Description
Learn how to make sweet and spicy pickled habanero peppers. This recipe is perfect for canning and preserving your hot peppers.
Ingredients
- 2 cups habanero peppers, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon turmeric
- 1/4 teaspoon celery seed
Instructions
- Wash and thinly slice habanero peppers. Remove stems.
- In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, turmeric, and celery seed.
- Bring the mixture to a boil, stirring until sugar and salt dissolve.
- Reduce heat and simmer for 5 minutes.
- Pack the sliced habanero peppers into sterilized canning jars.
- Pour the hot pickling liquid over the peppers, leaving 1/4 inch headspace.
- Remove air bubbles with a non-metallic utensil.
- Wipe jar rims clean and place lids and rings.
- Process in a boiling water bath for 10 minutes, adjusting for altitude if necessary.
- Remove jars and let cool completely. Check seals.
Notes
- Wear gloves when handling habanero peppers.
- Adjust sugar and spice levels to your preference.
- Ensure jars are properly sterilized for safe canning.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Preserves
- Method: Canning
- Cuisine: General