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Pickled Habaneros
These fiery pickled habanero peppers are bold, fruity, and full of heat. Perfect for adding spice to tacos, chili, salsas, and more.
👥 16 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Prepare peppers: Wash peppers and wear gloves. Cut off the tops, and remove seeds and membranes. Leave whole or slice as desired.
2
Pack jar: Place garlic (if using) in the bottom of a sterilized pint jar. Pack with peppers, leaving ½ inch headspace.
garlic (sliced thin (optional))1 clove
3
Make brine: Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, then reduce to a simmer.
4
Fill jar: Pour hot brine over peppers, leaving ¼ inch headspace. Remove air bubbles and adjust headspace if needed.
5
Seal & process: Wipe jar rim, apply lid and ring, and process in a boiling water bath for ⏱️ 10 minutes (pints/half-pints) or ⏱️ 15 minutes (quarts). Add ⏱️ 5 minutes if above 6,000 feet in elevation.
6
Cool & store: Let sit for 12–⏱️ 24 hours. Check seals, label, and store in a cool, dark place. Wait 2-3 weeks before opening for best flavor.
Nutrition Facts
calories
21 kcal
fat Content
0.2 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
77 mg
protein Content
1 g
carbohydrate Content
4 g
saturated Fat Content
0.02 g
unsaturated Fat Content
0.11 g
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