PICKLED HABANERO PEPPERS RECIPES

PICKLED PEPPER RECIPE FOR HOME CANNING

Pickled Pepper Recipe for Home Canning image

This quick pickled pepper recipe allows you to preserve peppers with water bath canning. Sweet peppers will result in a tasty topping for adults and kids alike, while adding hot peppers to your pickled mix will obviously increase the heat.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 6

Ingredients

5 Cups Diced Peppers, Mix of Hot and Sweet
5 Garlic Cloves
2 Cups Cider Vinegar
1 Cup Water
2 tsp Canning Salt
1 tsp Sugar

Steps:

Begin by preheating your water bath canner.
Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.
Process in a water bath canner for 10 minutes. (15 minutes for 1000-6000 ft elevation.)

HABANERO HOT SAUCE RECIPE | MEXICAN PLEASE

Habanero Hot Sauce Recipe | Mexican Please image

Consider yourself warned! This is a massively fiery Habanero Hot Sauce! All you need is a drop or two to amp up your favorite dish, with a special nod to Fish Tacos. Yum! (Note: instructions not meant for canning or long term preserving.)

Provided by Mexican Please

Categories Side Dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 24

Number Of Ingredients 12

Ingredients

6 habanero peppers
3/4 cup peach
1/4 cup pineapple
1 small onion
2 garlic cloves
1" piece of ginger
3/4 cup white vinegar
1/2 cup water
1/2 teaspoon salt
dash of cumin (optional)
dash of agave or honey (optional)
olive oil

Steps:

Give the habaneros a good rinse and de-stem them. Out of habit, I usually scrape out the seeds and pith of habaneros but you can consider this optional. Use caution (or gloves) when handling habanero peppers.
Saute a roughly chopped onion and 2 whole, peeled garlic cloves in a dollop of oil. It's best to use a non-reactive pan for this recipe with stainless steel being a good option.
Once the onion has softened (5-8 minutes) add the six habanero peppers, 3/4 cup peach, 1/4 cup pineapple, 1" piece of peeled ginger, 3/4 cup white vinegar, 1/2 cup water, 1/2 teaspoon salt. Let the mixture simmer for 5-10 minutes or until everything is at a uniform temp.
Add mixture to a blender or food processor and combine well.
Take a taste. It will be plenty hot so consider yourself warned! You can add dashes of agave or honey to sweeten it up and temper the heat if you want.
Serve immediately or store in hot sauce bottles in the fridge where it will keep for at least a month.

Nutrition Facts : Calories 15 kcal, ServingSize 1 serving

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