Quick Pickled Orange Habaneros

Prep Time: 10 min
Pickling Time: 24 hours (can be ready in a few hours for milder flavor)
Yield: ~1 small jar

Ingredients:

4 oz Trosi Farms Orange Habanero Peppers, sliced into rings (remove seeds for less heat)

1 cup white vinegar

1/2 cup water

1 tsp kosher salt

2 garlic cloves, peeled and lightly crushed

1 small carrot, sliced thinly (optional, adds color and sweetness)

1/2 tsp black peppercorns

Instructions:

Prepare Peppers: Wash and slice habaneros carefully (use gloves if you’re sensitive). Place in a clean jar with garlic, carrot slices, and peppercorns.

Make Pickling Liquid: In a small saucepan, combine vinegar, water, salt, and sugar. Heat until just boiling, then remove from heat.

Pickle: Pour the hot pickling liquid over the peppers and vegetables in the jar. Make sure everything is submerged.

Cool & Store: Let the jar cool to room temperature, then cover and refrigerate. For the best flavor, let sit at least 24 hours. Peppers will keep in the fridge for 2–3 weeks.

Serving Ideas:

Tacos, grilled meats, or roasted vegetables

Sandwiches or tortas for a spicy tang

Finely chopped into salsas or sauces for heat and acidity

Tip: The longer they sit, the more the flavors meld. Start with a few rings for a moderate kick and add more as desired!