Pickled Hot Peppers- Serrano Pepper Recipe
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!
Prep Time 10 minutes
Cook Time 10 minutes
refrigerate 3 days
Total Time 20 minutes
- 1 lb serrano peppers
- 1 1/4 cup white vinegar
- 1/2 cup water
- 1 1/4 cup sugar
- 3 garlic cloves
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.
Calories: 24kcal | Carbohydrates: 5g | Sodium: 1mg | Potassium: 29mg | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 4.3mg | Calcium: 2mg | Iron: 0.1mg