Homemade Pickled Serrano Peppers

5 from 6 votes

Homemade Pickled Serrano Peppers

Pickled Serrano peppers are the perfect way to add a burst of heat and flavor to your favorite dishes. These pickled Serrano peppers are not only delicious but also incredibly easy to make.

Prep Time5

Cook Time10

Course: Peppers, Side Dish

Cuisine: American

Servings: Jar

Calories: 150kcal

Author: Elle John

Ingredients

20 serrano peppers stem removed
1 cup white vinegar
1 cup water
2 cloves garlic peeled and thinly sliced
1 tablespoon sugar
1 tablespoon salt
1 teaspoon black peppercorns optional

Instructions

Wash the Serrano peppers thoroughly, and if you prefer a milder heat, remove the seeds and ribs. Set them aside.
In a saucepan, combine the white vinegar, water, sugar, salt, garlic, and black peppercorns (if using). Bring the mixture to a boil over medium heat. Stir until the sugar and salt have completely dissolved.
Reduce the heat to low and simmer the brine for about 5 minutes, allowing the flavors to meld together. Then allow the mixture to cool down to room temprature .
Carefully pack the Serrano peppers into sterilized glass jars. Once cooled, pour the brine over the peppers, ensuring they are completely submerged.
Seal the jars tightly with lids
Store the pickled Serrano peppers in the refrigerator for at least 24 hours before enjoying. They will continue to develop flavor over time and can be stored for several months.

Notes

Choose fresh, firm Serrano peppers for the best results. If you prefer milder heat, you can remove the seeds and ribs from the peppers before pickling.
Properly sterilized glass jars are crucial to preventing spoilage. Wash them thoroughly with hot, soapy water, then sterilize them by placing the jars in a boiling water bath for 10 minutes. Allow them to air dry before use.
Get creative with your pickling brine. You can add herbs like cilantro or oregano, or even a slice of citrus for extra flavor.

Nutrition