Tiny Jar of Pickled Serranos
User Reviews
4.8
30 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
Report
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.)
Share:
Ingredients
- 7-8 serrano chile
- 2 tablespoons onion finely chopped
- 1 clove garlic
- pinch of oregano, Mexican approx. 1/4 teaspoon
- pinch of cumin seed approx. 1/8 teaspoon
- 3-4 black peppercorns
- 1/2 teaspoon salt
- 1/3 cup white vinegar
- 1/3 cup water
- olive oil
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.
Nutrition Information
Show Details
Calories
3kcal
(0%)
Sodium
97mg
(4%)
Potassium
10mg
(0%)
Vitamin A
35IU
(1%)
Vitamin C
1.7mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 3 kcal
% Daily Value*
| Calories | 3kcal | 0% |
| Sodium | 97mg | 4% |
| Potassium | 10mg | 0% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1.7mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
Other Recipes
You'll Also Love
