Pickled habaneros are intensely spicy with a tangy, slightly sweet flavor from the vinegar and sugar. The pickling process can mellow out the sharpness of the habanero’s heat, but it retains a significant fiery kick. The coriander or mustard seeds add a subtle earthy, aromatic dimension to the pickles, balancing the acidity of the vinegar.
Health Benefits of Habaneros:
Rich in Vitamin C: Habaneros are an excellent source of vitamin C, which supports immune function and skin health.
Capsaicin Benefits: The active compound in habaneros, capsaicin, is known for its potential to boost metabolism, promote weight loss, and may reduce inflammation.
Gut Health: Pickling, especially with apple cider vinegar, may promote gut health by supporting beneficial bacteria and improving digestion.
Long Shelf Life: Pickling extends the shelf life of habaneros, preserving their nutrients and making them easy to use in meals over time.
Uses for Pickled Habaneros:
- Add to tacos, burritos, or nachos for an extra layer of heat and flavor.
- Use in sandwiches and burgers for a spicy, tangy crunch.
- Mix with salads for a zesty, spicy kick.
- Serve alongside grilled meats or in charcuterie boards for contrast.
- Use the pickling brine in dressings or marinades for a spicy, tangy element.
By pickling the habaneros, you capture their bold heat while introducing a layer of tangy complexity, making them more versatile and enjoyable in various dishes.
Pickled Habaneros Recipe
Ingredients:
8 habaneros
1 teaspoon coriander or mustard seeds
2/3 cup (157 ml) apple cider vinegar
1 teaspoon sugar
1 teaspoon salt
Instructions:
- Preparation: Wear gloves to handle the habaneros, as they are very spicy. Wash, stem, and slice the habaneros. Optionally, remove the seeds and membranes to reduce heat. Place the sliced habaneros in a clean jar. Add the coriander or mustard seeds.
- Pickling Solution: In a small pot, heat the apple cider vinegar with sugar and salt, stirring constantly until fully dissolved.
- Combine: Pour the hot vinegar mixture over the habaneros in the jar, pressing them down to ensure they are fully submerged in the liquid.
- Cool and Store: Let the mixture cool completely. Once cooled, seal the jar with a lid and refrigerate. Allow the habaneros to pickle for 3 days before tasting. They will keep in the fridge for up to 2 months.
Nutritional Breakdown (per serving, approximately 1 tablespoon of pickled habaneros):
Calories: 6 kcal
Carbohydrates: 1g
Fat: 0g
Protein: 0g
Fiber: 0.2g
Sugar: 0.4g
Sodium: 95mg
Vitamin C: 10% of daily value
Note: This breakdown is an estimate as serving sizes can vary depending on how the habaneros are sliced and packed into the jar.
