Garden Pickled Hot Peppers
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We live in Arizona, so we know heat! Even though it can be unbearably hot outside in the summer - we love heat in our food! Maybe it's the fact that our peppers grow year-round - so when most everything else has vacated the garden during our hot summer months, we still have garden fresh peppers to cook with.
If you’re a fan of hot and spicy foods, then you must have tried pickled hot peppers at least once in your life. These spicy delights are the perfect addition to any dish, adding a burst of heat and flavor that is simply irresistible. I'm going to share with you one of our garden favorites - a recipe for making your own pickled Serrano peppers.
Serrano peppers are known for their fiery kick and robust flavor. They are a popular choice for pickling because they retain their heat and flavor even after being submerged in a pickling solution. Not to mention, they are easy to grow in your garden, making them a cost-effective option for homemade pickling.
Let's get started on this exciting, spicy adventure!
Ingredients:
Before we begin, make sure you have the following ingredients at hand:
- 1/2 lb Serrano Peppers - sliced (approx. 30-40 peppers depending on size)
- 4 Cloves of Garlic - sliced thin
- 1 cup White Vinegar
- 1 cup Water
- 1/4 cup Sugar (or 3 tbsp Honey)
Preparation:
Once you have all your ingredients, you're ready to start the pickling process. Here's how to do it:
- Combine vinegar, water, and sugar (or honey) in a small saucepan over medium-high heat.
- Give it a stir and heat until it's just below a boil and the sugar is dissolved.
- Let the mixture cool before adding it to the jar(s) of sliced peppers and garlic.
Things to Note:
There are a few things to keep in mind when preparing pickled hot peppers:
- Serranos are HOT! I recommend wearing gloves when preparing peppers to avoid any accidental skin contact.
- If Serranos are too hot for you, you can easily substitute them with Jalapeños.
- It's best to give the pickled peppers 3-5 days in the refrigerator for the full flavor to develop (and for the heat to calm down a bit).
- Note, this recipe is not shelf-stable; keep pickled peppers in refrigerator and they will last for 2-3 months.
Enjoy Your Pickled Hot Peppers!
Once you've followed these steps, you'll have your very own jar of homemade pickled Hot Peppers. These can be used to spice up your meals and a topping for your favorite dishes.
There's nothing quite like the satisfaction of eating something you've prepared yourself, and maybe even grew yourself (if you feel even more adventurous)! Enjoy your pickling journey, and remember, the heat is part of the fun!