Tuesday, September 14, 2010

Pickled Habanero Pepper

Disclaimer: This is deliciously hot and you will be coming back for more.


10-12 habanero pepper
1 cup of vinegar
1 cup of orange juice (freshly squeezed)
1 tablespoon of salt
1 tablespoon of black pepper
1 tablespoon of Adobe seasoning
6 cloves
1/2 onion (sliced and cut in half)
32oz glass jar

Take 6 habanero peppers and cut in half. Add in all the remaining peppers, onions, vinegar, orange juice, seasoning, salt and black pepper. Shake and refrigerate for 4 days before using.


  1. Do you use the pickled habanero peppers to marinate or as an addition to your cooking. Thanks for the great site I have been using it.

  2. This comment has been removed by the author.

  3. I have seen pikliz last a few years. The vinegar is a preservatice. The key is to not use a dirty utensil when using it and to not double dip a utensil that has been used for eating. It will contaminate the pikliz and make it go bad.

    1. I apologize for the previous comment but this should be refrigerated when in use and should last a few months. But use a clean utensil when using to ensure a longer lasting jar.

  4. Hi I am haitian but was never really interested in learning how to cook. Now as an adult I want to learn how to cook and nothing excites me more than Haitian food. Thank you so so much for your blog. I hope you don't stop or even if you did, that you keep your site up its just such a valuable resource. You don't even know......