Pickled Habanero Peppers
Canned and Pickled Habanero Peppers
- 1 pound habanero peppers, sliced
- 2 cups apple cider vinegar
- 1/2 cup water
- 3 teaspoons pickling salt
- 1/2 teaspoon alum
- 3 tablespoons honey
- 6 tablespoons olive oil
- 6 8-ounce jars with lids
Thoroughly wash your jars.
Place about 1 tablespoon of the pickling spices in each hot, clean jar.
Pack peppers into the jars, leaving ½” headspace.
In a pot, combine vinegar, water, honey and pickling salt. Bring to a boil, then reduce heat and simmer about 5 minutes.
Pour pickling solution into jars over peppers leaving ½” headspace.
Add 1 tablespoon of olive oil over the top. Remove air bubbles.
Wipe top rims clean then close the jars tight with two-piece caps.
Process for 10 minutes in boiling water bath.
Let set for 12-24 hours. Check seals (you can usually hear them pop!)
Ready to eat in 3 to 4 weeks.