One of the coolest peppers I have ever grown is an orange, wrinkled looking thing called a Habanada. I saw the seeds while browsing Baker Creek's catalogue and the orange color intrigued me. I read that it was the world’s first heatless habanero so I immediately put the little packet of seeds in my cart. I do not like hot peppers so I was excited to try this one.
These peppers were so easy to grow and each there are at least 50 peppers on each plant. They do take time to turn into that bright tangerine color but it is so worth the wait. Just look at these beauties. Of course, you can eat some of the green peppers while you wait.
Soil For Starting Seeds
I purchased my seeds from Baker Creek. I started them indoors but they can also be directly sown.
When I start seeds, I will use a seed starting mix. I either pick it up at my local Walmart or order it from Amazon.
Once the chance of frost has passed, I get them into the ground. I have plant raised beds and use a mixture of soil from our property mixed with potting soil and peat moss.
I planted them in the same bed as my other peppers along with several herbs and then fertilized them when I transplanted them but never did anything else the rest of the summer.
I have not been able to find many recipes using habanada peppers so I decided to pickle some using a Pepperoncini recipe and they turned out great.
Pickled Pepperoncini for Canning
INGREDIENTS
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2 lbs fresh pepperoncini peppers
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5 cups white distilled vinegar (5% acidity)
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1 cup water
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4 teaspoons canning/pickling salt (1 tsp per pint jar)
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2 teaspoons sugar (optional – softens the tartness)
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4 cloves garlic (1 per jar, optional)
🔥 Optional for heat:
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A few slices of fresh jalapeño or a pinch of red pepper flakes per jar
Instructions
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Prep Jars & Canner:
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Wash jars, lids, and rings in hot soapy water.
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Sterilize jars in boiling water or your dishwasher's sterilize cycle.
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Prepare water bath canner and bring to simmer.
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Prepare Brine:
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In a large stainless steel or non-reactive pot, combine vinegar, water, salt, and sugar.
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Bring to a boil, then reduce heat to keep hot.
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Pack Jars:
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Pack pepperoncini (habanadas) tightly into hot jars, leaving ½ inch headspace.
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Add garlic and any desired spices to jars.
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Add Brine:
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Pour hot brine over peppers, maintaining ½ inch headspace.
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Remove air bubbles with a non-metallic utensil.
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Wipe jar rims, place lids and rings on finger-tight.
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Process in Water Bath:
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Place jars in boiling water canner.
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Process pints for 10 minutes (adjust for altitude if needed).
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Start timing once water returns to a boil.
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Cool & Store:
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Remove jars, cool on towel for 12–24 hours.
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Check seals. Store sealed jars in a cool, dark place.
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