Pickled Serrano Peppers
By Connor Forbes
I am a huge fan of pickles. Picked cucumber, pickled onions, pickled cabbage. Put it all in my belly. So, when my wife came home from the store with materials to make salsa, and about 20 extra serrano peppers, my first thought was “omg that’s a lot of serrano peppers.” And my second though was, “I should pickle them.” And so, I did. I Made about a 32-ounce jar full of pickled serrano with a bit of red onion. The purple from the red onion adds a pretty splash of color. And everyone knows that if your food looks pretty it is going to taste better.
- 20 serrano peppers
- 1 red onion, half moon slices
- 1 cup distilled vinegar
- 1 cup apple cider vinegar
- 4 cloves garlic, sliced
- 1 tbsp salt
- 1 tbsp sugar
In a small saucepan combine the apple cider and distilled vinegar with the salt and sugar. Bring to a simmer. While the vinegar is heating up slice your serrano’s into 1/4-inch coins. Slice your onion and garlic as well and place into a 32-ounce mason jar. Once the vinegar has simmered for a minute and the salt and sugar are dissolved, pour hot vinegar over the serrano, onions, and garlic and cap. Let cool on the counter then place in your fridge. Eat immediately or over the course of a couple of weeks. ENJOY!
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