I love a quick pickle and pepper!! Whether it's jalapeño, habanero, or Fresno peppers, I love the different flavor profiles of the various pickled peppers.

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.

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Ingredient Notes
Instructions
How to Serve Pickled Serrano Peppers
Tips, Tricks, and Alterations
Recipe

water, viniager, garlic, honey, serrano peppers

Ingredient Notes

Serrano Peppers: These peppers pack a punch, offering more heat than jalapeños but less than habaneros. You can also mix in different kinds of peppers like bell peppers or banana peppers for a varied flavor profile.
White Vinegar: white vinegar provides the acidity needed to preserve the peppers while balancing their heat. You can also use apple cider vinegar.
Garlic Cloves: Adding garlic cloves to your brine infuses the peppers with a subtle, savory depth.
Black Peppercorns and Coriander Seeds: These spices enhance the complexity of the brine, making for a more flavorful pickle.
Honey: This adds a touch of sweetness, balancing the spiciness of the serrano peppers. If you prefer, you can substitute it with sugar or agave for a vegan option.

brine being poured over a jar of cut serrano peppers

Instructions

Prepare the Peppers: Wash and dry the serrano peppers thoroughly. Leave them whole, slice them into rings, or create a mix of both for different textures in your pickled peppers.
Make the Brine: In a small saucepan, combine 1 cup of water, 1 cup of white vinegar, 1 teaspoon of kosher salt, and 1 tablespoon of honey. Stir the mixture over medium-high heat until the salt and honey are fully dissolved, bringing the brine to a gentle boil.
Pack the Jars: Sterilize your glass jars by washing them in hot, soapy water and rinsing them well. Pack the serrano peppers into the jars, leaving some space at the top. For added flavor, include garlic cloves, black peppercorns, and coriander seeds in each jar.
Pour the Brine: Place the jars in the sink to avoid any spills. Carefully pour the hot brine over the peppers, ensuring they are fully submerged. Use a utensil to remove any air bubbles, then seal the jars with lids.
Cool and Store: Let the jars cool to room temperature before transferring them to the refrigerator. Allow the pickled serrano peppers to sit for at least a week to develop their full flavor. The longer they sit, the more intense the flavor.

How to Serve Pickled Serrano Peppers

Taco Toppers: Add a zesty kick to your tacos, burritos, or quesadillas.
Salad Enhancers: Toss them into your favorite salads for a spicy, tangy twist.
Sandwich Boosters: Perfect for layering into sandwiches or burgers for extra heat.
Pizza: Use them as a spicy topping for homemade or store-bought pizza.
Garnish die: Ideal for garnishing soups, stews, or grilled meats.

Tips, Tricks, and Alterations

Vinegar Varieties: Swap out the white vinegar for apple cider vinegar or rice wine vinegar for a slightly different flavor.
Less Heat: If you prefer a milder pickle, consider using less mature peppers or mixing in some sweet peppers.
Extra Flavor: Experiment with additional spices like cumin seeds, bay leaves, or Mexican oregano for a unique twist.
Extra Quick Pickling: For a super quick pickle, try marinating sliced peppers in straight vinegar or lime juice at room temperature for 15-20 minutes. The acid from the lime juice or vinegar will soften and mellow the peppers quickly. But they also won't hold up as long.

This pickled serrano pepper recipe is the perfect way to preserve your peppers and add a burst of flavor to any meal. Whether you’re a fan of spicy foods or just love experimenting with different kinds of peppers, this simple recipe will become a staple in you flavor boost tool box.

Recipe