These quick and easy Pickled Serrano Peppers are a bright, fresh, spicy way to add flavor to everything from sandwiches to salads to breakfast!
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Why You'll Love This Dish
Spicy pickled serranos are versatile. If you're a fan of pickles and of heat, add a few slices to wake up your favorite meals. Some of my favorites are enchiladas, scrambled eggs, tuna salad, side salads, and sandwiches of all kinds.
This recipe is super easy and quick! Measure and heat the ingredients for the brine, chop your peppers, smash your garlic, and you're ready to go.
When it comes to adding flavor to meals, this is a healthy option. For a serving, you'll add less than 10 calories and about 1 gram of sugar to a meal.
You can make this in advance. I always have a jar of some kind of homemade quick pickle in the fridge, whether that's these serrano peppers, some spicy pickled onions, carrots, cucumbers, radishes, celery--you name it.
They're spicy. If you came here looking for spicy, you found it. These peppers are generally spicier than jalapeños without being so hot you can't eat them (looking at you, habaneros).
What You'll Need
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- Serrano Peppers You can usually find these at most grocery stores, but I've always had luck at our local Mexican market.
- Rice Vinegar I suggest using unseasoned rice vinegar so that you can control the amount of salt and sugar in the brine.
- Sugar You can use organic cane sugar or regular, white sugar.
- Kosher Salt I use the brand Diamond Crystal. This salt is shaped into flakes rather than concentrated grains, so it is easier to adjust the salt in a recipe without oversalting.
- Fresh Garlic I wouldn't recommend replacing this if you can't find fresh garlic (e.g., don't use garlic powder). You can omit this if you don't have access to garlic.
How to Prepare
Step One Slice about 4 ounces of serrano peppers. You are looking for it to fill about three-quarters of a 12- to 16-ounce glass Mason jar.
Step Two Smash the garlic cloves with the heel of a knife, your palm, or a flat, heavy object like a frying pan or the base of a mug, and peel.
Step Four Add the serrano peppers and garlic to the jar or other nonreactive container, such as a ceramic baking dish.
Step Five Add the salt, sugar, and vinegar to a pot or saucepan. Bring up to a boil.
Step Six Pour the liquid over the ingredients in the glass jar. Let cool enough to handle (about 30 minutes) before serving or adding the lid. Store in the fridge.
The flavor will intensify over time. Try them again in 2-3 days for a stronger pickle!
Variations
Other Hot Peppers Try using green or red jalapeños, Fresno chilis, or any other chili you like in place of serrano peppers.
Sweet Pickled Serranos You can add extra sugar or use seasoned rice vinegar. Seasoned rice vinegar contains sugar and salt, so omit the salt and sugar in the recipe if using it.
Salty Pickled Serranos If you like your pickled veggies saltier, add a pinch more salt to the brine.
How to Store
Fridge Store in a glass jar with a lid or other tightly sealed nonreactive container, such as a locking glass storage container and eat within 2 weeks.
For the strongest flavor, let the pickled serranos sit in the fridge for 2 to 3 days.
Freezer I do not recommend freezing these pickled peppers as the texture will degrade when they are thawed. You can, however, freeze fresh, raw serrano peppers that you intend to cook later.
Check out the link in the FAQ section for directions.
FAQ
These peppers definitely contain vitamins and minerals that are good for you, including potassium, magnesium, phosphorus, vitamin C, calcium, and vitamin A.
This article from Healthline highlights some other health benefits of hot peppers.
Pretty hot. They are typically spicier than jalapeños but less spicy than something like a habanero pepper. Like most peppers, they can vary in heat levels across individual plants and peppers, but these are definitely spicy.
They are very similar in taste to a pickled jalapeño pepper, but a bit spicier and a bit earthier.
Try another non-reactive container like a ceramic baking dish, then transfer to a tightly sealed container to refrigerate.
My answer, of course, would be to pickle them, but you could also add them to salsa or guacamole, use them in Thai dishes, make a pepper jelly, or freeze fresh serrano peppers if you plan to cook them once defrosted.
Check out this great guide on how to freeze chili peppers.
Expert Tips
- If you only have 32-ounce Mason jars, double the recipe for the brine. There is an option to adjust the serving size by hovering your mouse over the number next to “Servings” in the recipe card.
- Be careful of touching your face after cutting serrano peppers! Try using a pair of gloves when cutting hot peppers, as it's still possible to transfer that spiciness to your face after washing your hands.
- If you have difficulty getting the hot liquid into the jar without spilling, try pouring the brine into a large container with a lip first, like a big glass measuring cup.
How to Serve
Check out these ideas for ways to use your new favorites spicy condiment:
Sandwiches Adding these to any sandwich will give it an upgrade. I love it on this Italian Grinder Sandwich.
Salads These peppers are wonderful in any number of salads. Something with some richness would be delicious, like a wedge salad or a taco salad. Give it a try on a salad with this delicious Lemon Herb Vinaigrette, too.
Toasts Try adding to ricotta toast or avocado toast, or to a piece of bread fried in a pan with olive oil and topped with eggs.
Mexican Dishes Add pickled serrano peppers to your favorite Mexican dishes, like this Carne Asada Quesadilla with Ranchera Meat or these Chicken Slow Cooker Enchiladas.
Burgers Everything from traditional beef burgers to veggie and turkey burgers are fantastic topped with pickled serrano peppers.
Recipes You'll Love
If you're in the mood for more spicy food, try these recipes:
📖 Recipe
Quick and Easy Pickled Serrano Peppers
Ingredients
- 4 ounces serrano peppers sliced
- 2 to 4 cloves garlic smashed lightly with the heel of a knife, skins removed
- 1 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 3 teaspoons kosher salt
Instructions
- Place the serrano peppers and garlic in a glass jar with a lid or other nonreactive container.
- Heat the remaining ingredients over medium-high to high heat in a saucepan or pot. Bring to a boil, stirring occasionally.
- Pour the brine over the peppers. Let cool for about 30 minutes, or until you can safely handle the jar without injury.
- Serve right away or transfer to the fridge for later use.
Notes
- If you only have 32-ounce Mason jars, double the recipe for the brine. There is an option to adjust the serving size by hovering your mouse over the number next to “Servings” in the recipe card.
- Be careful of touching your face after cutting serrano peppers! Try using a pair of gloves when cutting hot peppers.
- If you have difficulty getting the hot liquid into the jar without spilling, try pouring the brine into a large container with a lip first, like a big glass measuring cup.
- Store in the fridge in the jar or other tightly sealed nonreactive container for up to two weeks.
- I do not recommend freezing these peppers.
Shruthi says
Really love the tangy flavor of this pickle! I am so used to pickling jalapenos but pickling the Serrano was a nice little addition to our pickle routine!
Genevieve says
Yay! So glad you liked them.
Erin says
I'm so glad I read the tip about not freezing them! I made just enough for my small family. They were super easy and I love how much flavor they added to our tacos! Thanks.
Genevieve says
Wonderful! Thank you, Erin.
Ksenia says
I make pickled jalapeños often, but this Serrano recipe jus may be a new favorite for me!! It’s so delicious and crunchy, and definitely packs a punch
Genevieve says
I agree, definitely packs a punch! Thank you, Ksenia.
Kris says
We love pickled peppers but this was our first time pickling serranos! What a treat! Such a fab recipe that we will certainly enjoy again!
Genevieve says
Thanks so much Kris! Glad you enjoyed them.
Sandy says
Such great flavor and so easy, our first time to pickle serranos! We loved it. Thanks for all the tips, too, on making more, etc. Will try that next time.
Genevieve says
Wonderful! Thank you so much, Sandy.