Sweet & Spicy Pickled Serrano Peppers
Serrano peppers tend to be a lot spicier than jalapeños. This recipe gives the peppers a sweet, spicy and tart taste. Great to add to your sandwiches, burgers, pizzas, Asian or Mexican dishes.
Ingredients
- 1 pound serrano peppers
- 1 cup distilled white vinegar
- 1/2 cup water
- 1 cup sugar
- 1 tsp sea salt
Instructions
- Using a saucepan, cook vinegar, water, sugar and salt on low heat.
- Cook until sugar is completely dissolved and reaches a boil.
- Remove from heat and let it cool completely.
- Slice serrano peppers thinly and add to a mason jar.
- Pour vinegar mixture over the peppers.
- Cover and refrigerate for at least 2-3 days.
- Use condiment in sandwiches, burgers, pizzas, Asian or Mexican dishes.
Notes
These pickled peppers will stay good in the refrigerator for up to 2 months. You can use jalapeños instead if you prefer less heat. While this recipe does not require garlic, you can add it to infuse the flavor.