Tiny Jar of Pickled Serranos

Name: Tiny Jar of Pickled Serranos
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 12 serving
Ingredients: 7-8 serrano chiles; 2 tablespoons finely chopped onion; 1 clove garlic; pinch of Mexican oregano (approx. 1/4 teaspoon); pinch of cumin seeds (approx. 1/8 teaspoon); 3-4 black peppercorns; 1/2 teaspoon salt; 1/3 cup white vinegar; 1/3 cup water; olive oil

User Reviews

4.8

45 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
12
Calories
3 kcal
Course
Main Course, Appetizer
Cuisine
Vegetarian

Tiny Jar of Pickled Serranos

Ximena Brandt

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Want to quick pickle some serrano chile peppers? No problem! Here's an easy recipe that will fit in an 8 oz. Mason jar. (Note: these instructions are not designed for long-term canning.)

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Ingredients

Servings

7-8 serrano chiles
2 tablespoons finely chopped onion
1 clove garlic
pinch of Mexican oregano (approx. 1/4 teaspoon)
pinch of cumin seeds (approx. 1/8 teaspoon)
3-4 black peppercorns
1/2 teaspoon salt
1/3 cup white vinegar
1/3 cup water
olive oil

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Instructions

Give the serranos a good rinse and cut into thin slices, discarding the stems. Finely chop a couple tablespoons of onion (I used white onion). Peel and roughly chop a single garlic clove.
Saute the onion and garlic in some oil over medium heat until softened. Add the sliced serranos along with the spices: Mexican oregano, cumin, black pepper, and salt.
Briefly saute and then add 1/3 cup white vinegar and 1/3 cup water. Bring to a boil and remove from the heat.
Add the serranos and brine to an 8 oz. jar. Let cool on the counter for a bit, and then seal and store in the fridge. You can taste them directly after making them, but they won't be fully pickled until the following day.
Store in the fridge where they keep for about a month. (Note: instructions not meant for long term canning.)

Notes

If using cumin seeds or whole peppercorns be sure to crush them first. But you can use powdered spices and get an equally good result.
Kosher, sea, or pickling salts are most commonly used for pickling vegetables. Iodized salt isn't recommended as additives can affect the brine.
Glass containers seem to be the best choice for storage of this vinegar based brine.
It's also best practice to cook the vinegar based brine in a non-reactive pan.
Always use caution when handling hot chiles -- here are some tips on handling hot chili peppers.
For a bigger batch, see our Pickled Jalapenos and Carrots recipe.