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!
If you have been following my blog, you know I LOVE, LOVE, LOVE spicy and hot dishes. I have a whole dedicated jalapeno recipe category. Spice is life in my book.
Pickled Hot Peppers Recipe
Anh and Ann Shaw
My dear sweet beautiful dear friend, Ann invited me over for dinner to meet her mom and try out her mother’s cooking. She is my partner in crime. If you follow my Instagram feed, you have probably seen her in my feed and Instagram stories. Her mother, Anh is known for her incredible gift of cooking Vietnamese food. She made these incredible Vietnamese sandwiches and Pho for me to devour. Oh my gosh it was good. I totally pigged out and overate. It was worth every calorie. I am craving it all just thinking about it.
With the dishes, she had a batch of homemade hot pickled peppers. I was dishing out the Serrano peppers by the spoonfuls and topping up my dinner plate. She 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.
Fortunately for me, 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. Traditionally this recipe is made with jalapeños. You can do that also if you like. But my friends and I like the 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 do you make Pickled Hot Peppers without canning?
To make pickled hot peppers:
- Cook vinegar, water and sugar on the stove top. Cook until sugar is completely dissolved.
- Slice garlic and Serrano peppers.
- 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
- Cover and refrigerate for 3 days before serving.
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! Vinegar is good poured on stewed cabbage, collards, and turnip greens.
Is spice your life? If it is, check out these other spicy recipes: Jalapeno Salt Recipe, Jalapeno Relish , and Crock-Pot Pepperoncini Pot Roast.
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.
Video
Nutrition
Ral says
I met Ann in Okinawa years ago. She is a great cook!
Katie says
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 says
Can I water bath these so they don’t have to be refrigerated?
Christina says
pickled peppers are the absolute best! You’ve inspired me to whip some up! awesome recipe 😀
Dawn - Girl Heart Food says
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