Pickled Habaneros

So you like spicy condiments? Meet your new favorite go-to. That is, if you’re a fan of bolder spicy food. Pickled habaneros pack a wallop of heat with that wisp of fruity flavor that makes them oh so tasty.

Pickled Habaneros
Pickled sliced habaneros, ready to use

Try them wherever you’d use pickles. They turn a plain burger into something with serious attitude. Or use them instead of pickled pepperoncini on your next Italian sandwich to enjoy a little extreme eating. They even work as a topper (with big bite) for fresh fish.

Note – it’s important to wear kitchen gloves with any hot pepper recipe, but with hotter peppers (like habaneros), it’s critical. If you experience chili burn, look to one of these solutions. In fact, know them beforehand if you use chilies often.

If pickled habaneros are just too hot (and they will be for many), there are a lot of delicious options for pickled peppers right down the Scoville scale. For those that prefer more of medium level of heat, our pickled jalapeños recipe is just perfect (and it can be used with serranos too.) Or, if you’re looking for something even milder, pickled banana peppers are the way to go. They have more of a warm simmer than a spiciness, so most everyone in the family can enjoy them.

See it being made:

Like this recipe? You’ll love these too:

Pickled Habaneros

Pickled Habaneros

One extreme condiment – great on sandwiches and hot dogs
4.01 from 107 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Condiment
Servings 30 servings
Calories 6 kcal


  • 20 habanero peppers approximately 1/2 pound
  • 1 cup water
  • 1 cup white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 tablespoon garlic minced


  • Cut the tops off of the habanero peppers. Leave the seeds and membrane in place for hotter pickled habaneros, or remove them to reduce heat.
  • Slice the habaneros into either thin slices or rings, and place the chilies into a mason jar.
  • In a saucepan over medium heat, combine the white vinegar, water, sugar, salt, and garlic. Bring the mix to a quick boil, then remove from the heat.
  • Slowly pour the vinegar mix over the habanero peppers, then let the jar sit at room temperature uncovered until the liquid cools.
  • Once cooled, seal the jar with its lid, then refrigerate.


To lessen the chance of chili burn, use kitchen gloves when handling habanero peppers.


Calories: 6kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 234mgPotassium: 21mgFiber: 1gSugar: 1gVitamin A: 63IUVitamin C: 10mgCalcium: 2mgIron: 1mg
Keyword Habanero Pepper
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on June 7, 2023 to include new content.
Notify of

Inline Feedbacks
View all comments
Dave Brews

I’m wondering how they would taste with Apple Cider Vinegar.


How long does it take to get the pickled taste?