Comments on: Pickled Serrano Peppers

By: Christina

Christina — Sun, 28 Jun 2026 18:39:46 +0000

In reply to Angela. You can freeze the peppers from fresh and store them in the freezer for up to 12 months.

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 07 Jan 2026 18:05:08 +0000

In reply to Tom Mulea. I'm not sure, I don't have experience with that ingredient.

By: Tom Mulea

Tom Mulea — Wed, 07 Jan 2026 03:36:47 +0000

In reply to Angela.

Can you substitute the cane sugar with allulose?

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 05 Sep 2025 16:42:46 +0000

In reply to Angela. Hi Angela, hmmm I'm not sure how freezing would work. I would make a 1/2 recipe if you want a smaller batch.

By: Angela

Angela — Fri, 05 Sep 2025 15:32:15 +0000

I am wondering if you can make the brine and then freeze? It is only myself and I would not eat that many in the refrigerated time alloted.

By: Kat

Kat — Sat, 09 Aug 2025 20:09:23 +0000

I thought it was just me! Jalapeños where I live, also are tasting more like green bell peppers and less like that nice jalapeños flavor! I love Serranos on my tacos! It adds a different depth of flavor and they offer heat! So when I came across your pickled version it had me excited to try it! Serranos are excellent in Tom Yum and ramen as well!

By: E

Sat, 26 Jul 2025 19:48:13 +0000

This is a keeper! Want to try to emulate the jalabeanos w this, think it’ll do nicely.

By: Melinda Jordan

Melinda Jordan — Tue, 20 May 2025 16:51:34 +0000

I made the pickled serranos this morning, but mine did not turn dark like yours. They are still bright green. Will they turn darker green as they sit in the brine? Its been 30 minutes and still bright green. Thanks for any advice on this