Pickled habanero peppers are a fan favorite here at CHEF iQ because they add such an incredible depth of flavor. They definitely pack a spicy punch, but they are also tangy and slightly sweet. This pepper recipe perfectly illustrates the standard 3:2:1 pickling ratio, as it requires 1 cup of water, 2/3 cup vinegar, and 1/3 cup sugar. You can pickle any favorite veggie with this formula and easily swap habaneros for jalapeños, serranos, or poblanos. Once finished, chop your pickled peppers and stir them into a kicked-up mayo to spread on cold-cut sandwiches. They can also turn up the tang in just about any grain bowl or salad.
Ingredients:
- 1 cup water
- 2/3 cup white vinegar
- 1/3 cup sugar
- 1 tsp kosher salt
- 1/2 lb habaneros (about 20 peppers), sliced thin
- 5 whole black peppercorns
- 1 bay leaf
Picking Your Peppers:
- Add the water, vinegar, sugar, and salt to your Smart Cooker cooking pot, then stir to combine.
- Select the Sear/Sauté function and set it to Sear for 8 minutes. Cook, uncovered, until the liquid comes to a boil.
- Meanwhile, in a heatproof mason jar or other heatproof container, combine the habanero peppers with peppercorns and a bay leaf.
- Pour enough of the hot pickling liquid over the peppers to cover them completely. Discard any excess liquid.
- Let it cool to room temperature, about 30 minutes.
- Enjoy right away or cover and refrigerate for up to three weeks.
