Pickled Habanero Peppers Recipe
I have been doing some Pepper Pickling these days taking advantage that this is a great time of the year to get your hands on the best produce. It could be that you grow your own or pick them at the farmers market. Today, I am happy to be able to find so many varieties of peppers, not only from México but also from other countries.
In México, the Pickled Jalapeños are commonly sold at supermarkets in cans and by a large number of brands. They are also called “Chiles Encurtidos”, or “Chiles en Escabeche”.
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.
How to make Habanero Peppers Recipe
SALTAR A LAS INSTRUCCIONES COMPLETAS
Instructions:
Have all your ingredients ready.
- 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. (Please check the ingredients list below)
- Heat the oil in a non-aluminum pot in a low flame.
- 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.
- Add the rest of the ingredients and bring to a boil. Simmer for 10 minutes. Remove from heat and cool.
- 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.
PICKLED HABANERO PEPPERS RECIPE
Ingredients
- 20 habanero peppers about 6 ounces
- 2 cups carrots, peeled and cut into rounds (about 10 ounces)
- 10 green onions or 1 ½ white onion cut in quarters
- 2 cups cauliflower florets. about 8 ounces
- 10 cloves garlic, peeled
- 3 tablespoon olive oil or vegetable oil
- 1 cup mild vinegar
- 1 cup of water
- 3 bay leaves
- ½ teaspoon of Mexican oregano
- ⅓ teaspoon thyme
- ⅓ teaspoon marjoram
- 1 ½ tablespoon of se salt
- ½ teaspoon of crushed black peppercorns
- 6 Allspice berries crushed
Instructions
- Have all your ingredients ready.
- 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.
- Heat the oil on a medium size pot at a low heat.
- Add the Carrots, peppers, cauliflower, green onions, and garlic. Cook stirring frequently for about 7 minutes. Habanero’s skins are tender and cook fast.
- Add all the rest of the ingredients, and bring to a boil. Simmer for 10 minutes. Remove from heat, and cool.
- Place in glass jars and keep refrigerated. They last for about 2 months. Or if you prefer to use a presurre cooker canning method then they will last for a year or more.
Notes
Nutrition
¡Buen provecho!
Sharing this post with Full Plate Thursday and Season with Spice.
Mely,
More recipes:
Tacos de Alambre
Pickled Bird Peppers
Miz Helen
Hi Mely,
It is so good to see you today. Your Pickled Peppers look so "Hot" and delicious! My eyes are watering and I can't wait to try this recipe, it looks awesome! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come back soon!
Miz Helen
Karen
I just made some pickled carrots the other day. I love the idea of using potatoes in this - what a great idea. And the cauliflower.... why have I not put cauli in mine?? Good recipe, Mely!
MyCookingTime
Mmmmm gracias Mely, me llevo la receta!
Cuando voy a Tampico, Tamps. ahí aprovecho para traerme la red de habaneros pues es muy barato por allá y los preparo en rebanadas para acompañar los tacos:
Chiles habaneros en rodajas
Cebolla fileteada
Vinagre blanco
Orégano
Lo dejo fermentar mínimo 1 día pero entre más... mejor y listo para acompañar unos taquitos de bistek mmm
Corey
These taste delicious chopped up and put in ground beef for habanero burgers and also in pico de gallo in place of the jalapenos or serranos.
Corey
These taste delicious chopped up and put in ground beef for habanero burgers and also in pico de gallo in place of the jalapenos or serranos.
Mely
You are absolutely right Corey. Have you them in Hot dogs? In Chetumal, Quintana Roo, MX., some street vendors offer the hot dogs with a sauce made out of Habaneros, garlic and oil. It sures take the Hot dog to a new level.
Keep cooking and thank you for your comment.
Mely
Heidi
I'm going to add radish to mine as well! If I'm going to can them, should I cook them for less time on the stove top?
mmartinez
Hello Heide,
You can follow the recipe as indicate and use it for canning too.
Glenda
So when canning are you using water bath or pressure cooking ? which one and for how long? if pressure method what is the pound pressure?
mmartinez
Hello Glenda,
we only place them in the clean glass jar and close them tightly. No need to make all the canning process. The vinegar will help preserve the peppers.
Casey
I made this recipe tonight. I HOPE the Habaneros did not turn out too mushy as I used a lid when simmering.
In a few days, I will give another update.
Shout out to Chile Pepper Institute for the Caribbean Habanero Seeds!!
Thanks, Casey