Ingredients with Measurements:
- 1 pound habanero peppers
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons salt
- 2 tablespoons sugar
- 4 garlic cloves, peeled and smashed
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
Special equipment needed:
- Large pot
- Glass jars with lids
- Tongs
- Funnel
Step-by-step instructions:
1. Wash the habanero peppers and slice them into rings. Remove the stems and seeds.
2. In a large pot, combine the white vinegar, water, salt, sugar, garlic cloves, black peppercorns, and coriander seeds. Bring to a boil.
3. Add the habanero pepper rings to the pot and let them cook for 2-3 minutes.
4. Using tongs, transfer the pepper rings to clean, sterilized glass jars.
5. Pour the pickling liquid over the peppers, making sure to cover them completely.
6. Seal the jars with lids and let them cool to room temperature.
7. Store the jars in the refrigerator for at least 24 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Temperature:
Boiling
Serving size:
Makes about 2-3 jars of pickled habanero peppers
Nutritional information:
Serving size: 1 tablespoon
Calories: 5
Fat: 0g
Carbohydrates: 1g
Protein: 0g
Sodium: 150mg
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- You can use honey instead of sugar.
Variations:
- Add sliced onions or carrots to the pickling liquid for extra flavor.
- Use different types of peppers for a mixed pickled pepper jar.
Tips and tricks:
- Wear gloves when handling the habanero peppers to avoid getting the oils on your skin.
- Use a funnel to pour the pickling liquid into the jars to avoid spills.
- Let the pickled habanero peppers sit in the refrigerator for at least a week for the best flavor.
Storage instructions:
Store the pickled habanero peppers in the refrigerator for up to 3 months.
Reheating instructions:
These pickled habanero peppers are meant to be served cold.
Presentation ideas:
Serve the pickled habanero peppers in a small dish or on a charcuterie board.
Garnishes:
Garnish with fresh herbs like cilantro or parsley.
Pairings:
Serve with tacos, nachos, or grilled meats.
Suggested side dishes:
Serve with rice and beans or a side salad.
Troubleshooting advice:
- If the pickling liquid is too salty, dilute it with more water.
- If the pickling liquid is too sweet, add more vinegar.
Food safety advice:
- Make sure to use clean, sterilized jars to avoid contamination.
- Store the pickled habanero peppers in the refrigerator to prevent spoilage.
Food history:
Pickling has been used as a preservation method for centuries. It was a way to keep food fresh before refrigeration was invented.
Flavor profiles:
These pickled habanero peppers are spicy, tangy, and slightly sweet.
Serving suggestions:
Serve as a condiment or topping for your favorite dishes.
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Region: Mexican