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Pickled Habaneros And Onion In Kombucha

Pickled Habaneros And Onion In Kombucha

I had the fortune of discovering a massive batch of habaneros on special at the local grocery store over the weekend. With my habanero plants still a few months away from maturity, I figured I should seize upon this spicy opportunity and learn how to preserve and pickle peppers. We had brilliant success with our pickled red onions in kombucha, so I thought I’d extend this across to trying to pickle habaneros in kombucha.

The recipe is very straightforward and involves few ingredients. I’ll report back once the pickling process is complete and share the flavor profile.

Fresh Red Habanero Peppers
Fresh Red Habanero Peppers

Start by slicing your habaneros (and onion) into thin rings.

Finely Sliced Habanero Peppers
Finely Sliced Habanero Peppers

Combine a cup of your fresh homemade kombucha with 1/4 cup white vinegar, 1 tbsp salt, 1 tbsp sugar, 1 tbsp mustard seeds and 1 tsp black pepper.

Fresh Jar of Homemade Kombucha
Fresh Jar of Homemade Kombucha

Let the mixture simmer for 10 minutes, then pour over the habaneros and onions in a jar. Let cool before sealing the lid and placing in the fridge.

Pickled Habaneros and Onion in Kombucha
Pickled Habaneros and Onion in Kombucha

Looks delicious already, doesn’t it?

Pickled Habaneros and Onion in Kombucha
Pickled Habaneros and Onion in Kombucha

Depending on the mixture, one should wait around 2 to 3 weeks before the pickling starts to take a pronounced effect. Of course you can consume it immediately, but those that wait longer will be rewarded with a better flavor profile.

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