Quick Pickled Hot Peppers
This recipe came about from having an abundance of hot Serrano peppers. First, this summer, my Serrano plant was abundant! Then, during COVID-19, when my Amazon shopper read “one” Serrano and brought me one Pound! Many of these went into homemade curries, and I still had about a dozen left over. Turns out a quick pickle was the ideal solution! This quick pickle recipe is easy, smells amazing, and results in versatile peppers that last in the fridge for up to a month. These are great over rice dishes, curries, nachos, soups, even vodka! Let your imagination and your taste buds run wild!
Jump to RecipeUsing disposal gloves to protect your hands (only if using hot peppers), slice off the top and bottom of peppers; then slice vertically to reveal membranes on either side. Repeat for all peppers
Over the sink in a running stream of water, pull out the seeds and veins of each pepper. Beware!! If you are using hot peppers the fumes may cause you some distress so stand back as far as possible while doing this. I often have a very runny nose afterward but it is worth it! Return to cutting board and slice pepper halves horizontally into small thin slices
Smash one clove garlic. Place all peppers and garlic into canning jar
Remove gloves. Place apple cider vinegar, water, sugar and salt into a pot and set over medium-high heat on stovetop. Bring to an almost-boil stirring frequently to dissolve sugar (this will go quickly). Remove from heat and pour into jar over peppers. Fill with a small amount of water if necessary
Cool to room temperature. Then seal with lid and place in refrigerator for 1-2 days to pickle. We’ve stored these in the fridge for 3 months with good results. They stay very well.
Some of our favorite things to do with these peppers and their juices?? Make martinis — the juice is fantastic with vodka martinis! We also love the mellowed-out pickled peppers in scrambled eggs (still spicy but with just a kick). Also, sprinkled on top of any Mexican dish, like our cheesy enchiladas (HERE)! Let us know how you end up using these creatively too and enjoy!
Quick Pickled Hot Peppers
Equipment
- Glass canning jar with lid
- Gloves, if using hot pepers
Ingredients
- 12+ Serrano peppers or adjust the recipe to whatever you have on hand
- 1 clove garlic smashed
- 1/2 c apple cider vinegar
- 1/2 c water preferably filtered
- 1 T and 1 tsp sugar or substitute date or coconut sugar
- 1/2 tsp salt
Instructions
- Using disposal gloves to protect your hands (only if using hot peppers), slice off the top and bottom of peppers; then slice vertically to reveal membranes on either side. Repeat for all peppers
- Over the sink in a running stream of water, pull out the seeds and veins of each pepper
- Return to cutting board and slice pepper halves horizontally into small thin slices
- Smash one clove garlic
- Place all peppers and garlic into canning jar
- Remove gloves. Place apple cider vinegar, water, sugar and salt into a pot and set over medium-high heat on stovetop
- Bring to an almost-boil stirring frequently to dissolve sugar (this will go quickly)
- Remove from heat and pour into jar over peppers. Fill with a small amount of water if necessary
- Cool to room temperature. Then seal with lid and place in refrigerator for 1-2 days to pickle; Store up to a month
Notes
- I happened to have about 12 Serrano peppers on hand at the time and used these plus a 16-oz glass canning jar. I added a small amount of water to the top. This recipe can easily be doubled for a 1/2 pound of peppers
- This recipe is also great with jalapenos, habaneros or milder peppers
Nutrition
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