Pickled Serrano Peppers Recipe
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.
Ingredients
- 12-16 serrano peppers
- 1 cup white vinegar
- 1 cup water
- 1 teaspoon kosher salt
- 1 tablespoon honey
- 3 garlic cloves
- black peppercorns (optional) coriander seeds, fresh herbs
Instructions
- Wash and dry the serrano peppers.12-16 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.1 cup white vinegar, 1 cup water, 1 teaspoon kosher salt, 1 tablespoon honey
- Pack the peppers into sterilized glass jars, adding garlic cloves and any optional spices like black peppercorns or coriander seeds.3 garlic cloves, black peppercorns (optional)
- 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
Calories: 146kcalCarbohydrates: 25gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.02gSodium: 2352mgPotassium: 272mgFiber: 3gSugar: 20gVitamin A: 675IUVitamin C: 35mgCalcium: 49mgIron: 1mg
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