I have a habanero problem. Not the normal addiction issue (although I do loves myself some hab). My dilemma involves gardening. I have more habanero peppers than I know what to do with. With Christmas rounding third base and heading for home, I’m pickling a bunch of them as gifts. Here’s the recipe I’m using from our sister site, Fiery Foods and Barbecue Central.
- 20-30 habanero chiles stems removed
- 3 cups white vinegar
- 2 tsp coarse, kosher salt
- 3 1 pint Mason-style canning jars sterilized
- 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.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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