How do you pickle Habanaro pepper?

- Habanero peppers (wear gloves when handling)

- White vinegar

- Water

- Sugar

- Salt

- Garlic cloves

- Fresh dill

- Black peppercorns

Instructions:

1. Wash and clean the habanero peppers. Make sure to wear gloves to protect your hands.

2. Remove the stems and seeds from the peppers. If you want the pickles to be less spicy, you can remove more seeds.

3. In a large saucepan, combine the white vinegar, water, sugar, salt, garlic cloves, fresh dill, and black peppercorns.

4. Bring the mixture to a boil over medium heat, stirring occasionally.

5. Reduce the heat to low and simmer for 5 minutes, or until the sugar and salt have dissolved.

6. Add the habanero peppers to the saucepan and stir gently.

7. Bring the mixture back to a boil, then reduce the heat and simmer for 5-10 minutes, or until the peppers have softened.

8. Remove the saucepan from the heat and let it cool completely.

9. Transfer the pickled habanero peppers to a clean glass jar or jars.

10. Pour the pickling liquid over the peppers, making sure that they are completely covered.

11. Seal the jars tightly and store them in a cool, dark place for at least 2 weeks before eating.

Tips:

- You can use any type of vinegar for pickling, but white vinegar will give you the clearest, most transparent pickle liquid.

- If you don't like dill, you can use other herbs like thyme, oregano, or rosemary.

- You can also add other spices like red pepper flakes, chili powder, or cumin.

- Pickled habanero peppers can be stored for up to 6 months in a cool, dark place.

- Pickled habanero peppers can be used in a variety of dishes, such as tacos, burritos, sandwiches, salads, and pizzas.