Pickled Habaneros

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orange-habanero-yucatan
Pickled Habaneros
Print Recipe
Don't mess with the vinegar ratio. Unless, of course, you like unhealthy bacterial growth in your food.
Servings
20+ servings
Servings
20+ servings
orange-habanero-yucatan
Pickled Habaneros
Print Recipe
Don't mess with the vinegar ratio. Unless, of course, you like unhealthy bacterial growth in your food.
Servings
20+ servings
Servings
20+ servings
Ingredients
Servings: servings
Instructions
  1. 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.
  2. 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.
  3. 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.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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