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A macro photograph showing the detail and vibrant color of freshly sliced habanero peppers before the pickling process.
FL Recipes

Pickled Habaneros: The Ultimate Guide to Fiery Flavor

An easy and delicious recipe for homemade pickled habaneros. This guide shows you how to create a perfectly balanced, spicy, and tangy condiment that will elevate any dish. Customizable heat and flavor!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 cups
Course: Condiment, Side Dish
Cuisine: American, Mexican
Calories: 15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 10-12 habanero peppers thinly sliced
  • 4 cloves garlic thinly sliced
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tbsp granulated sugar
  • 1 tbsp kosher salt
  • 1 tsp whole black peppercorns
  • 1/2 tsp dried oregano

Equipment

  • 2 Glass Jars with Lids (8 oz)
  • 1 Small Saucepan
  • 1 Kitchen Gloves
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Method
 

  1. Put on gloves. Wash, dry, and thinly slice the habanero peppers into 1/8-inch rings. For less heat, remove seeds and membranes. Thinly slice garlic.
  2. Divide the sliced habaneros, garlic, peppercorns, and oregano evenly between two 8-ounce glass jars.
  3. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a rolling boil, stirring until sugar and salt dissolve.
  4. Carefully pour the hot brine over the peppers in the jars, ensuring they are fully submerged but leaving 1/2-inch of headspace.
  5. Tap jars to remove air bubbles. Seal with lids and let cool to room temperature.
  6. Once cool, move jars to the refrigerator. Wait at least 24 hours before serving for the best flavor.

Nutrition

Calories: 15kcalProtein: 0.5gFiber: 1g

Notes

Safety Tip: Always wear gloves when handling hot peppers like habaneros to prevent skin irritation.
Storage: Keep these quick pickles in a sealed jar in the refrigerator for up to 3 months.
Keyword hot peppers,pickled habaneros,spicy pickles

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