Homemade Pickled Habanero Recipe

Ingredients:

20 habanero

2 c vinegar

1 c water

1/2 c sugar

1 tbsp kosher salt

1 tsp cumin seeds

1 oregano stem

1 stick cinnamon, crushed

Tools needed:

Measuring cups

Measuring spoon

Pint size mason jar with lid

Stock pot

How to make it:

Rinse habaneros under cold running water, let air dry on a clean towel.   Pull stems off and cut habaneros into 1/4 inch thick slices.  Inspect inside the habanero to ensure no seeds are discolored and the inside of the pepper is not rotten.  The freshest peppers you can get will have best results.

Place all ingredients except the pepper slices into a stock pot.  Place on high heat and bring up to a boil.  Reduce heat and add habaneros.  Simmer for 2 minutes, turn off the heat and place lid on stock pot.  Let steep in the hot liquid for 10 minutes.

Add all of the ingredients into a pint size mason jar.  Let cool to room temperature.   Place lid on the jar and refrigerate the peppers.  For best results, let sit in refrigerator for 1 day before trying, of course the pickled peppers are ready to eat as soon as they’re cool enough to handle.

This will keep in the refrigerator for 3 months. But, I doubt you’ll have them for that long!

Enjoy

Logan