Pickled Habanero Peppers

If you want to make a seriously spicy pickled pepper recipe, make these refrigerator pickled habanero peppers! They’re tangy and fruity with an addictive level of heat.

this RECIPE

If you want something a little less spicy, try these quick pickled jalapenos or this cowboy candy recipe.

Pickled Habanero Pepper Ingredients

• Habanero Peppers: Wether they’re classic orange habaneros, yellow or red, the fresher your peppers the better!
• Apple Cider Vinegar: I love the fruity taste of apple cider vinegar for these pickled peppers, but both white vinegar and rice vinegar can work as a substitute.
• Mustard Seeds: These are essential! With vs. without makes a big difference in overall taste.
• Salt: Pickling salt or classic Kosher salt.
• Sugar: Granulated white sugar.

(You may also like: Spicy Pickled Egg Recipe)

How to Make Pickled Habanero Peppers

1. Prep the Habanero Peppers. Slice the habanero peppers (wear gloves) and pack into a jar.
   
2. Make the Brine. Simmer vinegar, salt, sugar, and mustard seeds until dissolved.
   
3. Pour the Brine Over Habaneros. Pour hot brine over peppers, seal, and let cool. Refrigerate at least 72 hours (best after about a week).
   

Pickled Habanero Recipe Variations

• Add 1 small white onion: White onions + habanero peppers are perfect when pickled together! Just throw a small onion thinly sliced into your jar with your other ingredients.
• Add 2-3 sliced jalapeno peppers: This may sound a bit weird, but it can be nice to have something for everyone (with all heat tolerances) in the same jar. Keep in mind though, that the jalapenos will still be hotter because they are pickled with the habaneros.
• Add 3-5 cloves garlic: Some people don’t love garlic, but if you do, you can’t go wrong with adding peeled fresh garlic cloves for that garlic hit!

P.S. If you love pickling peppers, you’ll also love this sweet pickled bell pepper recipe. Or if you want something less sweet (but with an additive bitter bite), try these pickled pepperoncini peppers.

Pickled Peppers Recipes

Pickled Pepperoncini Peppers

Pickled Peppers Recipes

Pickled Bell Peppers

Refrigerator Pickled Habanero Peppers

If you want to make a seriously spicy pickled pepper recipe, make these refrigerator pickled habanero peppers! They're tangy and fruity with an addictive level of heat.

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

Servings: 18

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Equipment

• ▢
  1 small 8oz jar

Ingredients 

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• ▢ 8 habanero peppers
• ▢ 2/3 cup apple cider vinegar
• ▢ 1 tsp mustard seeds
• ▢ 1 tsp salt
• ▢ 1 tsp sugar

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Instructions 

• Slice the habanero peppers wearing the gloves.
• Pack the peppers into a jar.
• To make the brine, add the vinegar, salt, sugar and mustard seeds to a saucepan.
• Bring to a simmer over medium heat.
• Cook until the sugar and salt dissolves.
• Pour the hot brine over the peppers, leaving 1/2″ of headspace.
• Close the jar with a nonreactive lid.
• Allow to cool completely then refrigerate until needed.

Notes

Allow the peppers to pickle for at least 72 hours before eating, preferably around 1 week to allow enough time to be fully pickled.

Nutrition

Calories: 39kcalCarbohydrates: 8gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.04gSodium: 130mgPotassium: 22mgFiber: 0.1gSugar: 1gVitamin A: 42IUVitamin C: 6mgCalcium: 2mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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