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–+ servings

Pickled Serrano Peppers

Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Marinating time 2 hours
Total Time 2 hours 15 minutes
Servings 1 pint jar of pickled serrano peppers
Calories 143

Equipment

  • Cutting board
  • Knife
  • Pint jar with a lid
  • - Saucepan

Ingredients

  • 10-12 serrano peppers
  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic peeled and crushed
  • 1 tbsp sugar
  • 1 tbsp kosher salt
  • ½ tsp black peppercorns
  • 1/2 tsp coriander seeds
  • 1 bay leaf

Instructions

  • Wash and dry serrano peppers. Make a small slit in each pepper.
  • In a saucepan, combine vinegar, water, garlic, sugar, salt, peppercorns, coriander seeds, and bay leaf. Bring to a boil, stirring occasionally.
  • Remove pickling liquid from heat and let cool for 5 minutes.
  • Pack serrano peppers into a pint jar. Pour warm pickling liquid over peppers, submerging them completely.
  • Place lid on jar and let cool to room temperature. Refrigerate for at least 2 hours.
  • Store in the refrigerator for up to 2 months. Enjoy with tacos, sandwiches, or salads.

Video

Nutrition

Calories: 143kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 7002mg | Potassium: 264mg | Fiber: 4g | Sugar: 17g | Vitamin A: 646IU | Vitamin C: 30mg | Calcium: 70mg | Iron: 2mg