Tiny Jar Of Pickled Serranos Recipes

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TINY JAR OF PICKLED SERRANOS



Tiny Jar of Pickled Serranos image

Want to quick pickle some serrano chile peppers? No problem! Here's an easy recipe that will fit in an 8 oz. Mason jar. (Note: these instructions are not designed for long-term canning.)

Provided by Mexican Please

Time 10m

Number Of Ingredients 10

7-8 Serrano chiles
2 tablespoons finely chopped onion
1 clove garlic
pinch of Mexican oregano (approx. 1/4 teaspoon)
pinch of cumin seeds (approx. 1/8 teaspoon)
3-4 black peppercorns
1/2 teaspoon salt
1/3 cup white vinegar
1/3 cup water
olive oil

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.)

Nutrition Facts : Calories 3 kcal, Sodium 97 mg, ServingSize 1 serving

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