Pickled Hot Peppers Recipe
Pickled spicy peppers are a wonderful condiment that complements many Asian meals. This Serrano pepper dish spices up classic jalapeño recipes for a spicier effect. spicy peppers are simultaneously sweet, spicy, and sour. I adore them so much that I can eat them right out of the jar!
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Calories: 24kcal
Servings: 48
Equipment
- Saucepan
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
How to Store Leftovers
- 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
Calories: 24kcal | Carbohydrates: 5g | Sodium: 1mg | Potassium: 29mg | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg