Pickled serrano sport peppers
1 quart sized jar of peppers
5 minutes
10 minutes
15 minutes
Ingredients:
- 10 to 15 serrano peppers (this is very variable because peppers are such different sizes. You just want enough pickles to fit your quart jar)
- 3 garlic chopped
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon plus 1 teaspoon white sugar
- 1 tablespoon salt
- 2 teaspoons MSG (optional)
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Directions:
With a sharp knife, poke 2 or 3 slits into each serrano pepper and pack them into a quart sized mason jar. The slits make sure that the liquid in the brine will get inside the peppers, so make sure they're cut all the way into the middle.
Roughly chop garlic cloves and add them to the jar with the peppers. Try to pack them down a little.
Add vinegar, water, sugar, salt, and msg (if using) to a small saucepan over medium-high heat.
Bring the vinegar mixture to a boil. As soon as it starts boiling, stir mixture, remove from heat and pour it into the jar over the peppers. This is obviously a hot pot pouring hot liquid, so be careful. I typically do the pouring process in the sink so any spilled near-boiling liquid does not hurt anyone.
Close the jar lid and let it rest on your counter until cool.
Add to the fridge and enjoy some great pickled peppers over the next few weeks.
Have you made this recipe? Share on Bluesky or Instagram, tag @beerinator and let him know!
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