Welcome to OhMyGoodyGoodness! Thank you to all of you who have been with me from the beginning and to those of you that are new here in the last couple of weeks. I have just been overwhelmed with all of the new followers here and on Facebook over the last few weeks. Thank you all for joining me and I hope that you will find a few things you like here. If there are any recipes you would like to see or if you have any questions, please feel free to let me know!
Some like it HOT, HOT, HOT! If you do, then this recipe is for you. My husband, son and our BFF John need to have hot stuff on every meal they eat. When we built our first garden last year, I started out by making these Pickled Peppers, and they liked those so much they wanted me to start making something a little, well, A LOT, more on the hot side. So, I started making basically the same recipe but using a blend of Habanero and Hungarian wax peppers. These have such an amazing flavor and you can use them to top pretty much everything.
I make these in a big batch because we go through them so quickly and I always give a big jar to John to take home as well. You can easily cut this recipe in half to make a smaller portion if you won’t go through them as quickly as we do.
You could use a combination of other peppers in this recipe, I just found that these two blend really great together.
I am sharing this recipe today, because I am making my famous stuffed habanero burgers tonight for dinner. These burgers are seriously the BEST burgers and we are completely addicted to them around here. These burgers include the crucial topping of these Zingy Pickles. So, if you love burgers and your looking for a recipe for a really great one, make these peppers and these pickles and keep watching the blog for the recipe for the burgers coming in a few days!
Please make sure that you are wearing a pair of latex gloves for this. DO NOT try this without wearing some kind of gloves. These are extremely HOT peppers and will cause severe damage and burning to skin and eyes. Be very, very careful when making this recipe. When I make these, even the fumes are overwhelming and I usually have to open up my kitchen window.
*This recipe is gluten free
**This recipe is vegetarian
- 1 pound of habanero peppers
- 1 pound of Hungarian wax peppers
- 2 cups of water
- 2 cups of white vinegar
- 4 teaspoons of white sugar
- 4 teaspoons of salt (I use either sea salt or pink Himalayan salt)
- 4 teaspoons of minced garlic
These are what habanero peppers look like.
You are going to cut off the tops of the peppers and dispose of them. I do not get rid of the seeds, I keep them and add them to the mix. Then, you can either cut the peppers in small rings, or you can chop them up into very small pieces. When I started making these I left them in rings, but then my husband would always end up cutting them in smaller pieces to put on whatever he was eating. So now, to save this step, I just started cutting them smaller at the time I make them. This picture shows them left in a larger size.
It is best to put these in a glass jar (Mason jars work great), unless you have a plastic container that you never plan to use to store anything else in. Once the peppers are mixed up, place them in container of your choice.
Add vinegar, water, salt, sugar and garlic to a saucepan over medium heat and bring it to a rolling boil, then remove pan from stove. You will pour this liquid mixture of the peppers and leave set, with no lid, on the counter until it cools down.