Ingredients (serves 50)

  • 24 Habanero
  • 3 cups Water
  • 1 cup Cooking Salt
  • 3 cups White Vinegar
  • 3 cups Water
  • 3t Cooking Salt

Method

  1. Mix 3 cups water and 1 cup salt in a bowl till all salt is dissolved. Place Habanero's in solution and cover with something to keep them all under water. Place in the fridge overnight.
  2. Drain habanero's. Pierce at the top with a skewer 3 or 4 times on each one. Place in sterilised jars. In a saucepan, heat the vinegar, 3 cups water and 3t salt till hot and all the salt is dissolved. Fill jars with vinegar solution so there will be no air at the top. Remove all the trapped air. I usually push chilli down with a spoon a few times for this.
  3. Fit the lids and leave to cool. Store in a cool dark place for at least 4 weeks before serving. This is a good recipe for Jalapenos or any other chilli.

Notes... Submerging chilli overnight keep them a lot firmer.

  • This is so easy to do and a great way of saving produce.

    Reply


  • This is such a great way of preserving them and keeping them on hand.

    Reply


  • Would love to try this! Have never tried pickling anything before and I love my chili so thanks for sharing!

    Reply


  • how does the heat of these habaneros change after pickling them? if at all. i haven’t had pickled chillies or anthing like that before. i know that if you take the seeds out of chillies, you remove the heat as well.

    Reply


  • Beware habanero’s are extremely hot. Half a habanero in a meal is plenty.

    Reply


  • Beautiful colours. And the recipe seems very easy to follow too!!

    Reply


  • Thanks for this recipe they look so good in the bottle – a welcome addition to the kitchen.

    Reply


  • Really need to try this as have excess chillies and family loves pickled chillies.

    Reply

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