Pickled Serrano Peppers (quick pickle)

Let's get spicy

I love hot sauce, but I am not always looking for “wet” saucy heat. Sometimes I want the crunch of pepper without the harsh and bitter aftertaste. Enter pickled serranos.

The serrano pepper, while similar to jalapeno peppers, has a more intense, sharper, and “spicier” flavor. Their flavor notes are both grassy and earthy and complement everything from grilled meats, to ceviche to salads. In this preparation, I like to have these in my fridge for the sole purpose of snacking. I add these to tacos, sandwiches, grilled meats, eat solo or heck even add to your favorite cereal.

This preparation only takes about 20 minutes and they are ready to consume in roughly an hour. You can jar them and give them as a gift or just bring them to a dinner party and you’ll be the biggest star.

Ingredients:

1 lb serrano peppers

1/4 cup sliced red onion (I add this to add a touch of aromatics)

For the pickling liquid:

1 garlic clove

1 cup white vinegar

1 cup sugar

1 sprig of thyme

5 cloves

2 tablespoons whole black peppercorn

1 tablespoon honey

Kosher salt as needed

Instructions:

1. Slice the serrano peppers on a bias. Toss in the red onion.

2. Toss the peppers in salt (season liberally)

3. Allow the peppers to sit in the salt for about 20-30 minutes until they release some moisture.

4. While the peppers are sitting in the salt, bring the pickling liquid up to a boil then add a cup of ice to cool down.

5. Pour the liquid over the peppers and place in the fridge to marinate.

6. Enjoy. They will only get more flavorful as they sit.

Sliced

Salted

Marinated

Complete!