The heat wave we experienced the last few weeks worked wonders on my pepper plants. They kicked into high gear like never before. (The heat was merciless on my other, more senstive plants, but that’s a story for another post.) I ended up with more habaneros peppers than I knew what to do with. I decided to try pickling them. (By the way, this recipe will work equally well with serrano, or any other, hot pepper.)
You actually don’t need a huge pepper bounty for this recipe, just enough to fill a regular mason jar. I had enough habaneros for two jars. For this recipe you’ll also need one bunch of chopped green onions, a couple of peeled and chopped carrots (I had baby carrots in the refrigerator, so I used those), and three or four cloves of garlic. For extra flavor, you will want to choose some herbs. I clipped some fresh oregano, thyme, and ventured into the spice cupboard for some rainbow peppercorns. And don’t forget the salt.
After your onions and carrots are chopped, your garlic is peeled, and your herbs are de-stemmed, you’ll want to cut little slits in the sides of the habaneros. This will keep them from bursting when you cook them in your pot.
Place the peppers, onions, carrots, and garlic in a non-aluminum pot over medium heat. Add a tablespoon of olive oil and cook for about five minutes, until the peppers are softened.
Now it’s time to add your vinegar, water, herbs, and salt and pepper. I used two cups of vinegar and two cups of water for my double batch, but if you’re only filling one mason jar stick with one cup of vinegar and one cup of water.
Bring the ingredients to a boil and simmer for about ten minutes. Let the mixture cool and then pour into mason jar(s). Cap and refrigerate. The pickled habaneros will keep for two months.