
Pickling changes food taste and texture in many interesting, and yummy ways!
When doing any kind of canning, you’ll need to make sure the jars are sterilized.
When I pickle peppers, they are consumed right away and stored in the fridge, so I don’t always do the entire canning sealing process.
I simply wash jars and lids with hot, soapy water. Then boil the jars in a large pot, covered with water, for 10 minutes.
Use tongs when handling hot sterilized jars. If you plan on doing a lot of canning, a canning jar lifter will make this job much easier.
I used to use regular tongs only to have the jars slip out of the tongs, which can create a mess, or even a burn hazard due to the boiling water splashing.
Also se sure the tongs are sterilized by dipping the ends in boiling water for a few minutes. Keep the jars in the hot water until they are ready to be filled.
If you’re wanting to store these for months unopened for later consumption, you’ll want to follow the USDA’s Complete Guide to Home Canning.
This resource is for people canning for the first time or for experienced canners wanting to improve their canning practices. The information is based on research conducted by the National Center for Home Food Preservation in cooperation with USDA’s National Institute of Food and Agriculture.
Properly sterilizing and sealing prevents the growth of undesirable bacteria, yeasts, and molds.
You know that ‘pop’ sound you hear when opening a jar of pickles? That’s the sound of a good vacuum, which forms a tight seal keeping liquid in and air and microorganisms out.
While the jars are being sterilized, using gloves, slice the Habaneros into rings, removing seeds.
Pack the sliced Habaneros (and red onions, if using) into a sterilized mason jar.
I had more red onions than Habaneros while making this batch, so your jar may have far more, or even be all, Habaneros.
Add in the mustard seeds.
Sweet & Spicy Pickled Habaneros
- Sliced Habanero Peppers 15 - 20 for 1 jar
- 1 Cup White Vinegar
- 1 Cup Sugar
- 1 Tsp Mustard Seeds optional
- Sliced red onions to top off optional
- Slice your habaneros into rings, removing seeds.
Pack the sliced habaneros (and red onions if using) into a sterilized mason jar.
- Throw in the mustard seeds.
- Place vinegar and sugar in a pot and bring to a boil.
- Once sugar is dissolved pour brine on peppers leaving ½" of space at the top.
- Close the lid and let cool down.
- Once cool refrigerate.
- Feel free to enjoy after an hour or if you wait a couple of days they will be even better.
If you make this, be sure to share it with all the fans!
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