Quick Pickled Serrano Peppers – Small Batch

I made these very spicy quick pickled serrano peppers after I harvested my first batch of peppers. I have never grown a vegetable garden before, but since we are all 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 for 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?

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 for a while before sealing with an airtight lid and storing in the refrigerator. Enjoy!

Quick Pickled Serrano Peppers - Small Batch

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Prep Time: 5 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 8 minutes minutes

Course: Miscellaneous

Cuisine: Mexican

Author: Adapted by Pam / Original by Mexican Please

Equipment

• non-reactive skillet
• small 8 oz glass jar

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

Instructions

• Heat the olive oil in a non-reactive skillet over medium heat.
• Add the onion, garlic, oregano, cumin seeds, coriander seeds, and peppercorns. Cook, stirring constantly, for 1-2 minutes. 
• Add the vinegar, water and salt then stir until the salt has dissolved, about 1 minute. 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 for a while before sealing with an airtight lid and storing in the refrigerator for about a month. Enjoy!

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