Tiny Jar of Pickled Serranos
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.)
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
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.
- 3
Briefly saute and then add 1/3 cup white vinegar and 1/3 cup water. Bring to a boil and remove from the heat.
- 4
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.
- 5
Store in the fridge where they keep for about a month. (Note: instructions not meant for long term canning.)