When I first started growing Habanada peppers, I had a hard time finding recipes specifically for them. My plants produced so many peppers that I needed a good way to preserve them, so I decided to pickle some.
Habanadas have the fruity flavor and beautiful orange color of a habanero without the intense heat. Pickling them gives the peppers a tangy flavor while letting that natural sweetness come through.
They turned out so well that pickling has become one of my favorite ways to preserve a big Habanada harvest.
INGREDIENTS
- 2 lbs fresh pepperoncini peppers
- 5 cups white distilled vinegar (5% acidity)
- 1 cup water
- 4 teaspoons canning/pickling salt (1 tsp per pint jar)
- 2 teaspoons sugar (optional – softens the tartness)
- 4 cloves garlic (1 per jar, optional)
š„ Optional for heat:
A few slices of fresh jalapeƱo or a pinch of red pepper flakes per jar
Instructions
Prep Jars & Canner:
Wash jars, lids, and rings in hot soapy water.
Sterilize jars in boiling water or your dishwasher's sterilize cycle.
Prepare water bath canner and bring to simmer.
Prepare Brine:
In a large stainless steel or non-reactive pot, combine vinegar, water, salt, and sugar.
Bring to a boil, then reduce heat to keep hot.
Pack Jars:
Pack pepperoncini (habanadas) tightly into hot jars, leaving ½ inch headspace.
Add garlic and any desired spices to jars.
Add Brine:
Pour hot brine over peppers, maintaining ½ inch headspace.
Remove air bubbles with a non-metallic utensil.
Wipe jar rims, place lids and rings on finger-tight.
Process in Water Bath:
Place jars in boiling water canner.
Process pints for 10 minutes (adjust for altitude if needed).
Start timing once water returns to a boil.
Cool & Store:
Remove jars, cool on towel for 12–24 hours.
Check seals. Store sealed jars in a cool, dark place.