Are you looking for a pickled habanero pepper recipe? We got it.
There are so many wonderful things that you can pickle. This is why it has become such an obsession in many people’s lives. While cucumbers are the most popular veggie to use if you’re a fan of spiciness you’ve gotta give habaneros a try!
Just like with other kinds of pickle, pickled habanero peppers go with just about every kind of dish that you can think of. You can add pickled habaneros to a burger, any sandwich, and fish. These work as great toppings for all manner of delicious tacos. The ones where they really come into their own are with pork and fish tacos as it gives them a certain zest and freshness that makes the food almost seem Mediterranean or even Arab.
Whenever you crave that vinegary taste, they’re sure to hit the spot and turn your meal into an extraordinary one. You simply won’t be able to believe that you’ve been missing! This serves as a great opportunity to experiment more in the kitchen and expand upon your palate with more Latin flavor tones.
In Mexico, you can find pickled habaneros at the store with names like Chiles en Escabeche and Chiles Encurtidos. To get the best taste, you should prepare them yourself at home to make sure that you do have the freshest product possible in the end. And the best part is that it is so easy how to pickle habaneros, and it requires very little effort and time.
Step By Step Instructions For The Habenero Pepper Recipe
Ingredients
- 20 whole habanero peppers, or half a pound (whichever comes first)
- A cup of white vinegar
- A cup of water
- A tablespoon each of sugar and salt
- Two cloves of garlic
Equipment
- Knife
- Saucepan
- Glass jar
- Refrigerator
Step 1: Wash the peppers
Wash the habanero peppers and with a knife cut off the top of each habanero and discard them. Now, if you would like to experience the fury of the habanero in full you can leave the rest as it is, but if not you should remove the seeds and the membranes.
Step 2: Cut the habaneros
At this point, you’re ready to slice up the habaneros into their ultimate sizes. You can do this by cutting them into thin slices, or the more popular way, by cutting them into fun rings. Drop them into the jar.
Step 3: Cook ingredients
Heat up the saucepan over a medium heat. Cut the garlic into minced pieces. Add them into the saucepan along with the vinegar, water, sugar, and salt. When these ingredients come to a boil remove the pan from the heat source.
Step 4: Pour mixture in jar
Take this mixture and carefully and slowly pour it over the peppers in the jar. Once you’ve done this, let it all sit at room temperature.
Step 5: Cool the habanero peppers
Once it has cooled completely, seal the jar tight and put it in the refrigerator. At this point, it’s just a waiting game. They should be ready to eat in about 3 to 4 weeks.
Time and Servings
Preparation: 2 hours
Cooking: 20 minutes
Servings: 10
Tips And Tricks Fro A Great Pickled Habanero
To make sure that you don’t experience any chili burn, you shouldn’t touch the peppers directly. So it is strongly recommended that you use kitchen gloves.
It’s quite common to add in other vegetables as well. Popular additions include carrots, green onions, and cauliflower, but you can also add in cactus, corn, and zucchini as well. If you’re a big fan of pickling, you’re encouraged to try out different combinations until you find something that truly appeals to the palate of you and your loved ones.
Each region has its own version of these pickled habaneros. For example, people in Yucatan mix fried red onions with habaneros in similar quantities in a jar. It´s no wonder as Yucatecos add habaneros to many of their most popular dishes such as cochinita pibil.
For a sweeter taste, you can also add in honey. While some people don’t like it as much as just using sugar as it does neutralize the flavor a bit, it does offer up a charming countryside charm to it.
If you’re interested in using the pickled mixture for cooking atop a pan, you can add olive oil directly on top of everything in the jar before eagling it. This is a great way to elaborate the flavor of your cooking oil. Just think, if you make hamburgers with this picked mixture they are sure to be more delicious in a tangy sort of way that you might just fall in love with.
Conclusion
If you already love the taste of banana peppers, but would simply like something that packs more of a punch, this is a great route to take! They go great with any number of sandwiches and salad combinations that you already enjoy in your daily life.
Keep in mind that, because of the level of spiciness that habaneros have, pickled habanero pepper isn’t for everyone. You should make sure that those who aren’t accustomed to spice, don’t eat too many at a time. This rings especially true when it comes to kids who may be allured by the lovely colors and neglect to ask if they can try a habanero.
In Mexico, the most common pepper to pickle is the Jalapeño and thus you can find it at most any taco stand and neighborhood Mercado in bulk.
So give this simple recipe a try and find out about the latest interesting places that pickling has gone to. You never know. You might just love this way of eating spicy peppers so much that you try plicking more than just habaneros.
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Habenero Pepper Recipe
Equipment
- Knife
- Saucepan
- Glass jar
- Refrigerator
Ingredients
- 20 whole habanero peppers or half a pound (whichever comes first)
- 1 cup of white vinegar
- 1 cup of water
- 1 tablespoon each of sugar and salt
- 2 cloves of garlic
Instructions
- Wash the habanero peppers and with a knife cut off the top of each habanero and discard them. Now, if you would like to experience the fury of the habanero in full you can leave the rest as it is, but if not you should remove the seeds and the membranes.
- At this point, you're ready to slice up the habaneros into their ultimate sizes. You can do this by cutting them into thin slices, or the more popular way, by cutting them into fun rings. Drop them into the jar.
- Heat up the saucepan over a medium heat. Cut the garlic into minced pieces. Add them into the saucepan along with the vinegar, water, sugar, and salt. When these ingredients come to a boil remove the pan from the heat source.
- Take this mixture and carefully and slowly pour it over the peppers in the jar. Once you've done this, let it all sit at room temperature.
- Once it has cooled completely, seal the jar tight and put it in the refrigerator. At this point, it's just a waiting game. They should be ready to eat in about 3 to 4 weeks.
