Pickled Peppers


I have my groceries delivered and sometimes the person packing my order makes a mistake as when I was recently sent 2 pounds of serrano chiles rather than 2 chiles. Oops! Well, I did cook with more serranos this month than usual, but there is no way I was going to use them all up before they spoiled, so I had to figure out what to do with them. I thought about making salsa, but just as I was about to do that, it occurred to me that some pickled peppers might be perfect. So here goes.

The pickling liquid is always a one to one ratio of water and vinegar. You only want enough liquid to cover the chiles so what I did to get the right ratio was add 1 cup of water, then 1 cup of vinegar, then 1 cup of water and 1 cup of vinegar until the chiles were covered. In this case, it took 2 1/4 cups of each. For a bit of deeper flavor, I used 1 cup of white wine vinegar in place of one of the cups of white vinegar. This is 4.5 cups of liquid  The ratio of salt and sugar is 1 TBSP of each for each 3 cups of liquid, so I used 1.5 TBSP of salt and sugar.

So the final recipe for this quantity of peppers (1.8 pounds)

  • 1.8 pounds of serrano peppers, cleaned and pricked with a knife, about 3 to 4 times for each pepper.
  • 2 1/4 cups of water
  • 1 cup white wine vinegar
  • 1 1.4 white vinegar
  • 1.5  TBSP of sugar
  • 1.5  TBSP salt
  • I added 2 bay leaves
  • 2 cardamom pods
  • 4 cloves of garlic
  • 1 TBSP white peppercorns
  • 1 TBSP black peppercorns
  • 1 TBSP rosemary leaves
  • 1 tsp ground cumin

I put them all on to boil. Once it reached a rolling boil, I reduced heat and let simmer for 10 minutes. Then let it cool, put it in containers with brine, covered and refrigerated.


I can’t really tell you how it turns out for a week – after the flavor has had time to fully be a absorbed, so I will update when they are ready.

Update: After 36 hours, they are amazing! They have that combination of sweet, sour and heat that you associate with pepperoncini, but with with about double the heat.


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