Pickled Habaneros

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

Pickled Habaneros

  • 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.

IMG_4349These are what Hungarian wax peppers look like.

IMG_4350You 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.

IMG_4351I chop them all up and mix them together by hand so that both peppers are well combined.

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.

IMG_4904IMG_4353Add a lid and store in the refrigerator. These peppers will last several months when stored cold.


This entry was posted in Appetizers, Breakfast, Dinner, Gluten-Free, Lunch, Mexican Inspired, Recipes, Salad, Sides, Snacks, Toppings, Vegetables, Vegetarian. Bookmark the permalink.

21 Responses to Pickled Habaneros

  1. Dan says:

    Wow! Bekah, these pickled habs look wonderfully delicious! One question, Once the liquid is poured over them are they then pickled? Or, must it sit and meld a while in the fridge? Thanks and keep doing what you do so well! BTW, I just found your blog and enjoy reading it. Do you ever smoke your food (brisket, pork butt, meatloaf, meatballs, ribs, Atomic Buffalo Turds, etc)? A whole new level of flavor and goodness. And leftover brisket and pulled pork in empanadas…amazing!

    • Thank you so much! I am so glad you found the site and are enjoying it! I usually let them sit on the counter until they cool and then put them in the fridge. I can’t make my guys wait more than 24 hours before eating them, but they are pretty much ready to go by then. Did you see the recipe for the stuffed habanero burgers? OMG! Best burger ever!!

      Years ago we used to have a smoker and used it all the time. We have been talking about purchasing another one, but haven’t gotten around to it yet. I love the taste of smoked meats. We also love empanadas. I have a great recipe for them on the blog, https://ohmygoodygoodness.com/2013/05/16/empanadas-a-la-bekah/. In fact, I haven’t made these for awhile and now that you mention them, I have a craving!

  2. Diane says:

    Can you tell me what the green pepper on the left of the Hungarian Wax Peppers are?

    • All of the long green peppers are the Hungarian Wax Peppers, some of them are just more green than the others. I am not sure why, maybe just a different ripeness than the others. I just made up another batch of these recently so I would have some Habanero burgers for this weekend.

      • Diane Menard says:

        Thanks for your quick response! I have a dilemma. We are Booyah Foods and we pack with Hungarians. See http://www.booyahfoods.com. I have 2 type peppers available and need to decide which one to use. I am thinking the one that is hotter. Is there a way I can send you 2 photos of the peppers for your opinion? Diane

      • Absolutely! You can email me at ohmygoodygoodness@gmail.com if you want to.

        The beauty of this recipe is that you can use whatever types of peppers you want. If you want them sweeter, just add a touch more sugar to the recipe. One time the store was out of the Hungarian peppers, so I just used jalapenos in their place.

  3. jill says:

    I ended up with 2 large jars…not jumbo but large. When I do the broth can I leave one cool and one put lid on to seal for later use?

    • I have never made more than one jar at a time, but I would imagine if you have the proper canning supplies and can seal one of them, that would be just fine! I hope they turned out awesome! Let me know what you think and definitely try the stuffed habanero burgers, they are awesome!

  4. Donna Nerud says:

    Corn Casserole recipe please

  5. Suzy Casement says:

    Can I just use habernero chillis and how long before they are ready to eat

    • I apologize for the delay in responding to you. You could use any variation of peppers you wanted to with this. I usually let them sit on the counter until they have cooled off, then refrigerate for at least 24 hours before eating. I hope this helps. Let me know how they turn out.

  6. Rafal says:

    Have you tried any other pepper combinations? I have habaneros, jalapenos, serranos and banana peppers that I intend to combine for this recipe. Also, do you think other veggies would work too?

    • Absolutely! I would throw in whatever you like. It is so versatile, you can really use any combination. The habaneros are super hot, so adding in a mixture will help cut back some of the heat and add a ton of other flavor at the same time. Let me know what you end up with and what you think.

  7. Jmarie says:

    Sounds really interesting & look great. Can these be canned in a water bath like other pickles?

  8. Gwenn says:

    I just made these! They look awesome! How long before they are ready to try?

  9. Tiffany says:

    these look great. I just got done making a batch from a different recipe but am now going to give these a try. My other ones turned out a little to sour . Questions: what is good water to vinegar ratio?
    How long will these keep in the refrigerator without molding or spoiling?

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