Pickled Serrano Chile Peppers Recipes

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.

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.)

PICKLED SERRANO CHILE PEPPERS

Steps:

• First, I washed the peppers and poked each of them in a few places with a knife. Then I packed them into jars. One basket of peppers (about half a pound) filled three half-pint jars. Next I made the brine. I boiled the liquid then let it simmer for ten minutes. While still hot, I poured the brine over the peppers, filling the jar completely with liquid. Next I put the lids on the jars, let them cool, then placed them in the fridge. They should be ready in about a week, but will continue to improve as they sit. From what I hear, they will last a very long time in the fridge.

CHILES SERRANOS EN ESCABECHE

Steps:

• Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate.
• In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Cook for about 10 minutes, stirring from time to time. Add the vinegar, salt, bay leaves, oregano, marjoram, and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes longer.
• Pack 6 sterilized pint jars with the chile mixture, top with the vinegar, and seal. Process according to USDA guidelines.

PICKLED HOT PEPPERS

Steps:

• Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
• Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
• Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

PICKLED PEPPERS

Steps:

• Cut large chiles into 1/4 inch rings. Pierce small chiles 3-4 times with a skewer. Pack all chiles in a clean 1-quart jar.
• Bring vinegar, all remaining ingredients, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.