Here’s a super simple recipe that sweetens that habanero heat, creating a yummy, sweet and spicy snack or condiment. This recipe is for a 1 pint size jar.

This recipe can really be used for any hot pepper that you’d like to make into a sweet and spicy masterpiece. Great on sandwiches or enjoying on their own!

Sometimes I’ll add in some red onions. You can add them or leave them out. Totally up to you.

I recommend using gloves when chopping any peppers. Pepper oil can be difficult to get off your skin.

If you do find yourself with fiery hands or, even worse, eyes check out my article about how to stop the hot pepper burn on your hands or in your eyes.

So, why do we pickle foods?

Back in the day, pickling was used as a way to preserve food for out-of-season use and for long journeys, especially by sea.

Even though pickling is no longer a necessity for most, the practice has enjoyed a recent boon from chefs and foodies alike. And with good reason— it can add an acidic punch to your dishes and it’s easy to do. 

Pickling changes food taste and texture in many interesting, and yummy ways!

When doing any kind of canning, you’ll need to make sure the jars are sterilized.

When I pickle peppers, they are consumed right away and stored in the fridge, so I don’t always do the entire canning sealing process.

I simply wash jars and lids with hot, soapy water. Then boil the jars in a large pot, covered with water, for 10 minutes. 

Use tongs when handling hot sterilized jars. If you plan on doing a lot of canning, a canning jar lifter will make this job much easier.

I used to use regular tongs only to have the jars slip out of the tongs, which can create a mess, or even a burn hazard due to the boiling water splashing.

Keep the jars in the hot water until they are ready to be filled.

If you’re wanting to store these for months unopened for later consumption, you’ll want to follow the USDA’s Complete Guide to Home Canning.

This resource is for people canning for the first time or for experienced canners wanting to improve their canning practices.  The information is based on research conducted by the National Center for Home Food Preservation in cooperation with USDA’s National Institute of Food and Agriculture.

Refer to the USDA’s Complete Guide to Home Canning here.

Properly sterilizing and sealing prevents the growth of undesirable bacteria, yeasts, and molds.

You know that ‘pop’ sound you hear when opening a jar of pickles? That’s the sound of a good vacuum, which forms a tight seal keeping liquid in and air and microorganisms out.

While the jars are being sterilized, using gloves, slice the Habaneros into rings, removing seeds.

Pack the sliced Habaneros (and red onions, if using) into a sterilized mason jar.

I had more red onions than Habaneros while making this batch, so your jar may have far more, or even be all, Habaneros.

Add in 1 teaspoon of mustard seeds per jar, if you happen to be making more than a single jar.

Place vinegar and sugar in a pot and bring to a boil. Once the sugar is dissolved, pour this hot brine into the jar covering the peppers. Using an extra wide mouth funnel for this will make this process much easier. You’ll want to make sure the funnel has been sterilized as well.
 
Leave about ½” of space at the top of the jar. Close the lid and let cool down.
 
I flip the jars over a couple times while they are cooling to mix everything around. 
 
Once cool, pop them into the refrigerator. 
 
Feel free to enjoy after an hour, or if you wait a couple of days, they will be even better.

 

Print

Sweet & Spicy Pickled Habaneros

Prep Time 15 minutes
Cook Time 2 minutes
Total Time 20 minutes

Ingredients

  • Sliced Habanero Peppers 15 - 20 for 1 jar
  • 1 Cup White Vinegar
  • 1 Cup Sugar
  • 1 Tsp Mustard Seeds optional
  • Sliced red onions to top off optional

Instructions

  1. Slice your habaneros into rings, removing seeds.

  2. Pack the sliced habaneros (and red onions if using) into a sterilized mason jar.

  3. Throw in the mustard seeds.
  4. Place vinegar and sugar in a pot and bring to a boil.
  5. Once sugar is dissolved pour brine on peppers leaving ½" of space at the top.
  6. Close the lid and let cool down.
  7. Once cool refrigerate.
  8. Feel free to enjoy after an hour or if you wait a couple of days they will be even better.

If you make this, be sure to share it with all the fans!

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