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Pickled Habaneros
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Pickled Habaneros

One extreme condiment - great on sandwiches and hot dogs
Course Condiment
Keyword Habanero Pepper
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 30 servings
Calories 6kcal


  • 20 habanero peppers approximately 1/2 pound
  • 1 cup water
  • 1 cup white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 tablespoon garlic minced


  • 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.



To lessen the chance of chili burn, use kitchen gloves when handling habanero peppers.


Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 234mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 10mg | Calcium: 2mg | Iron: 1mg