Pickled Habaneros

Here is my life story you can spend the next 5 minutes scrolling through to get to the recipe:

As a child I was traumatized by black jelly beans and that is somehow relevant to this recipe, which is the only reason you’re here anyway.

Pickled Habaneros

Pickled Habaneros with Jalapenos, Garlic and Onion
Prep Time1 hr 15 mins
Course: Condiments, Snack
Keyword: Pickling


  • Mason Jars



  • 4 Cups Apple Cider Vinegar
  • 2 Cups Brown Sugar


  • 20 Habaneros
  • 5 Jalapenos
  • 1 Red Onion
  • 5 Garlic Cloves 1 per 8-12oz Mason Jar
  • 2 Carrots
  • 1 tbsp Mustard Seeds Per 8-12oz Mason Jar



  • In a large pot, bring water to a low boil. Add mason jars, lids and bands to water and leave in until ready to add ingredients to the jars.

Pickling Liquid

  • Add Apple Cider Vinegar and Sugar to a pot and put on medium heat


  • Cut Habaneros and Jalepenos into rings. Remove seeds if desired. Add them to a bowl and set aside
  • Shave and slice carrots. Add to another bowl and set aside
  • Peel and crush garlic cloves.
  • Peel and halve onion. Cut into thin triangles.


  • Remove jars, one at a time from the low boiling water
  • Add habaneros, garlic, onion, carrots, jalepenos in layers and top with mustard seeds
  • Fill jar with pickling solution
  • Place lid and lock in place with the band
  • Place sealed jar back in low boiling water for 1 minute to help the seal
  • Removed sealed jars and place on towel and allow them to cool
  • Once lids have popped, they may be refrigerated