So you like spicy condiments?
Meet your new favorite go-to – that is, if you’re a bold eater. 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 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. In fact, know them before hand if you use chilies often.
If pickled habaneros are just too hot (and they will be for many), there are a lot of delicious options right down the pepper scale. For those that prefer more of medium level of heat, our pickled jalapeños recipe is just perfect. Or, if you’re looking for something even milder, pickled banana peppers are the way to go. They have more of a warm simmer than a spiciness, so most everyone in the family can enjoy them.
- 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.