Pickled Habaneros

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These fiery pickled habanero peppers are bold, fruity, and full of heat. Perfect for adding spice to tacos, chili, salsas, and more.

Prep Time15

Cook Time5

Canning Time15

Total Time35

Course: pickles

Cuisine: American

Keyword: pickled peppers

Servings: servings (1 pint)

Equipment

Water Bath Canner

Ingredients

15 to 20 medium habanero peppers seeded
1 clove garlic sliced thin (optional)
1 cup white vinegar 5% acidity
¼ cup water
½ tsp pickling salt
½ tsp sugar

Instructions

Prepare peppers: Wash peppers and wear gloves. Cut off the tops, and remove seeds and membranes. Leave whole or slice as desired.
Pack jar: Place garlic (if using) in the bottom of a sterilized pint jar. Pack with peppers, leaving ½ inch headspace.
Make brine: Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, then reduce to a simmer.
Fill jar: Pour hot brine over peppers, leaving ¼ inch headspace. Remove air bubbles and adjust headspace if needed.
Seal & process: Wipe jar rim, apply lid and ring, and process in a boiling water bath for 10 minutes (pints/half-pints) or 15 minutes (quarts). Add 5 minutes if above 6,000 feet in elevation.
Cool & store: Let sit for 12–24 hours. Check seals, label, and store in a cool, dark place. Wait 2-3 weeks before opening for best flavor.

Notes

This recipe is tested for canning in half pints, pints and quarts. Do not use jars larger than quarts. Salt and sugar are optional, but do not reduce the amount or proportion of vinegar in this recipe.

Canning is optional, and this works fine as a refrigerator recipe. If not canning, store the pickled peppers in the refrigerator until needed. They'll keep several months if refrigerated and submerged in brine.

If canned, the peppers will keep on the pantry shelf and maintain peak quality for 12 to 18 months. Refrigerate after opening.

Canning Safety

This pickled pepper canning recipe is based on guidance from the Colorado University Extension, in their Fact Sheet No. 9.314 titled "Making Pickled Peppers" which provides water/vinegar ratios and canning times.

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