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Pickled Serrano Peppers

Name: Pickled Serrano Peppers
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Cuisine: American, Mexican
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

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.

15 min total 10 min prep 5 min cook 1

Ingredients

1 serv.

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

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1 Place the serranos and garlic in a (16-ounce) or similar lidded jar.
2 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.
3 Store in the fridge for up to 2 weeks.