Quick and Easy Pickled Serrano Peppers Recipe
Quick and easy pickled serrano peppers are a spicy and tangy condiment that adds vibrant flavor and a delightful kick to sandwiches, salads, eggs, and more. Made with a simple vinegar brine infused with garlic, these peppers are fast to prepare and can be stored in the fridge for up to two weeks, making them a versatile pantry staple for any meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: Approximately 1 cup of pickled serrano peppers
- Category: Condiment
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Pickled Serrano Peppers
- 4 ounces serrano peppers, sliced
- 2 to 4 cloves garlic, smashed lightly with the heel of a knife, skins removed
Brine
- 1 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 3 teaspoons kosher salt
Instructions
- Prepare the Peppers and Garlic: Place the sliced serrano peppers and smashed garlic cloves into a clean 16 oz glass jar with a lid or a nonreactive container, ensuring the peppers are evenly distributed.
- Make the Brine: In a saucepan or pot, combine the rice vinegar, sugar, and kosher salt. Heat over medium-high to high heat, stirring occasionally until the mixture reaches a boil and the sugar and salt fully dissolve.
- Combine and Cool: Carefully pour the hot brine over the peppers and garlic in the jar, covering them completely. Let the jar sit at room temperature for about 30 minutes, or until it cools enough to handle safely.
- Store and Use: Serve the pickled serrano peppers immediately as a condiment or seal the jar and refrigerate for later use. Refrigerated, the peppers will keep for up to two weeks, maintaining their flavor and crunch.
Notes
- If using a 32-ounce Mason jar, double the brine recipe to fully submerge the peppers.
- Wear gloves when handling serrano peppers to avoid skin irritation and accidental contact with eyes or face.
- Pour the hot brine into a glass measuring cup with a lip before transferring to the jar to reduce spills and improve safety.
- Store pickled peppers in the fridge in a tightly sealed nonreactive container for up to two weeks.
- Freezing is not recommended as it compromises the texture and flavor of the peppers.
