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Pickled Habaneros
One extreme condiment - great on sandwiches and hot dogs
Course
Condiment
Keyword
Habanero Pepper
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
30
servings
Calories
6
kcal
Ingredients
20
habanero peppers
approximately 1/2 pound
1
cup
water
1
cup
white vinegar
1
tablespoon
sugar
1
tablespoon
salt
1
tablespoon
garlic
minced
US Customary
-
Metric
Instructions
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.
Notes
To lessen the chance of chili burn, use kitchen gloves when handling habanero peppers.
Nutrition
Calories:
6
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
234
mg
|
Potassium:
21
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
63
IU
|
Vitamin C:
10
mg
|
Calcium:
2
mg
|
Iron:
1
mg