Here’s a quick recipe for making the most out of late-harvest garden habañero peppers. Pickle in pint jars and then store them in your fridge for up to three months. Of course, as an alternative, you can always bag and freeze them.
Please note that these are not sterilized by hot-canning in boiling water. You MUST refrigerate them or they will spoil. Let them sit a few days in the fridge before using for maximum flavor. This recipe will also work well with fresh jalapeños or other hot chilis. Enjoy!
12-14 sliced habañero peppers with seeds, washed and stemmed.
2 large cloves garlic, peeled and crushed
1 tbs. whole tri-color peppercorns
1 large bay leaf – crushed
2 tbs. table salt
2 tbs. white sugar
1 cup filtered water
1 cup apple cider vinegar
1 sterilized Mason pint jar with lid and screw-down ring
Wash the Mason jar, lid and screw-down ring in hot, soapy water. Set aside. Wash, stem and slice the habañero peppers. Set aside.
In a medium heavy stock pot, bring the apple cider vinegar and water to a boil and add the rest of the ingredients. Simmer for five minutes. Remove from heat.
Layer the peppers and brine in the pint Mason jar, ensuring that all of the spices are added. (The brine will amount to a tad more than one pint.) Pack tightly and fill with brine to 1/4″ from rim. Seal with the canning lid and screw-down ring. Wipe down with a damp rag and let sit on your counter to cool for one hour before refrigerating. AGAIN – this recipe must be refrigerated to avoid spoiling.
Makes 1 pint.