The recipe for Jalapeño pickles is almost the same as this one, only the cooking time will take few more minutes because the Jalapeños are thicker that Habaneros. You can use this recipe with other peppers like Serranos, Thai or Hungarian peppers and play around with the addition of vegetables. Here I added carrots, cauliflower and green onions. But zucchini, corn, nopales and green beans could be a good addition too. My younger sister adds cubed potatoes to her pickled peppers and then serves them at parties with an antipasto platter.
NOTE: The Habanero peppers are one of the hottest peppers, but by preparing them this way their spiciness will mellow after a few days.
Makes about 7 cups
20 Habaneros peppers (about 6 ounces)
2 Cups of carrots peeled, and cut into rounds (about 10 ounces)
10 Green onions or 1 1/2 white onion cut in quarters
2 Cups of cauliflower florets. (about 8 ounces)
10 Garlic cloves peeled
1/3 cup olive oil or vegetable oil
1 Cup of a mild vinegar
1 Cup of water
3 Bay Leaves
1/2 teaspoon of Mexican Oregano
1/3 teaspoon Thyme
1/3 teaspoon Marjoram
1 1/2 Tablespoon of se salt
1/2 teaspoon of crushed black peppercorns
6 Allspice berries, crushed
Have all your ingredients ready.
1. First cut a small incision on the side of peppers using a paring knife to avoid having bursting peppers in the middle of the cooking process.
2. Heat the oil in an non aluminum pot in a low flame.
3. Add the Carrots, peppers, cauliflower, green onions and garlic. If using more vegetables add now. Cook stirring frequently for about 7 minutes. Habanero’s skins are tender and cook fast.
4. Add the rest of the ingredients and bring to a boil. Simmer for 10 minutes. Remove from heat and cool.
5. Place in glass jars and keep refrigerated. They last for about 2 months. Or if you prefer to use a canning method then they will last for a year or more.
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