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Pickled Habaneros

Monday, 26 May 2008

Description

It is important that the vinegar ratio not be altered to avoid any potential bacterial growth.

Ingredients

At a glance
Cuisine
Latin American
Southwestern
Ingredient
Chile peppers
Cooking Method
Boil
Heat Level
5
Chile
Habanero
Meal/Course
Side Dish
Makes
3 jars
  • 20 to 30 habanero chiles, stems removed
  • 3 cups white vinegar
  • 3 cups water
  • 2 teaspoons coarse kosher salt
  • 3 Mason-type (1-pint) canning jars, sterilized

Methods/steps

Select habaneros that are fresh, firm, and free of blemishes. Wash in a mild bleach solution (1 teaspoon household bleach to 1 quart of warm water), rinse and allow to dry overnight.

Wearing food-safe gloves and using a sharp paring knife, cut two slits in the top of each chile. Tightly pack the chiles into the sterilized jars.

 

In a medium saucepan, combine the vinegar, water and salt. Bring to a boil and pour over the chiles. Seal the jars and store in a cool, dark place for at least 4 weeks before serving.

 

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