So you like spicy condiments?
Meet your new favorite go-to. Pickled habaneros pack a wallop of heat with that wisp of fruitiness that makes them oh so tasty. Try them wherever you’d use pickles. They turn a plain burger into something with serious attitude. Or use them instead of pickled pepperoncini on your next Italian sandwich to enjoy a little extreme eating. They even work as a pickled topper with big bite for fresh fish.
Note – it’s important to wear kitchen gloves with any hot pepper recipe, but with chilies with habanero heat and above it’s critical. If you experience chili burn, look to one of these solutions.
- Cut the tops off of the habanero peppers. Leave the seeds and membrane in place for hotter pickled habaneros, or remove them to reduce heat.
- Slice the habaneros into either thin slices or rings, and place the chilies into a mason jar.
- In a saucepan over medium heat, combine the white vinegar, water, sugar, salt, and garlic. Bring the mix to a quick boil, then remove from the heat.
- Slowly pour the vinegar mix over the habanero peppers, then let the jar sit at room temperature uncovered until the liquid cools.
- Once cooled, seal the jar with its lid, then refrigerate.