More Appetizers Recipes
Pickled Habaneros and Jalapenos
Ingredients
1 sterilized pint jar1 -1 ½ lbs. mix of habaneros and jalapenos, chopped into rings and keeping only a quarter to half of the seeds
2 cups white distilled vinegar
1 tsp sugar
1 tbsp black peppercorns
1 tbsp garlic, minced
1 tbsp mustard seed
1 tsp salt
Instructions
Place vinegar, peppercorns, garlic, mustard seed, sugar and salt into a
non-reactive pot and bring to a boil. Then add the peppers and turn off
the heat to keep them crisp. Place into the jar (make sure the peppers
are covered) and allow to sit in the refrigerator for at least 3 days
and up to 3 weeks. Be careful if, like my husband, you chose more
habaneros than jalapenos. This is great as a relish, to add to soup and
sandwiches, casseroles and so much more. You can freeze the leftover
peppers and save them for other meals.