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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

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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