Quick Pickled Serrano Peppers - Small Batch
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, 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!