Pickled Padron Peppers recipe

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Ingredients

½ teaspoon vegetable oil
12 fresh Padron chile peppers
3 cups white vinegar
½ cup white sugar
4 cloves garlic, peeled, halved
1 teaspoon black peppercorns
½ teaspoon red pepper flakes

Nutrition Info

332.2 calories
carbohydrate: 78.5 g
cholesterol: : -
fat: 1.9 g
fiber: 4.6 g
protein: 6 g
saturatedFat: 0.3 g
servingSize: -
sodium: 20.5 mg
sugar: 63.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a large skillet over medium-high heat. Place peppers in the skillet, cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from heat. Transfer whole hot peppers to 1 quart mason jar and press down.

  2. Combine white vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, remove from heat. Pour mixture over peppers into mason jar, leaving about 1/2-inch head space. Screw on 2-piece top, let seal over 24 hours.

Recipe Yield

1 quart

Recipe Note

If you can't find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers.

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