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Pickled Habanero Chiles




Source of Recipe


http://www.fiery-foods.com/dave/pickle.html#Pickled Habaneros


Recipe Introduction


To insure the best pickled chiles, choose only the freshest ones and those with no blemishes. Bruised fruits will produce "mushy" chiles. You can also soak the chiles overnight in a brine of 3 cups water and 1 cup pickling salt to crisp them before pickling. Be sure to rinse them well to remove excess salt before processing. Note: This recipe requires advance preparation.


List of Ingredients








3 dozen fresh habanero chiles or enough to fill the jars

2 sterilized pint jars

Pickling Solution:

3 cups 5 to 6 percent distilled white vinegar

3 cups water

1 ½ teaspoons pickling salt

Poke a couple of small holes in top of each chile and pack them tightly in sterilized jars leaving 1/4-inch head space.

Combine the vinegar, water, and salt. Bring the solution to a boil and pour over the chiles. Remove trapped air bubbles by gently tapping on the sides of the jars. Add more of the pickling solution if needed; close the jars.

Store for 4 to 6 weeks before serving.


Recipe