Pickled Serrano Chile Peppers Recipes

TINY JAR OF PICKLED SERRANOS

Steps:

• Give the serranos a good rinse and cut into thin slices, discarding the stems. Finely chop a couple tablespoons of onion (I used white onion). Peel and roughly chop a single garlic clove.
• Saute the onion and garlic in some oil over medium heat until softened. Add the sliced serranos along with the spices: Mexican oregano, cumin, black pepper, and salt.
• Briefly saute and then add 1/3 cup white vinegar and 1/3 cup water. Bring to a boil and remove from the heat.
• Add the serranos and brine to an 8 oz. jar. Let cool on the counter for a bit, and then seal and store in the fridge. You can taste them directly after making them, but they won't be fully pickled until the following day.
• Store in the fridge where they keep for about a month. (Note: instructions not meant for long term canning.)

MEXICAN PICKLED PEPPERS

Steps:

• Cut the stems off the chiles then slice the chiles in quarters lengthwise. Leave the seeds and veins.
• Chop the onion into 1/2" pieces.
• Cut the carrot into 1/4" rounds.
• Coarsely chop the garlic.
• Layer the vegetables and the spices in the canning jar.
• Cover the vegetables completely with apple cider vinegar. Put the lid on the jar.
• Place the jar in the refrigerator. Every three days give the jar a gentle shake to ensure that the vegetables cure evenly.

PICKLED SERRANO PEPPERS

Steps:

• Make sure to start with clean jars and lids.
• In a saucepan, combine 1 1/2 cups of water with vinegar, sugar, salt, bay leaves, garlic, and spices. Bring to a boil then reduce heat and simmer for 10 minutes. Let cool slightly.
• While the brine is simmering, wash your peppers and pierce each one in a few places with a knife. Pack peppers into jars.
• Ladle hot brine over peppers, filling each jar completely with liquid. Put lids on jars and let cool. When jars have cooled, place in refrigerator.
• Pickled peppers will be ready to eat in about a week and will continue to improve in flavor as they sit.
• These pickled peppers must be stored in the refrigerator.