Pickled Serrano Peppers
Serves 1 jar
If you like pickled jalapeños, you'll love these pickled serrano peppers too. They're just as tangy and delicious...and even hotter. Try them on tacos, nachos, and more for a pop of spicy flavor! Note: I recommend wearing gloves when you slice the serranos to avoid irritating your skin.
Ingredients
- 15 serrano peppers, thinly sliced
- 1 garlic clove, peeled and smashed
- ¾ cup distilled white vinegar
- ¾ cup water
- ¼ cup cane sugar
- 2 teaspoons sea salt
Instructions
- Place the serranos and garlic in a (16-ounce) or similar lidded jar.
- Heat the vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the brine over the serranos. Let cool to room temperature, then cover and chill for at least 30 minutes before using.
- Store in the fridge for up to 2 weeks.