Pickling at home is an incredibly easy and rewarding activity, and this Pickled Serrano Peppers recipe is probably my easiest one. It comes together in under 15 minutes and stores in the fridge. The peppers will be ready to enjoy within 24 hours (or see Expert Tips below on how to make these in under 10 minutes!)
Add these peppers to sandwiches and tacos along with citrus pickled onions and chipotle sauce. You can also add them to stews like my braised chuck roast or pulled beef barbacoa, with grilled meats like my chicken shish tawook and Harissa Chicken.
Table of Contents
Ingredients
I love the simplicity of this recipe. It can be made any time of the year, but it’s excellent during the summer months when local peppers are fresh and abundant, especially if you grow them yourself like I do!
- Hot Peppers: As the name suggests, this recipe uses fresh serrano peppers but there’s nothing stopping you from using another hot pepper like jalapeno peppers for example. If you want to pickle these peppers quickly, try my Jalapeno Quick Pickles recipe.
- Sugar: You might be wondering why a pickle recipe includes sugar. The sugar helps balance out the sourness of the pickling solution and the spiciness of the peppers. But do feel free to use more or less.
- Vinegar: White distilled vinegar gives the recipe its classic pickled pepper flavor, but you can also use apple cider vinegar or white wine vinegar. I don’t recommend using darker vinegar.
Refer to the recipe card below for the full recipe with quantities and instructions.
How to Pickle Serrano Peppers
Step 1. Make pickling liquid. In a glass measuring cup, combine the water, vinegar, salt and sugar. Whisk until fully dissolved.
Step 2. Pack the jar. To your glass jar, add the garlic cloves and sliced peppers.
Step 3. Pour. Pour the pickling solution over the peppers, making sure they are fully submerged, leaving about ¼ inch of head space.
Step 4. Seal and refrigerate. Seal the mason jar and refrigerate. The serrano peppers will be ready in 24 hours.
Expert Tips
- Fresh is best! This recipe is on rotation at my home all summer long when my serrano pepper plants are producing more peppers than I can handle! I am a big proponent of growing your own food and growing peppers is actually easy. Check out my post on the best peppers to grow in your home garden.
- Use glass jars. Glass mason jars are incredibly versatile. They are also the safest container for making pickles. I would avoid using plastic or metal containers.
- Double or triple the batch. These pickles will last in the fridge for months, so if you have a big harvest of peppers or on your hand, or if you scored a good deal per pound at your local market, make a big batch. I recommend using multiple smaller jars rather than one big one. It’ll help keep cross-contamination down and extend the life of the pickled peppers.
- Use gloves! I can’t stress this enough! I learned this lesson the hard way. Always wear nitrile or good-grade rubber gloves when handling and slicing the peppers!
- Speed up the process. If you don’t have 24 hours to wait, you can make these in 10 minutes. Simply warm up the pickling solution in a non-reactive pot and add the sliced peppers and garlic to it. Let the peppers boil for 5 minutes. Follow my Jalapeno Quick Pickles recipe steps, it’s all outlined there.
- You must refrigerate. This recipe does not yield a shelf-stable product. The pickled serranos must be refrigerated.
Other Spicy Pickle Recipes
Preservation
Condiments
Preservation
Levantine Recipes
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Pickled Serrano Peppers
Equipment
- 16 ounce Mason Jar – 500ml jar
Ingredients
- ½ cup Filtered water
- ½ cup White vinegar
- 1½ tsp Kosher salt or pickling salt
- 1 tsp White sugar
- 3 Garlic cloves
- ¾-1 lb Serrano peppers – Stems removed and sliced in half
Instructions
- Make pickle brine. In a glass measuring cup, combine the water, vinegar, salt and sugar. Whisk until fully dissolved.
- Pack the jar. To your mason jar, add the garlic cloves and sliced serranos.
- Pour. Pour the pickling solution over the peppers, making sure they are fully submerged, leaving about ¼ inch of head space.
- Seal and refrigerate. Seal the mason jar and refrigerate. The serrano peppers will be ready in 24 hours.
Notes
- Peppers: As the name suggests, this recipe uses serrano peppers but there’s nothing stopping you from using another hot pepper like jalapeno for example.
- Sugar: You might be wondering why a pickle recipe includes sugar. The sugar helps balance out the sourness of the pickling solution and the spiciness of the peppers. But do feel free to use more or less.
- Vinegar: Distilled white vinegar gives the recipe its classic pickled pepper flavor, but you can also use apple cider vinegar or white wine vinegar. I don’t recommend using a darker vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
