As I plucked the vibrant green serrano peppers from my backyard garden, I knew exactly what I wanted to do with them.
The tangy crunch of pickled serrano peppers has become a staple in my kitchen, adding a zesty kick to everything from tacos to sandwiches.
What makes this recipe truly special is its versatility. You can customize the brine with different spices or even add sliced onions or carrots for extra flavor and crunch.
And let’s not forget the health benefits – pickling preserves many of the peppers’ nutrients, including capsaicin, known for its metabolism-boosting properties.
Whether you’re a heat seeker or just looking to add a pop of flavor to your meals, these pickled serrano peppers are sure to become a new favorite. So grab those peppers and let’s get pickling – your taste buds will thank you!
Why I Love This Recipe?
- I was skeptical at first, but these pickled serranos have become my secret weapon for jazzing up weeknight dinners.
- The recipe is so simple, that even my pickling-phobic friends have successfully made batches – it’s nearly impossible to mess up!
- I’ve experimented with adding different spices like cumin or coriander, creating unique flavor profiles for various dishes.
- These peppers have saved me countless times when I needed a quick flavor boost for lackluster meals.
- The health benefits are a huge plus – I feel good knowing I’m adding both flavor and nutrition to my diet.
Pickled Hot Peppers Recipe
Equipment
- Knife
- Cutting Board
- Saucepan
- Measuring Cups
- Stirring Spoon
Ingredients
- 1 lb serrano peppers
- 1 ¼ cup white vinegar
- ½ cup water
- 1 ¼ cup sugar
- 3 garlic cloves
Instructions
- In a saucepan, combine 1 ¼ cups vinegar, ½ cup water, and 1 ¼ cups sugar. Cook over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture reaches a soft boil.
- Remove the saucepan from heat and allow the vinegar mixture to cool to room temperature.
- Thinly slice 3 garlic cloves and 1 lb of serrano peppers.
- Place the sliced peppers and garlic into a container, then pour the cooled vinegar mixture over them.
- Cover the container and refrigerate for 3 days to allow the flavors to fully develop.
Notes
- Fridge: Transfer the pickled serrano peppers to a glass jar with a tight-fitting lid or another nonreactive container, like a locking glass storage container. Store in the fridge and enjoy within 2 weeks. For the best flavor, let them sit for 2 to 3 days before eating.
- Freezer: Freezing pickled peppers is not recommended, as it can ruin their texture. However, you can freeze fresh, raw serrano peppers if you plan to cook them later.
Nutrition
Top Choices For What To Serve With Pickled Serrano Peppers!
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