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, 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!