Pickled hot peppers are a tasty condiment used with many Asian dishes. This Serrano pepper recipe spices up the traditional jalapeno versions for a hotter affect.
The hot peppers are sweet, hot, and tart at the same time. I love them so much, I can eat them straight out of the jar!
Steps to make refrigerator pickled hot peppers
To make pickled hot peppers, follow these steps:
- Cook vinegar, water and sugar on the stove top. Cook until sugar is completely dissolved. (photo 1)
- Slice garlic and Serrano peppers. (photo 2)
- Allow vinegar mixture to completely cool to room temperature, then pour over garlic and Serrano peppers. (This keeps the peppers crispy and full of flavor.) (photo 3)
- Cover and refrigerate for 3 days before serving.
Tip
Tip: Traditionally this recipe is made with jalapeños. You can do that also if you like if you want a little less heat.
The Serrano peppers are not only hotter, they also have a bit of stronger flavor that go really well with the sweet and tartness of this recipe.
How long will the refrigerator pickled hot peppers last?
You can store the refrigerator pickled hot peppers up to two months, maybe longer. My batch never lasts longer than 2 weeks because we eat the heck out of them once they are ready.
What do you use pickled hot peppers on?
Add the peppers to sandwiches, noodle bowls, rice, soup, hamburgers, hotdogs... They go well on anything you want to make hotter. Or eat them straight out of your container for a snack like I do!
Note: The spicy sweet vinegar is good poured on stewed cabbage, collards, and turnip greens.
Vietnamese Peppers
This recipe came from my sweet beautiful dear friend, Ann and her mother Anh. Ann is my partner in crime. If you follow my Instagram feed, you have probably seen her in my feed and Instagram stories.
Anh is known for her incredible gift of cooking Vietnamese food. She made incredible homemade Vietnamese sandwiches and Pho for me to devour.
With the dishes, she had a batch of these homemade hot pickled peppers. I was dishing out the Serrano peppers by the spoonfuls and topping up my dinner plate.
Anh was impressed I could handle the heat. I was like, "I need this Pickled Hot Peppers recipe!!! Like now!!" It's like my new favorite thing.
Anh was happy to share her recipe. Ann came over personally to make a big batch with me just for you (my readers) so that you can make some to burn your mouth with also.
Is spice your life? If it is, check out these other spicy recipes:
Please leave me a comment below if you make these refrigerator pickled pepper and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your Vietnamese peppers on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
Pickled Hot Peppers- Serrano Pepper Recipe
Ingredients
- 1 lb serrano peppers
- 1 1/4 cup white vinegar
- 1/2 cup water
- 1 1/4 cup sugar
- 3 garlic cloves
Instructions
- Cook vinegar, water, and sugar until sugar is completely dissolved and mixture reaches a soft boil.
- Remove from heat and cool until room temperature.
- Slice garlic very thin.
- Slice serrano peppers.
- Add pepper and garlic into a container. Pour vinegar mixture. Cover and refrigerate for 3 days for full flavoring.
Anna
Excellent recipe! Was able to successfully scale down the recipe as I only had enough homegrown serrano peppers to fill a pint jar at a time. For my 2nd pint jar I added some homegrown sliced Fresno peppers. It added additional heat and lovely color contrast. I've used the pickles on cheese sandwiches as well as on Asian, Indian, and Mexican dishes. A keeper of a recipe.
Katie Crenshaw
I honestly do not know. I am sorry.
Clo
I follow a pretty low carb low sugar lifestyle. Is it possible to do this with a sugar substitute rather than sugar. I use Lankanto monk fruit/erythritol blend sweetener. It measures the same as sugar. I was just curious if this would work or whether it might make it spoil faster.
Tommy
Thanks for this recipe. I went to Houston Garden Center and bought what I thought was four jalapeño plants. Now that they are producing, they clearly are not jalapeños. I still have the little white markers labeling them as jalapeños. Anyway I don’t want to start over nor waste them. I had to look at a pepper chart to figure out what kind they are (I believe Serrano). I will give this recipe a shot. Thanks!
Katie Crenshaw
I really think only white will work. Brown sugar will have a complete different taste with the peppers. I don't recommend the brown sugar. However, if you try it and like it with the brown, let me know. I could always be wrong!
chris
Hi! I am wondering if I can use brown sugar instead of white? Which tastes best?
Thank you,
Chris
Erin
Perfect timing!!! I always have peppers on hand and I cannot get enough heat, either! I just planted some peppers in the garden - I’m sure I’ll be pickling those in a few months, too.
Andrew Wilson
Fab! The pickling process concentrates the heat. Absolutely delicious. Thank you!
Katie Crenshaw
You keep the peppers in the vinegar just like you would with a pickle. Enjoy!
Mary
Do you keep them in the vinegar solution in the fridge the whole time or replace it/drain it? Thanks!
Ral
I met Ann in Okinawa years ago. She is a great cook!
Katie
I honestly don't know.... this was a recipe from a friend. I have not tried canning them myself, so I have no idea how they would turn out. The vinegar ratio should be okay for the acid level... however, this refrigerator version keeps them crisp and crunchy. I am sure the texture would be very different when canning them. They never last longer than a month in my home, but I love hot things.
Connie
Can I water bath these so they don’t have to be refrigerated?
Christina
pickled peppers are the absolute best! You've inspired me to whip some up! awesome recipe 😀
Dawn - Girl Heart Food
I love hot peppers and hubby loves them even more! I bet these would be awesome on just about anything...even eaten straight up as is 😉 XO