It is important that the vinegar ratio not be altered to avoid any potential bacterial growth.
20 to 30 habanero chiles, stems removed
3 cups white vinegar
3 cups water
2 teaspoons coarse kosher salt
3 Mason-type (1-pint) canning jars, sterilized
Select habaneros that are fresh, firm, and free of blemishes. Wash in a mild bleach solution (1 teaspoon household bleach to 1 quart of warm water), rinse and allow to dry overnight. Wearing food-safe gloves and using a sharp paring knife, cut two slits in the top of each chile. Tightly pack the chiles into the sterilized jars.
In a medium saucepan, combine the vinegar, water and salt. Bring to a boil and pour over the chiles. Seal the jars and store in a cool, dark place for at least 4 weeks before serving.
Yield: 3 jars
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