Originally Posted by winipb2
Originally Posted by Flying_V_Goddess
I'm looking for a pickled habanero recipe (or any hot pepper recipe) so I can send a few jars of the peppers I grew to my dad.
Pickled Habaneros
Ingredients
It is important that the vinegar ratio not be altered to avoid any potential bacterial growth.
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
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.
Yield: 3 jars
This is the standard for pickling any type of hot peppers! And is my fave hands down. I grow Tabasco, Jalapeno, Habanaro, and a Thai Chile that will peel the paint off the walls. My Tabasco plant is 4 years old this year and puts out 4 to 5 gallon bags of peppers a year. I make a hot sauce that everyone absolutely loves and has tried to get me to submit the recipe to Food Networks people. Its of my own invention and every year I give out jars for Christmas and it seems I never ever can make enough.
I might submit the hot sauce recipe after I see how it works on the Habanero, Tabasco and Thai Chile combo. I am trying to make the hottest sauce that you can make.
I want Dave's Insanity Sauce (Habanero version) look like Ketchup!!
Billy