Pickled Habanero Peppers

Step 1

Have all your ingredients ready.

Step 2

First cut a small incision on the side of peppers using a paring knife to avoid having bursting peppers in the middle of the cooking process.

Step 3

Heat the oil on a medium size pot at a low heat.

Step 4

Add the Carrots, peppers, cauliflower, green onions, and garlic. Cook stirring frequently for about 7 minutes. Habanero’s skins are tender and cook fast.

Step 5

Add all the rest of the ingredients, and bring to a boil. Simmer for 10 minutes. Remove from heat, and cool.

Step 6

Place in glass jars and keep refrigerated. They last for about 2 months. Or if you prefer to use a presurre cooker canning method then they will last for a year or more.