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Pickled Habeneros (Read 5063 times)
08/09/02 at 16:53:45
chilehead   Ex Member

 
Has anyone ever tried pickling Habenero chilies?
I'd like to try it and preserve them in the summer.
 
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Reply #1 - 08/13/02 at 16:58:53
foggy   Ex Member

 
I like to use the orange ones, which seem hotter.
Here's my recipe.

20 to 25 fresh orange Habenero chiles
1 large peeled garlic clove
2 to 3 sprigs fresh  oregano
2 - 3 cups distilled vinegar
Wash the chiles in cold water and remove the stems.
Prick the chiles all over with the tip of a knife to let the vinegar in(and keep them from popping)
Bring the vinegar and salt to a boil in a small pot.
Put the chiles, garlic and oregano in a hot sterilized jar
Pour the vinegar over the chiles, covering them by 1/2 inch and seal the jar tightly.
Process for 15 minutes in a boiling water bath.
(see this site's pickle section for more about canning techniques.)
 
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Reply #2 - 11/02/02 at 06:09:45
John Boland   Guest

 
The same recipe works well with home grown Jalapenos but I put celery stalks and green onion in with the peppers so that I can use the result on a relish platter.
 
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Reply #3 - 02/20/12 at 21:52:42
MedyskypeJW   Ex Member

 
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Reply #4 - 03/27/12 at 20:33:39
SoymmetteCV   Ex Member

 
I have a recipe that is for green tomatoes and you slice them up and put them into a large casserole and add the spices, and the salt water and vinegar and let it sit for a few days and you can eat them right away. They are great - have not made them in a long time though, usually a summer treat that I forgot. Thanks
 
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