Pickled Habanero Peppers are a quick and easy way to preserve extra peppers from your summer garden. They are a delicious ingredient to add a spicy kick to salsa, sandwiches, sauces, casseroles and more!
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After growing an abundance of habanero peppers one summer, I had to find ways to not only use them, but preserve them. There was no easy way to use the 20+ peppers I had at any given time so I started freezing and pickling them regularly.
Pickled habanero peppers are really spicy, so you don’t need many to add a nice kick of flavor to your meals and the pickling process is simple enough to do anytime you have 8-10 ripe peppers to preserve.
If habaneros are a bit too spicy for you, you may want to try Pickled Jalapeño Peppers instead.
Why This Recipe Works
Pickled habanero peppers are quick and easy to prepare. The recipe only requires 6 ingredients and takes just a few minutes to prepare. They can be eaten after a short time, but are best after 24 hours.
This recipe is a low calorie way to add a ton of favor and spiciness!
They are a delicious addition to many meals if you like your food hot! While they might be a little too spicy for some right out of the jar, you can easily mix them into a variety of dishes.
Step-By-Step Instructions
Ingredients
- 8-10 habanero peppers (stems removed, thinly sliced)
- 1 clove garlic (crushed)
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon pickling salt (or kosher salt)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Remove the stems from the habanero peppers and thinly slice. Peel and crush the garlic.
Create!
Place the peppers into a pint size mason jar.
Bring the vinegar, water, garlic, sugar and salt to a boil. Swirl a few times to ensure the sugar is fully dissolved.
Cover the peppers with the hot liquid. You may have extra liquid.
Chef’s Tip: you can remove the garlic or add it to your jar. If you choose to leave it in, please be aware that garlic often turns blue in vinegar and this is not harmful.
Allow the peppers to cool at room temperature, then place the lid on the jar and refrigerate for at least 24 hours. You can eat the peppers sooner, but they won’t be fully pickled right away.
Chef’s Tip: this recipe is not shelf stable and needs to be kept refrigerated.
Present!
Use as desired.
Pickled habanero peppers should be kept tightly covered in the refrigerator for up to 2 months.
How to Use Pickled Habanero Peppers
Pickled habanero peppers are very spicy and can be used sparingly in a variety of different ways including:
- Homemade salsa
- Subs and sandwiches
- Tacos
- Burritos
- Nachos
- Breakfast skillets, casseroles or scrambled eggs
- Spaghetti sauce
- or any dish where you would like a burst of spiciness!
Tips and Techniques
- You can use different types of vinegar to enhance the flavor of pickled habaneros.
- You can also add herbs and spices to your pickled peppers. Some great options are dried basil, dried oregano, ginger, cumin, coriander, black peppercorns and/or mustard seeds are great choices.
- Store tightly covered in the refrigerator. Consume within 2 months.
More Pickled Recipes
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Pickled Habanero Peppers
Ingredients
- 8-10 habanero peppers (stems removed, thinly sliced)
- 1 cup distilled white vinegar
- 1 cup water
- 1 clove garlic (crushed)
- 2 tablespoons granulated sugar
- 1 tablespoon pickling salt (or kosher salt)
Instructions
- Place the peppers into a pint size mason jar.8-10 habanero peppers
- Bring the vinegar, water, garlic, sugar and salt to a boil. Swirl a few times to ensure the sugar is fully dissolved.1 clove garlic, 1 cup distilled white vinegar, 1 cup water, 2 tablespoons granulated sugar, 1 tablespoon pickling salt
- Cover the peppers with the hot liquid. You may have extra liquid.
- Allow the peppers to cool at room temperature, then place the lid on the jar and refrigerate for at least 24 hours. You can eat the peppers sooner, but they won’t be fully pickled right away.
- Use as desired.
Notes
Tips and Techniques
- You can use different types of vinegar to enhance the flavor of pickled habaneros.
- You can also add herbs and spices to your pickled peppers. Some great options are dried basil, dried oregano, ginger, cumin, coriander, black peppercorns and/or mustard seeds are great choices.
- The garlic can be left in the jar of peppers, but be aware that garlic sometimes turns blue in vinegar. It is not harmful.
- Store tightly covered in the refrigerator. Consume within 2 months.
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