Quick Pickled Serrano Peppers – Small Batch

I made these very spicy, quick-pickled serrano peppers after harvesting my first batch. I have never grown a vegetable garden before, but since we have been at home more during the COVID-19 pandemic, we decided to grow some tomatoes and peppers, and it’s been so much fun. My family loves pickled anything, so I figured pickled serrano peppers would be tasty and fun to make. I went online in search of recipes and found one on Mexican Please that sounded good, and I loved that it was a small batch of pickled peppers. I adapted the recipe a bit by using whole spices, adding a little coriander seed, and I used a bit less water than the recipe called for. These quick-pickled serrano peppers turned out super spicy, tangy, and so addictive! Guess who’s going to make tacos for dinner this week?

Quick Pickled Serrano Peppers – Small Batch

Ingredients:

• 1 tsp olive oil
• 2 tbsp yellow onion, diced
• 1 clove of garlic, minced
• ¼ tsp dried oregano
• ⅛ tsp cumin seeds
• ⅛ tsp coriander seeds
• 3-4 whole peppercorns
• ⅓ cup vinegar
• 3 tbsp water
• ½ tsp kosher salt
• 8-10 serrano peppers, thinly sliced

How to Make Quick Pickled Serrano Peppers – Small Batch:

Heat the olive oil in a non-reactive skillet over medium heat. Add the onion, garlic, oregano, cumin seeds, peppercorns, and coriander seeds. Cook, stirring constantly, for 1-2 minutes.

Add the vinegar, water, and salt, then stir until the salt has dissolved. Remove from the stovetop and allow to cool.

Slice the serrano peppers, then place them in a small 8-oz glass jar. Pour the cooled vinegar mixture over the sliced peppers. Finish cooling on the counter.

Seal with an airtight lid and store it in the refrigerator. Enjoy!