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Pickled Habanero Peppers

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:

  1. Add the water, vinegar, sugar, and salt to your Smart Cooker cooking pot, then stir to combine.
  2. Select the Sear/Sauté function and set it to Sear for 8 minutes. Cook, uncovered, until the liquid comes to a boil.
  3. Meanwhile, in a heatproof mason jar or other heatproof container, combine the habanero peppers with peppercorns and a bay leaf.
  4. Pour enough of the hot pickling liquid over the peppers to cover them completely. Discard any excess liquid.
  5. Let it cool to room temperature, about 30 minutes.
  6. Enjoy right away or cover and refrigerate for up to three weeks.