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

TAQUERIA STYLE PICKLED JALAPENOS AND CARROTS



Taqueria Style Pickled Jalapenos and Carrots image

This recipe will result in two pint-sized jars of pure zip. They'll keep in the fridge for at least a month. (Note: these instructions are not designed for long-term canning.)

Provided by Patrick Calhoun | Mexican Please

Time 20m

Number Of Ingredients 12

8-10 jalapenos
2 carrots
1 small onion
4-6 cloves of garlic
olive oil
1.5 cups white vinegar
1 cup water
1 tablespoon salt (Kosher or sea salt)
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin seeds
8-10 black peppercorns
1 bay leaf (optional)

Steps:

  • Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.
  • Peel and quarter the onion, chopping into thin slices. Peel and roughly chop the garlic.
  • Heat a glug of oil in a medium sized sauce pan over medium heat. Saute the onion and garlic for a few minutes.
  • Add the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don't have seeds or peppercorns on hand.
  • Add the jalapenos and carrots. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional). Simmer until the jalapenos are just turning army green in color.
  • Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. You can also use a single quart-sized Mason jar. You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
  • I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time.

Nutrition Facts : Calories 27 kcal, Carbohydrate 4 g, Sodium 14 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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