Pickled Serrano PeppersIf you haven't figured it out already, I am a fan of hot and spicy foods. As we know, the source of heat comes from hot peppers and Lord knows there's like "a million" different kinds. Yes, I'm exaggerating but there are a lot. This year, I grew different kinds of peppers in addition to habanero which included Serrano, jalapeno, Santa Fe grande, and spicy mexibelle. I was really impressed with how much Serrano peppers produced and I had to figure out something to do with them. I wanted something a little different than traditional pickling and I came across a recipe from A Fork's Tale. It was a very simplistic recipe using sugar and it's a pickled recipe that must remain refrigerated.
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I tried the recipe once and have been doing it over and over again between my Serrano and jalapeno peppers. I use it on almost everything from sandwiches to salads and literally right out of the jar. Thanks to www.aforkstale.com for this delicious recipe. It was so good that I just had to do a rendition of it to share with all of you.
Ingredients:
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1 lb. Serrano Peppers (or Jalapenos)
1 ¼ cup White Vinegar ½ cup Water 1 ¼ cup Sugar 3 Garlic Cloves, sliced |
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Directions:
Posted September 2nd, 2019
Are you a fan of hot peppers? What are your thoughts on this recipe?
Let me know and comment below!
Let me know and comment below!