Best Pickled Serrano Chile Peppers Recipes

Pickled Serrano Peppers image

Provided by Nicole Cross

Time P7DT35m

Number Of Ingredients 9

1 pound serrano peppers, jalapeños, or Fresno chilies (or as many as you want)
1 1/2 cups white vinegar
2 tablespoons sugar
2 tablespoons salt
2 bay leaves
3 garlic cloves
2 tablespoons coriander seeds
1 teaspoon cumin seeds
2 tablespoons black peppercorns

Steps:

Make sure to start with clean jars and lids.
In a saucepan, combine 1 1/2 cups of water with vinegar, sugar, salt, bay leaves, garlic, and spices. Bring to a boil then reduce heat and simmer for 10 minutes. Let cool slightly.
While the brine is simmering, wash your peppers and pierce each one in a few places with a knife. Pack peppers into jars.
Ladle hot brine over peppers, filling each jar completely with liquid. Put lids on jars and let cool. When jars have cooled, place in refrigerator.
Pickled peppers will be ready to eat in about a week and will continue to improve in flavor as they sit.
These pickled peppers must be stored in the refrigerator.

Pickled Peppers image

Provided by Love2c0ok

Time 8h20m

Yield 6

Number Of Ingredients 5

1 cup water
½ cup distilled white vinegar
⅓ cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

Steps:

Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g