Pickled Serrano Peppers

With their bright, tangy flavor and just the right amount of heat, these pickled peppers can elevate a wide variety of dishes, from burritos and salads to sandwiches and even pizza. Whether you're a fan of Latin American cuisine or just love adding a kick to your meals, this simple pickling method will become one of your favorite things to do with serrano peppers.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 1 jar

Calories: 196 kcal per serving

Ingredients

12 - serrano peppers
1 cup - white vinegar
1 cup - water
1 tsp - kosher salt
1 tbsp - honey
3 cloves - garlic
optional spices

Instructions

Wash and dry the serrano peppers.
In a small saucepan, combine the water, white vinegar, salt, and honey. Stir over medium-high heat until the salt and honey are fully dissolved, bringing the mixture to a gentle boil.
Pack the peppers into sterilized glass jars, adding garlic cloves and any optional spices like black peppercorns or coriander seeds.
Carefully pour the hot brine over the peppers, ensuring they are fully submerged and removing any air bubbles.
Seal the jars with lids and allow them to cool to room temperature.
Once cooled, refrigerate the jars and let the peppers sit for at least a week to develop flavor before enjoying.

Nutrition