Pickled Serrano 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.)

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.

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.

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.

POTENT PICKLED PEPPERS

Steps:

• Trim pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size sterilized glass jars.
• Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.